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Mushroom caps baked in bacon. Mushrooms with bacon: gourmet recipes

Hello everyone, Alex is with you again. The other day I decided to go to a pizzeria for a bite to eat with my wife.

Mushrooms baked with cheese and pork barrel

The set of products is very simple and affordable for most of us: mushrooms, green onions, cheese (mozzarella for baking), bacon, salt and spices. Since the dish is baked for a very short time, I think that, in principle, any cheese will do. I stole what I had from my wife 🙂 .

We clean the champignons, cut out the core, wash (by the way, I got a stick from my wife because I wet them - and they are already juicy). Salt, sprinkle with spices. I used Provencal herbs, but here you can taste it ... if you want it spicier - add pepper. Put the cheese on top and put the bacon on it. We decorate green onion.

Instead of onions, there may be other greens, but it is in this dish that onions very well emphasize the taste of champignons. We send the whole thing to the oven. The foil can not be lubricated with oil: the champignons will let in enough liquid.

It is necessary to bake for 25 minutes, at a temperature of 180-200 degrees.

Well, here's what we ended up with. Serve champignons baked with cheese and barrel to the table.

Enjoy your meal!

Stuffed champignons in bacon

Nothing revolutionary new regular recipe without extra labor. More to describe than to do.

Served with melted potatoes and dill-yogurt sauce.

Products:

large champignons -500 g

bacon 100-120 g

semi-hard cheese 20-30 g (possible without cheese)

juice of a quarter of a lemon

2-3 tbsp olive oil

hot red pepper - a quarter tsp

granulated garlic - a quarter of tsp (can be fresh)

thyme - a pinch

salt - a little, you need to take into account the saltiness of the bacon

legs of mushrooms

white bread 2 slices

chopped parsley 2 tbsp

onion 1 piece (small)

oil rast. 1-2 tablespoons

butter 1 tbsp

lim. lemon wedge juice

pepper, salt, garlic to taste

1. Rinse the mushrooms, separate the legs, remove the films.

2. Lubricate the marinade with a brush on all sides. Leave to marinate for an hour or half an hour.

*** if you cook without bacon, then before marinating, mushrooms can be slightly fried from the side of the cap.

3. Finely chop the onion, fry in vegetable oil until transparent.

4. Finely chop the legs sprinkle lemon juice. Add to onion. Fry until the legs release juice.

5. Grind white bread slices in the processor. Add butter to mushrooms and onions, throw in breadcrumbs and parsley. Lightly fry until lightly browned. Cool down a little.

6. Grate the cheese.

7. Stuff the hats with the mixture, press with your hand, sprinkle with cheese, wrap in bacon.

It is known that champignons can be not only a side dish for fish or meat, because if you stuff their hats, you get completely independent or even holiday dish. Mushrooms should be large and not very different in size so that the appetizer looks harmonious. How to cook champignons and how to stuff them? Check out the recipes below.

How to cook stuffed champignon mushrooms in the oven

A gentle option for preparing any dish is baking in the oven or on an air grill, because the baked product retains not only its juiciness, but also all the vitamins it contains. This also applies to stuffed champignons. For the filling, you can use a variety of products or combinations of them: meat or fish, bacon or ham, vegetables or even shrimp. The only thing that is not used for stuffing is sweet ingredients. Knowing this rule, you can safely experiment with combinations of toppings.

The main thing is to choose only large mushrooms so that they look aesthetically pleasing even stuffed. If you can't start fresh product, then you can use ice cream, but then you need to properly prepare it:

Heat the frying pan, pour a little sunflower oil into it.
Place the frozen product in a hot frying pan.
Fry until all the water has evaporated.

Only after such defrosting can you start stuffing hats. In addition, it is recommended to clean them from the skin: so after cooking they will retain their color and not darken. As for the legs, in some recipes they are chopped and also used for the filling, or they are left for further preparation of something else. Serve stuffed mushrooms can be in any form: both hot and cooled the next day. There are no restrictions on the side dish either, although such a dish will quite pass for an independent one.

