Stuffed champignons in the oven. Stuffed champignons baked in the oven - the best recipes

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Cool snack!! It’s quick to prepare and so delicious you won’t be able to pull it off by the ears! :))

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Stuffed champignons- beautiful, tasty dish, which will successfully decorate any holiday table and is very easy to prepare. Mushrooms look great and can be served equally well as a hot dish or as a cold appetizer. Once you understand the principle of cooking stuffed champignons in the oven, you can then easily experiment with different fillings, creating new flavor combinations.

Champignons can be stuffed with anything - any meat, vegetables, fish fillings. For stuffing, it is better to buy mushrooms of approximately the same size and not the smallest ones. Here are some of the most common recipes.

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Champignons stuffed with vegetables

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Mushrooms often come to the rescue when you need to quickly prepare something tasty and healthy at the same time. For a Lenten table, we suggest stuffing them with colorful vegetables.

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Ingredients:
Large champignons 6-8 pcs.
Tomato 1 pc.
Avocado 0.5 pcs.
Red sweet pepper ~ 0.5 pcs.
Soy sauce 1 tbsp. l.
Garlic 1 clove
Sesame to taste
Cilantro to taste

Cooking method:
Wash the champignons under cold water, remove the legs. Dice a tomato, half an avocado, a third of a red bell pepper and mix all the ingredients. Season the resulting mixture with soy sauce and chopped garlic and stuff the mushroom caps with it.

Bake the pieces for 10-12 minutes at a temperature of 160 degrees. Before serving, mushrooms can be decorated with sesame seeds and chopped cilantro.

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Champignons stuffed with cheese

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This recipe can be taken as a basis for further culinary experiments with stuffed mushrooms.

Ingredients

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Champignons - 500 gr.

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Hard cheese (any kind you like) - 200 gr.

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Garlic - 2-3 cloves.

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Vegetable oil (for greasing the mold).

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Preparation:

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Wash the mushrooms well and separate the stems from the caps (pull them out with your hands or cut them with a knife). Finely chop the legs, herbs, and garlic. Combine everything, salt, pepper, season with other spices as desired, mix gently and place on mushroom caps. There should be a small slide on top. Grease a baking tray (baking dish) with oil and place the caps on it. Bake in a preheated oven (180º - 200º) for 15 - 20 minutes. The time will depend on the properties of your oven, so keep a close eye on the mushrooms when cooking for the first time. Mushrooms should acquire a beautiful dark color, and the cheese on top will melt and brown.

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Champignons stuffed with vegetables

This recipe uses onions and carrots, but other vegetables can also be used.

Ingredients
Champignons - 500 gr.

Carrots - 1 pc.
Onions - 1 pc.
Garlic - 2-3 cloves.
Greens (any), salt, pepper, seasonings to taste.
Vegetable oil - 2-3 tbsp. spoons.

Preparation:
Separate and cut the legs. In a small amount of oil, lightly fry the legs, finely chopped onion and chopped carrots. Salt, pepper, season the filling with other spices when frying. Then you can do it in two ways:

A). Mix the filling with finely grated cheese and herbs and stuff the mushrooms with this mixture.

b). Fill the caps with fried filling and sprinkle cheese and herbs on top. You can just add a piece of cheese. Bake in the oven as in the first recipe.

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Champignon, stuffed with meat and cheese

Any meat is suitable for stuffing mushrooms.

Ingredients
Champignons - 500 gr.
Meat - 200 - 300 gr.
Hard cheese (any kind you like) - 100 gr.
Carrots (optional) - 1 pc.
Onions (optional) -1 pc.
Garlic - 2-3 cloves.
Greens (any), salt, pepper, seasonings to taste.
Vegetable oil - 2-3 tbsp. spoons if you fry the meat.

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Preparation:
The cooking principle is the same as in previous recipes. The only difference is that you need to prepare the meat for the filling - boil or fry. It can be done different ways. For example, first boil the meat and then pass it through a meat grinder along with the legs and other ingredients (onions, garlic). In another option, finely chopped meat (or minced raw) is fried with other ingredients in a small amount of oil until cooked. You can make minced meat without vegetables, but then it is advisable to add 1 tbsp to it. a spoonful of sour cream or mayonnaise for juiciness. Don't forget to season with spices and salt the minced meat. Next, as usual, fill it and bake it in the oven.

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Champignons with cheese - quick and tasty!

