Stuffed champignon mushrooms in the oven with cheese (the best recipes for stuffed champignons)


Hello. Today you will get acquainted with new and already tried recipes. The best options for how to cook stuffed champignon mushrooms in the oven with cheese. Champignons are the favorite mushrooms not only of sensible housewives, but also of chefs from expensive restaurants. These mushrooms are very tasty and are cheaper than their forest counterparts. Another plus is that it is impossible to get poisoned by them. The same cannot be said about wild mushrooms. Champignons are even eaten raw. Simply marinate them with olive oil and lemon juice. But today is not about that. Over 20 mushroom filling recipes. Cooking in the oven frees up the housewife's hands. To prepare and fill the mushrooms, you will spend no more than 15 minutes. The oven will do the rest.

With aromatic stuffed champignons, the festive table will sparkle with new colors, tastes and aromas. We start with a recipe that was recently tested.

Mushrooms in the oven with cereal

With cheese and rice

The first recipe is my favorite. Champignons stuffed with cheese and rice with homemade tomato sauce. Finger-licking delicious!

Product composition:

  • mushrooms for baking – 700 g;
  • vegetable oil – 3 tbsp. l.;
  • homemade tomato sauce with onions – 5 tbsp. l.;
  • rice, boiled until half cooked (white, round) – 250 g;
  • turmeric – 1 tsp. without slide;
  • hard cheese – 60 g;
  • salad coriander sprouts - for serving.

Step-by-step preparation with photos:

First of all, select large champignons. The recipe uses these large specimens. There are 700 g of them in the tray, exactly 10 pieces.

Rinse the mushrooms under the tap. Pull out the legs. It's easy to do. In one motion. Grab the hat with your palm. With your other hand, pull the leg to the side. It will break off with a pleasant crunch.

Grease the hats with oil. Place in a baking tray. And finely chop the legs. Transfer to a saucepan. Add oil.

Fry the mushrooms for about 5 minutes. Don't forget to stir so that the product is processed on all sides. In the meantime, prepare the tomato sauce. The photo shows homemade sauce. Very tasty, slightly sour and spicy in taste. It is based on homemade tomatoes, onions and a little butter. Everything is reduced to a thick mixture. And, of course, it was lovingly placed in jars for winter storage. So, now this sauce will require about 5 tbsp. l.

Transfer the sauce to a saucepan. Stir. Simmer for 3-4 minutes.

Add pre-cooked rice (half).

Stir. Remove from heat. Now is the time to turn on the oven to preheat to 200℃.

Stuff the caps with filling. Note that not all of the filling will go away. We'll explain why and why soon.

Grate hard cheese. Sprinkle over filling. Look how it looks in the photo.

Bake the caps in the oven. Don't change the temperature. It will take about 30 minutes.

Now about the rice. Did you notice that the filling was left over? Add the previously left undercooked rice to it. Stir. Pour in hot water so that the rice is covered with water to the width of your index finger. Stir. Close the lid. Simmer on low heat. When you see that the liquid has evaporated and the surface of the rice is “bare,” remove the saucepan from the heat. Let the side dish sit for a while - exactly 10 minutes.

Then place some rice on a plate. Next to it are stuffed champignons. In the photo, the dish is decorated with coriander sprouts. But take any greens that are available. Salad coriander grows without problems in a pot on the windowsill.

With buckwheat in bacon

At the beginning of the article there was a recipe with rice. Now with buckwheat. In both options, pre-boiled cereal is used. It is very important. After all, there won’t be enough moisture in the mushrooms for the cereal to become soft in the oven.

Filling for 6 large champignons:

  • bacon strips – 9-10 pcs.;
  • grated hard cheese – 4 tbsp. l.;
  • chopped onion – 2 tbsp. l.;
  • boiled buckwheat – 4 tbsp. l.;
  • finely chopped sweet pepper - 2 tbsp. l.;
  • vegetable oil – 2 tbsp. l.


  1. Boil some buckwheat in advance. Rinse the buckwheat thoroughly. Drop into boiling salted water. Cook for 4-5 minutes. Close the lid. Remove from heat. Let it brew for 20-25 minutes.
  2. Remove the mushroom stems. Chop finely. Fry with onions and peppers in oil. Fry in a frying pan, stirring until the vegetables are half cooked. Mix with cheese and buckwheat.
  3. Fill the caps with filling. Wrap each one with strips of bacon. Secure with toothpicks. Place in a baking dish.
  4. Cook in a well-heated oven for 25 minutes at 190℃.

Stuffed champignons with chicken and cheese in the oven

Everyone knows that mushrooms go very well with chicken. Therefore, I suggest you prepare such a wonderful hot appetizer. This version of stuffed mushrooms is a miniature variation of the well-known julienne. The combination of stretchy cheese, juicy filling and magical aroma will not leave anyone indifferent.


  • Champignons – 500 g
  • Chicken fillet – 200 g
  • Onions - 2 pcs.
  • Cream 10% – 50 g
  • Cheese - 100 g
  • Salt, pepper - to taste

Cooking method:

1. Select the most beautiful mushrooms and begin to prepare them. We rinse well, clean and remove the stalk. The result should be a neat basket.

2. Now let's start with the filling. Pour vegetable oil into a heated frying pan, add finely diced stalks, onions and twisted chicken breasts. Fry everything until golden brown. Then pour in the cream, season with spices, salt and let simmer for 5 minutes.

Instead of cream, you can add 1 tbsp. l. fat sour cream. It will also be very tasty.

3. Let's start stuffing the baskets. Place the maximum amount of filling into each cap and press well. Place everything on a baking dish greased with vegetable oil (or butter).

4. Finally, sprinkle the caps with grated cheese and put them in the oven. It should be heated to 200 °C. These mushrooms take 20-25 minutes to cook, check for readiness. If you see that the cheese is not browned enough and the champignons are damp, let them simmer for a few more minutes.

That's all, the appetizer is ready. Can be served garnished with herbs and vegetables. Be sure to try it and eat for your health!

With cheese filling

Cheese with garlic and herbs

Cheese filling - why not? Delicious with herbs and butter. And it’s ready in just a few minutes. Did you know that grated cheese is sold on supermarket shelves? Packages of 100 g or more. Wow! This is for the super busy housewife. Or if there is no grater at home.

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