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Ingredients:
large champignons - 200 g.
1 onion
2 eggs
100 g cheese
1 tbsp. l. breadcrumbs
100 g. butter

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Cooking method:
Wash the mushrooms, cut out the stems and salt the caps on both sides.
Fry chopped onions and mushroom stems, mix with beaten eggs.
Place a small piece of butter in each cap and place the fried filling in them.
Top with breadcrumbs and cheese. Bake for 10 minutes.

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Champignons stuffed with cauliflower

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We will need:

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Large champignons - 8 pcs. - 525g
Cauliflower - 100g
Onion - 1 small onion - 50g
Butter - 50g
Sour cream - 70g - 2 tbsp. spoons
Hard cheese - 45g
Salt
Ground black pepper
Small tomatoes - 2 pcs.
Dill greens - 2 sprigs

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Preparation
Wash the mushrooms and carefully break off (cut off) the stem. Boil the caps for 20 minutes in salted boiling water. Then remove the caps and place them on a plate to drain.
For the filling, finely chop the onion and mushroom legs.
Finely chop the cauliflower florets.
Fry onions, mushrooms and cabbage in hot oil. Add sour cream, salt, pepper. Stir and simmer for another 2-3 minutes.
Stuff the champignon caps with the filling. Place them in a small baking dish. Place a slice of tomato on top.
Sprinkle with grated cheese and finely chopped dill. Bake in the oven for 15-20 minutes at 180 degrees.
Stuffed champignons are delicious warm or cold.

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Very easy to prepare, but very tasty and cute mushroom appetizer that will be a picturesque addition dining table and you will no longer have the question of what to cook with mushrooms? All the ingredients needed to prepare these mushrooms can always be found in the refrigerator.

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Ingredients:

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Large champignon mushrooms - 10 pcs;
Chicken fillet - 200 gr;
Hard cheese - 100 gr;
Onions - 1 piece;
Greenery;
Salt;
Ground black pepper;
Sour cream - 2 tbsp. l;
Vegetable oil - 3 tbsp. l

Cooking method:

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Peel the onion, finely chop and fry until transparent in vegetable oil for 3 minutes.
Wash the champignons, clean them and carefully cut out the stems so that the caps remain intact - we will stuff them.
Champignon legs, chicken fillet finely chop, add to the onion, salt, pepper and fry in a frying pan for 5 - 7 minutes.
About 1 minute before the end of frying, add sour cream to the mushrooms and chicken and mix thoroughly. Remove from heat and let cool.
Grate hard cheese onto a coarse grater (you can take any type of cheese to suit your taste). Greens, I like parsley, chop them.
Take a baking tray and grease it vegetable oil, stuff the mushroom caps with the resulting fried mixture and place on a baking sheet. Sprinkle grated cheese on top and add a little salt if desired.
Place the mushrooms in the oven at a temperature of 150-180 degrees and bake the mushrooms for about 20 minutes. 5 minutes before the end of cooking, sprinkle the mushrooms with chopped herbs.

Stuffed champignons with quail eggs

champignons - 6 pcs.
quail eggs- 6 pcs.
leek
salt, pepper to taste
vegetable oil
sour cream - 2 tbsp. l.
grated cheese - 50 g.

Wash the champignons and cut out the stems.
Finely chop the mushroom stems.
Heat oil in a frying pan, add mushrooms and lightly fry.
Finely chop the leek.
Add the onions to the mushrooms and continue frying.
Add sour cream to mushrooms and onions.
Add cheese to mixture and stir.
Stuff the mushroom caps with the mixture.
Place the mushrooms on a baking sheet and place in an oven preheated to 180-200 degrees. Bake for 15 minutes.
Then take out the baking sheet and crack an egg into each cap.
Place in the oven again for 5-10 minutes.
Place the mushrooms on a plate and serve.

Stuffed champignons "Sea temptation"

Champignons (large) - 4 pcs.

Shrimp (boiled-frozen) - 100g

Green onion (to taste)

Sour cream (25% fat) - 1 tbsp.

Red caviar - 1 tbsp.

Hard cheese (grated) - 1 tbsp.

Salt pepper

Vegetable oil - 1 des.l.

Butter - 40g

Wash the mushrooms, remove the stems and remove the outer skin from the cap.

Chop the mushroom legs, green onions and shrimp.

Quickly fry mushrooms and green onions over high heat in a mixture of vegetable and butter.

Add shrimp and sour cream, salt and pepper to the mushrooms and onions, mix.

Stuff the mushroom caps with the prepared filling and place in a preheated room at 200 degrees. oven for 15 minutes.

Champignons stuffed with avocado and shrimp

12 small champignons

1 avocado

2 tbsp. lemon juice

1 tbsp. tomatoes, finely chopped

2 tbsp. full-fat yogurt or cream cheese

2 tsp soy sauce

12 shrimp

½ hot red pepper, sliced

Arugula for decoration

Salt pepper

Cut off the stems of the champignons.

Peel the shrimp from the shell and black vein and boil in boiling water for 2-3 minutes. Drain and rinse shrimp under cold running water.

Peel and pit the avocado. Place the pulp in a bowl and add lemon juice to prevent it from browning. Mash the avocado with a fork, add tomatoes, yogurt, soy sauce, salt and pepper. Stuff the champignons with the resulting minced meat, place a few sprigs of arugula and a shrimp on top, add a circle of red pepper.

Stuffed mushrooms rightfully occupy the leading place among hot appetizers. They combine in an original way with both alcoholic drinks, and with fresh juices. Small hemispheres filled with delicious products look great on the holiday table. The main feature of this dish is the speed and ease of preparation. In addition, the hostess will be able to successfully use all her culinary potential and rich imagination.

Basic processes

It is important to consider that all recipes for stuffed mushrooms in the oven (photos below) have three main processes:

As for filling champignons, there is scope for experimentation in a variety of directions. This could be: meat or vegetables, seafood or cereals, as well as cheese combined with herbs. At the same time, the first and last stages are always performed according to the standard scheme, namely:

All this needs to be done first and only then start preparing the filling. However, some processes can be executed in parallel.

You can remove the leg not only with a knife or a special semicircle, but also with a regular teaspoon. The funnel should be cut as deep as possible.

With ham

This recipe for stuffed mushrooms is perfect for smoked pork connoisseurs. However, when purchasing ham, you should pay special attention to its appearance:

Having decided on the leading ingredient of the filling, you can begin grinding additional components:

champignon legs;
ham (thin strips);
onions (diced);
bell pepper;
hard cheese;
, as well as cilantro.

The entire contents of the minced meat must be chopped very finely. Then the mass will become homogeneous and will fit evenly into the caps.

First you need to fry the onion until golden color, and then add the rest of the blanks. To get a great aroma during frying, you should sprinkle the food with vegetable seasoning or basil, and don’t forget to salt the mixture. In total, heat treatment will take no more than 10 minutes.

When the filling is ready, you can start “packing” the caps. Use a teaspoon to add minced meat in small portions. You need to do this until you get a slide. Place the filled hemispheres on a baking pan. The distance between them is several centimeters. Sprinkling cheese on top, the stuffed mushrooms go into the oven. They are baked for about 15-20 minutes until a caramel-colored crust forms.
At the end, the finished dish is decorated with herbs.

With chicken fillet

More successfully, of course, turkey fits in here. Since many people don’t really like it, and others find it difficult to buy this bird, you can use chicken fillet. There is no point in repeating the basic processes again. It is better to focus on preparing the champignon filling. The preparation procedure includes the following steps:

This appetizer is served only hot. Therefore, it is important for the housewife to carefully plan and calculate everything. Perfect meat dishes, as well as baked vegetables come with arugula. The contrasting taste of greenery gives the dish light but unforgettable notes of bitterness.

Cheese extravaganza

It is difficult to imagine many popular dishes without fermented milk products. Moreover, millions of chefs prepare mushrooms stuffed in the oven with cheese. Of course, elite restaurants use expensive varieties of dairy products. However, to serve at the family table hot snack from ordinary products. To do this you need to take:

All ingredients must be finely chopped: some on a grater, others by hand. Next, the filling is prepared in the following sequence:

the mushroom mass is mixed with squeezed garlic;
fry over medium heat for up to 7 minutes;
chopped parsley is added at the end;
pour the mixture from the frying pan onto a plate;
covered with grated cheese (several types);
mixed so that a viscous homogeneous mass is obtained.

Now everything is ready to stuff the caps. It is desirable that they are in good condition and do not fall apart. You also need to pay attention to the edges, which should not be corrugated.

Need to buy cheese good quality. The coloring should be even, without contrasting spots. Air capsules have beautiful outlines. The surface is not covered with mucus.

Other Ingredients

All other recipes boil down to what the housewife can find in her refrigerator. That's why many people prefer stuffed mushrooms (champignons) in the oven to pamper their family. So, to prepare the filling you can use the following products:

You can fill the mushrooms using a pastry bag. The star-shaped attachment will give the potato mixture a chic shape.

Moreover, stuffed mushrooms are made with seafood. Crab or shrimp meat should be thinly sliced and simmered in a frying pan along with breadcrumbs.
Thyme can enhance the delicate flavor of these seafood. Such original dishes will definitely decorate festive table and will delight your guests.

Video recipe for mushrooms stuffed with minced meat

Stuffed champignons- a beautiful, tasty dish that will successfully decorate any holiday table and is very easy to prepare. Mushrooms look great and can be served equally well as a hot dish or as a cold appetizer. Having once understood the principle of cooking stuffed champignons in the oven, then you can easily experiment with different fillings, creating new flavor combinations. Champignons can be stuffed with anything - any meat, vegetables, fish fillings. For stuffing, it is better to buy mushrooms of approximately the same size and not the smallest ones. Here are some of the most common recipes.

Useful tips:

1. To prevent mushroom caps from wrinkled in the oven, you need to put small piece butter.

2. Having sprinkled the dish with cheese and put it in the oven, you need to carefully monitor the dish and take it out as soon as the cheese begins to brown. If you miss the moment, the dish will be dry.

3. It is better to serve stuffed mushrooms hot, but if the dish has cooled slightly, it will still be very tasty.

4. Choose larger mushrooms; they are easier to stuff. When you clean mushrooms, do not put them in water. They are like little sponges and will absorb water; simply wipe them clean with a damp towel.

5. Decide how you will prepare the caps for stuffing. They can be used raw, lightly fried, boiled or pickled. Some people don’t like stuffing raw caps because the finished dish retains the crunchy effect. To avoid this, the cleaned caps are additionally processed in different ways:

fry on both sides for 1-2 minutes in a heated frying pan with a small amount of vegetable oil;
bake in a preheated oven at 200 degrees for 5-7 minutes, putting a small piece of butter inside the cap;
boil in salted water for 2-3 minutes;
marinated according to the method of British chef Jamie Oliver.

It’s worth dwelling on the last method in more detail, because this is the same magical note that gives the dish a special sound.

Ingredients for marinating caps:

Chili pepper - small piece
Garlic - 1 clove;
Parsley - 2-3 tbsp. spoons;
Lemon juice - 1 tbsp. spoon;
Salt - to taste;
Vegetable oil - 3 tbsp. spoons.
Preparation procedure:
Chop garlic, pepper, parsley.

Add to oil lemon juice, salt and spice mixture, mix.

Rub the mushroom caps with the resulting marinade and leave for about half an hour.

Choose the filling to your liking, carefully stuff the prepared caps with it and place in a well-heated oven. Bake at 190-200 degrees for 20 to 30 minutes, depending on the filling and size of the caps.

Champignons with ham

Champignon

Onion

Ham (or salami)

Sour cream

Cheese

PREPARATION:

Separate the stems from the caps of the mushrooms. Finely chop the legs.

Finely chop the onion and fry (until soft), add the legs to it and fry until the liquid has evaporated.

Place in a salad bowl. Add finely chopped ham and cheese. Season with sour cream. Fill the mushroom caps with this minced meat. Bake in the oven for 20 minutes.

Champignons with chicken meat and tomatoes

Champignon

Olive oil

Carrot

Bulb onions

Chicken meat

Tomatoes

Garlic

Rice

Salad

Salt, pepper and spices to taste

PREPARATION:

Wash the champignons, separate the stems from the caps. Chop the legs. Grate the carrots, chop the onion and garlic finely. Mix. Finely chop the chicken meat and add it. Boil the rice and add to the whole mixture. Fry in olive oil for 4-5 minutes, adding spices. Then stuff the champignon caps and bake in the microwave or oven for 5-7 minutes. Transfer to a plate, garnish with lettuce and tomatoes. Bon appetit!

Caucasian style champignons with nuts

500 g champignons

200 g walnuts

1 medium onion

100 g hard cheese

2-3 cloves of garlic

salt, pepper to taste

mayonnaise

vegetable oil for frying.

PREPARATION:

Wash the mushrooms well, remove the stem and chop it. Rub the caps with salt and pepper and leave to marinate. Fry on the simmer. oil the onion until transparent, add chopped mushroom stems, fry until tender, salt and pepper to taste. Pass the nuts through a meat grinder, along with the garlic. Grate the cheese on a fine grater. We combine the fried legs with nuts, garlic, cheese and fill our hats with the prepared filling. We make a pattern of mayonnaise on top and put it in the oven for 30 minutes at 180 degrees. I add a little water to the pan.

Home-style champignons with minced pork and herbs

300 g champignons

200 g minced pork

1 onion

150 g cheese

mayonnaise

COOKING METHOD

Wash the mushrooms, cut out the middle, spread with mayonnaise. Finely chop the onion and mix with the minced meat (you can add finely chopped, fried mushroom stems to this). Salt and pepper. (you can add any other spices. I added coriander, rosemary, a mixture of peppers, and a little nutmeg). Stuff the mushrooms with minced meat, spread with mayonnaise, sprinkle cheese on top and bake until golden brown, at a temperature of 150-180 degrees.

Champignons with cheese and herbs

Champignon

green onions

dill

feta cheese

grated cheese

vegetable oil

salt pepper

COOKING METHOD

Wash the mushrooms, dry them, cut out the stems.

Finely chop the legs, green onions, dill, add feta cheese, salt and pepper and fill the caps with the mixture.

Sprinkle grated cheese on top, place on a baking sheet, drizzle with oil and bake in a preheated oven.

I baked them at 180 degrees for 30-40 minutes.

Champignons with quail eggs and minced meat in cream

400g large champignons (especially for stuffing),

Quail eggs - quantity equal to the number of caps,

200g minced meat,

1 onion,

Cream-300-400g (15-20%),

200 g grated cheese,

Salt, pepper, nutmeg and allspice, to taste.

COOKING METHOD

And so let’s go ahead, peel and wash the mushrooms, cut out the stems, chop the stems finely. Boil the quail eggs and peel them. Let's do minced meat minced meat, add finely chopped onion, chopped mushroom stems, beat in egg, pepper, salt, add grated nutmeg and ground allspice. Mix the minced meat well. Form a round meatball and put a boiled quail egg in it, now put this meat ball in the champignon cap. Place all the stuffed caps in a fireproof form, pour cream into it, lightly salt and pepper it. Cover the form with foil and bake in the oven at a temperature of 200 degrees for about 30 minutes, then carefully remove the foil and sprinkle with grated cheese and bake for another 5-10 minutes.

Tender champignons with chicken and peas

Champignon mushrooms (large) - 500 g

Onions - 2 pcs.

Chicken meat (boiled) - 300 g

Green peas (canned) - 100 g

Hard cheese – 150 g

Sour cream (to taste)

Soy sauce (to taste)

Spices (to taste)

Salt (to taste)

Greenery

Vegetable oil - 2 tbsp. l.

Butter - 50 g

COOKING METHOD

Remove the stems from the mushrooms and boil the caps for 5 minutes.

Chop the mushroom stems, also chop the onion and fry in vegetable oil. Grind the boiled chicken in a blender. Combine the chopped chicken, fried mushrooms with onions, green pea, grated cheese and mix, adding spices to taste. Add sour cream and soy sauce to the finished filling. Stir and, if necessary, add salt. Stuff the mushroom caps with this minced meat, sprinkling grated cheese on top. Place butter on a baking sheet and pour in a little water. Bake in the oven at 180 degrees. until golden brown. The mushrooms are ready, please bring them to the table!

Champignons with shrimps "Sea temptation"

Champignons (large) - 4 pcs.

Shrimp (boiled-frozen) - 100g

Green onion (to taste)

Sour cream (25% fat) - 1 tbsp.

Red caviar - 1 tbsp.

Hard cheese (grated) - 1 tbsp.

Salt pepper

Vegetable oil - 1 des.l.

Butter - 40g

COOKING METHOD

Chop the mushroom legs, green onions and shrimp.

Quickly fry mushrooms and green onions over high heat in a mixture of vegetable and butter.

Wash the mushrooms, remove the stems and remove the outer skin from the cap.

Add shrimp and sour cream, salt and pepper to the mushrooms and onions, mix. Stuff the mushroom caps with the prepared filling and place in a preheated room at 200 degrees. oven for 15 minutes.

Sprinkle the finished caps with grated cheese and caviar. Bon appetit!!!

Champignons with potato and mushroom filling

16 pcs. Champignon

3 pcs. potato

150 g cheese

3 tbsp. mayonnaise

3 cloves garlic

greenery

salt

pepper

Preparation:

Grate the boiled potatoes on a fine grater. Grate the cheese. Pass the garlic through a press. Finely chop the greens. Mix potatoes, herbs, garlic and cheese. Add salt and pepper to taste. Add mayonnaise. Carefully remove the stems of the mushrooms, leaving only the caps. Fill the mushroom caps with the prepared filling. Place in an oven preheated to 200 degrees for 15 minutes.

Ready!

10-15 large champignons;

20g butter;

100g low-fat ham;

1 red sweet pepper;

2 onions;

2 cloves of garlic;

20ml vegetable oil;

parsley for decoration;

50 grams of hard cheese.

Wash the champignons and carefully remove the stems. Melt the butter in a frying pan and fry the mushroom caps. Then transfer them to a plate so that they do not break

Peel and wash the vegetables. Crush the garlic in a press, chop the onion with a knife, chop the greens finely, cut the ham and pepper into small cubes. Mix the listed ingredients in a frying pan with the remaining oil, cover with a lid and fry for a few minutes. Then turn off the heat and let the resulting filling stand for some more time. Grease a baking dish with vegetable oil, lay out the mushroom caps, stuff each of them with the filling, salt each of them on top and bake for 20 minutes under foil (180°) in the oven. In the multicooker, set the “Baking” program for 25 minutes. But it’s still better to be guided by the power of your multi. Grate the cheese finely using a grater. Remove the pan with mushrooms, sprinkle cheese on top and return it to the oven or slow cooker for a few more minutes.

As soon as the cheese is sufficiently melted and slightly baked, the dish can be taken out and, after cooling, served, garnished with lettuce leaves. Bon appetit!

Champignons "Four fillings"

“Liver” filling

Melt 100 g of butter and fry 400 g of chicken liver over medium heat for 3 minutes.

Pour in 30 g of brandy and fry for about 5 minutes until the liver is ready.

Puree the liver with a blender, add salt, pepper and 100 g of very finely chopped bacon.

Stuff the caps of large champignons, from which the stem has been removed in advance, and bake for 15-20 minutes in the oven.

“Cheese” filling

Mix 1-2 finely chopped garlic cloves, 50 g of very small bread crumbs, 100 g of grated cheese (preferably mozzarella), 70 g of soft butter, chopped fresh parsley. Mix thoroughly and add salt.

Stuff the caps of large champignons and place in the oven for 15-20 minutes.

“Nut” filling

Grind and fry 100 g almonds.

Remove the stems of the champignons, chop them finely and fry until cooked.

Mix champignon legs, almonds, 100 g of soft creamy cheese, 100 g of tartar sauce and 2-3 tbsp. tablespoons finely chopped green onions.

Stuff the caps of large champignons and bake in the oven for 15-20 minutes.

Filling "Meat"

Very finely chop 300 g of smoked meat and fry it for 5 minutes.

Remove from heat and dry on a paper towel.

Add 100 g of chopped dried cherries, 200 g of soft cream cheese and 2-3 tbsp. spoons of finely chopped green onions.

Stuff the caps of large champignons and bake in the oven for 15-20 minutes.

Champignons "Festive" with tomatoes, cheese, walnuts

18 large champignon caps, approximately 400g

- ¼ cup chicken broth

- ¼ cup chopped shallots

1 ripe tomato, cut into pieces

1/3 cup chopped walnuts

2/3 cup mayonnaise

1.5 tbsp. fresh bread crumbs

1 tbsp. chopped tarragon or 1 tsp. dried

Salt and pepper to taste.

Preparation: Preheat the oven to 190C. Remove the film and clean the champignon caps. Chop the stems and cap flesh. Spray the pan with olive oil and place over medium heat. Fry whole caps for about 1 minute. from each side. Transfer to a baking sheet. Return the pan to the heat, pour in the broth, add the mushroom stems and pulp and cook for 2 - 3 minutes. transfer to a bowl, add tomato, nuts, bread crumbs, mayonnaise and tarragon. Stir, salt and pepper. Fill the caps with the mixture and bake for 15 - 18 minutes. You can put it under the grill for a few minutes.

Champignons with chicken meat, tomatoes under an egg "cap"

Champignons 13 pcs.

Chicken fillet 100 g

Sunflower oil 20 g

Bell pepper70 g

Hard cheese50 g

Fresh green basil 1 bunch.

Salt to taste

Soy sauce 1 tbsp. l.

Quail egg 13 pcs.

Description

Preparation

Wash the champignons and dry them. Carefully cut out the legs so that small indentations remain in the caps.Cut the chicken fillet into small cubes and fry in oil.Cut a small piece of bell pepper into small cubes.Grate the cheese on a fine grater.Chop the basil greens.Place fried chicken fillet, bell pepper, cheese and basil in a bowl, pepper, add a little salt and add soy sauce. Mix everything.Line a baking sheet with parchment paper, place the champignon caps and fill them with filling. In the middle of each cap, press the minced meat with your finger - make a small indentation.Break one egg into each cap. Place the baking sheet with stuffed champignons in an oven preheated to 200 ° C and bake for 20 minutes. As soon as the whites have set, the champignons stuffed with chicken breast and cheese are ready.

Champignons with ham and cheese

15 pcs. large fresh champignons

1 medium onion

100 g cheese

100 g ham or smoked chicken

50-100 g butter

vegetable or olive oil for frying

2 table. spoons of breadcrumbs

greens, salt, pepper (to taste)

Cooking method

Rinse the mushrooms thoroughly with running cold water, cut off the stems. Place the caps on a baking sheet previously greased with butter. Place a piece of butter (about half a teaspoon) inside each mushroom. Preheat the oven to 220 degrees, place a baking tray with mushrooms there. While they are cooking (10-15 minutes), prepare the filling. To do this, finely chop the mushroom stems, ham and onion. Pour a little vegetable or olive oil into a well-heated frying pan, reduce the heat to medium and add the onion. When it becomes transparent, add chopped mushroom stems and ham, fry with constant stirring for 5-7 minutes. Next, remove the baking sheet with the caps from the oven and place a teaspoon of filling inside each cap. Finely grate the cheese, mix with breadcrumbs and place in small portions on each cap. Place in the oven for another 7-10 minutes. Next, remove, place the caps on a plate, garnish with herbs and serve immediately.

Champignons "Savory" with cottage cheese and herbs

500 g fresh champignons

150 g cottage cheese

75 g butter

2 eggs

2 tomatoes

herbs and salt (to taste)

Cooking method

Rinse the champignons thoroughly with cold water and cut off the stems. Place the caps in a saucepan, generously greased with butter, and place on medium heat for 12-15 minutes. Finely chop the mushroom stems and fry in another frying pan over high heat for 10 minutes. Rub the cottage cheese through a sieve, add mushroom stems, and raw eggs, whipped with salt and herbs. Mix the resulting filling thoroughly and fill the mushroom caps with it. Place a piece of butter on top (about half a teaspoon). Place in the oven, preheated to 180-200 degrees for 5-7 minutes, before serving, decorate each cap with a slice of tomato.

Champignons stuffed with shrimps

20 pieces of large fresh champignons

Stuffed champignons decorate the table and delight with impeccable taste. You can fill them with cheese filling, minced meat, and shrimp. The dish is unique and suits absolutely every taste.

Before friends arrive in the evening, when there is nothing prepared, or for the birthday table, the birthday boy needs a fresh idea for a dish - mushrooms will work perfectly. Since the appetizer in the form of baked mushrooms with filling is undoubtedly a tasty dish, it will be indispensable in such cases.

Mushroom dish is a real delicacy. Both meat-eaters and vegetarians can choose a suitable filling recipe. Mushroom lovers, and even those who are skeptical about mushrooms, will like the new idea.

There are countless ways of stuffing. Still, there are a few recipes you can take note of.

Recipe for baked champignons stuffed in the oven with cheese

Most often, mushrooms are baked stuffed with cheese and sour cream. It cooks lightning quickly and is eaten at the same speed. At the same time, the dish is quite affordable.

All guests will be pleased with the hostess's treat. And such a snack will most likely become a frequent occurrence in your home.

Stuffed champignons with minced meat in the oven

Making this dish with minced meat is also not a problem. The food will be satisfying, but you need to use low-fat minced meat. Fatty meat in this recipe will only ruin the mushrooms. Since minced meat is high in calories, it can be a completely independent dish on your table.

300 gr. minced meat;
10 or 12 large mushrooms;
Garlic clove;
Medium bulb;
Grated cream cheese- 2 spoons;
Salt, spices;
Greenery.

Cook in the oven on a baking sheet. Therefore, do not forget to preheat the oven to 200° C. Next:

The first stage is the same. We wash and clean the mushrooms. Place the caps on a sheet greased with vegetable oil;
Let's start frying. Separately, fry the minced meat and leave it to cool. At this time, you also fry the onion with a clove of garlic and seasonings;
Mix onions with minced meat;
Sprinkle a little curry, or basil, or other seasoning you like the flavor of, down onto the caps;
Stuff the champignons and place in the oven for 15 minutes;
Remove after 15 minutes, sprinkle with cheese, and return to the oven for another 10 minutes.

The dish may be ready earlier if the oven gets hotter. Of course, ground meat needs more time to cook. But don't overdo it. After all, mushrooms fry quickly. And as soon as you smell it that it’s ready, take it out immediately.

Stuffed champignons in the oven with chicken

The chicken recipe is not much different from the previous two. However, the taste is completely different. Stuffing mushrooms is very convenient, as you can see. Change the filling and you can consider that you already have a different dish on your table. To prepare these champignons, take a good, fresh chicken fillet from the supermarket.

Ingredients:

Chicken fillet – 250–300 gr.;
15 champignons;
Hard cheese - 100 gr.;
Feta cheese-100 gr.;
Onion – 1;
Refined oil;
Sour cream - 30 gr.;
Spices.

It won't be long now:

Prepare the mushrooms using the above method. Preheat oven;
It is convenient to distill chicken fillet through a meat grinder;
Chop the feta cheese, mushroom stems and onion. Fry all these ingredients in sour cream along with shredded chicken. Just add the chopped legs and cheese a little later, when minced chicken It will already be fried for about 15 minutes;
Decorate the finished semi-finished products with cheese shavings and place in the oven for 25 minutes.

But this baking time is designed for a temperature of 180 degrees. And at 200 degrees the time needs to be reduced.

This recipe with chicken filling is also worth trying without sour cream. Or prepare a unique one instead sour cream sauce. Experiments in cooking are always acceptable if a person has more or less knowledge of the kitchen.

You can go another way of preparing mushrooms with chicken. Instead of grinding the fillet into mince, cut the chicken into cubes. This way the chicken will become juicier. Let's give another recipe.

Ingredients:

Champignons - 700 gr.;
Fillet - 500 gr.;
Carrots – 1;
Onion - 2;
Cheese – 200 gr.;
Sunflower oil;
Salt;
Black and allspice (grind).

The difference between this cooking method is that the fillet pieces are fried separately. They need to be kept on low heat longer than frying them with mushrooms, onions and carrots.

Then each piece is placed separately in a hat and sprinkled ground pepper, and the slightly cooled fry is added.

The amount of mushrooms, and therefore other ingredients, is slightly larger here. This means that guests will have enough for longer than 30 minutes.

Champignons with vegetables

You can eat a dish with vegetables without fear even in the evening before going to bed. This low-calorie treat will undoubtedly appeal to lovers of healthy foods without cholesterol. In this form, the dish is suitable for those who, for some reason, are on a diet, and also for vegetarians.

For preparation it is used:

Carrots - 4 pieces (or 3, but larger);
Champignons – 900 grams;
Onion – 2 pcs.;
Feathers of fresh spring onions;
Good quality cheese;
Butter – 60 grams;
Seasonings to taste;
Vegetable oil.
Any greens.

Onions, carrots, and, as is already clear, mushroom stems are used for frying. Any spices for vegetables are suitable - marjoram, curry, fennel, oregano.

When choosing, you will have to be guided solely by experience and your own sense of smell.

A piece of butter is placed at the bottom of the mushroom. Then all the other prepared ingredients are baked.

Stuffed champignons with seafood

It couldn't be easier to cook mushrooms in the oven with shrimp.

Ingredients:

10 king prawns;
10 mushrooms;
Eddam cheese;
Cream – 50 grams (necessarily fat);
You can put greens.

Then everything happens the same way. For each mushroom, fried cheese, and on top 1 large shrimp. Seafood only needs to be defrosted in advance. There is no need to boil them. The shrimp will be fully cooked within 20 minutes of baking in the oven.

Food tastes better when prepared by skilled hands. Experience in cooking still has an effect. But if we share the secrets of cooking, you will cook stuffed champignons as skillfully as experienced chefs.

Mushrooms must be taken fresh. To check, look at the inside of the mushroom. If the rim below is pure white without dark spots, that means everything is fine. Can be purchased;
When frying champignon legs with onions, wait until all the juice has left the mushrooms and they begin to brown. Only then throw the bow;
It is more convenient to stuff large mushrooms. But it is not suitable for some to be larger and others to be smaller. Choose several pieces of approximately the same size;
There is no need to overcook the mushrooms. They are soft on their own and cook in minutes;
It will be delicious if you use marinated champignons;
Mild tomato ketchup goes well with mushrooms. A sauce based on sour cream or mayonnaise is suitable.

The dish is convenient to prepare at any time of the year. After all, mushrooms are not uncommon in supermarkets both in summer and winter. This is a definite advantage.

Any recipe for baked mushrooms, no matter what the hostess of the holiday chooses, will find praise from the guests. After all, this appetizer goes with a bang both hot, straight out of the oven, and when cooled down.