With cheese and garlic

This option is the basis of all subsequent recipes, because they also use cheese. The main thing is that it should be hard so that it is easy to grate it. For the basic recipe, you will need the following ingredients:

garlic - 3 cloves;
butter - 20 g;
mayonnaise - 3 tbsp. l.;
hard cheese - 100 g;
champignons - 500 g.

To cook delicious stuffed champignons with cheese in the oven, use the following instructions:

Rinse and dry the product, carefully separate the legs from the caps using a sharp knife, remove the peel from them.
Arrange the mushrooms in a baking dish so that they fit very tightly together, as they will shrink in size during cooking.
Stuff each hat with a piece of butter.
Prepare the filling: grate the cheese with a fine grater, crush the garlic with a press, mix both ingredients and season with mayonnaise.
Place the dish in the oven for a third of an hour. The temperature in it should be 280 degrees.
Serve hot or cold the next day.

With chicken meat

AT next recipe you can use the legs too. You will need the following ingredients:

boiled fillet - 300 g;
large fresh champignons- 10-15 pieces;
onion - 1 pc.;
hard cheese - 100-150 g;
sour cream - 2-3 tbsp. l.;
egg - 1 pc.;
dill or parsley - 1 bunch;
carrots - 1 pc.

Cooking steps:

Finely chop the boiled breast, onion and mushroom legs. Then fry these ingredients in a pan along with grated carrots.
Add a beaten egg to the ingredients, mix, add sour cream. After that, hold a little more on the stove.
Stuff the washed hats, sprinkle with grated cheese on top.
Bake the dish for about half an hour, while the temperature should be 180 degrees. Then sprinkle with chopped herbs.

With ham

Another interesting combination is mushrooms and ham. This champignon appetizer is especially suitable for a festive table, just cook more, because guests will definitely ask for more. To do this, stock up on the following products:

onion - 1 pc.;
champignons - 10-15 pcs.;
sour cream - 3 tbsp. l.;
hard grade cheese - 80 g;
fresh greens - 1 bunch;
ham - 150 g.

Step by step cooking instructions:

Cut off the stems of well-washed mushrooms and chop them finely.
Cut the ham and onion into small cubes, grate the cheese.
First, fry only the legs in a pan, then add the onion, and only then the ham. Continue frying.
Send sour cream, herbs and half of the grated cheese for frying.
Fry the mixture a little more, sprinkle with salt and spices to taste.
Spread mushrooms on an oiled baking sheet, fill them with ready-made frying.
Cook at 180 degrees for about half an hour.

with bacon

Stuffed champignons in the oven can be cooked using bacon. For such an original recipe, the list of ingredients looks like this:

onion - 1 pc.;
bacon and cheese - 200 g each;
champignons - 250 g;
butter - 2 tbsp. l.

Cooking stuffed mushrooms happens according to the following instructions:

Rinse the mushrooms, cut the legs, chop them finely.
Cut the onion into cubes, fry in butter until golden brown. Next, enter the mushroom legs to it.
Fry the bacon in a separate pan, drain the released fat into a container.
Send the bacon to the mushroom fry.
Add grated cheese to the future filling.
Fill the mushrooms with the prepared stuffing.
Grease a baking sheet with bacon fat, spread stuffed mushrooms on it.
Preheat the oven to 200 degrees, send the dish into it for 20 minutes.

with minced meat

For lovers of more simple meals a simple recipe for stuffed mushrooms using meat for stuffing is suitable, which requires the following ingredients:

cheese - 50 g;
champignons - 10 pcs.;
onion - 1 pc.;
sour cream - 3 tbsp. l.;
minced meat - 200 g;
mayonnaise - 1 tbsp. l.;
tomato paste - 4 tbsp. l.

The process of preparing a dish of minced meat and mushrooms looks like this:

Add chopped onion, salt and spices to minced meat.
Grate the cheese.
Rinse the mushrooms, carefully cut out the legs, and sprinkle the hat part with dry herbs.
Fill each mushroom with stuffing, send to a container intended for baking. Sprinkle grated cheese on top.
Combine sour cream, pasta and mayonnaise. Pour mushrooms with this sauce.
Cook the dish in an oven heated to 200 degrees.

With fish

To bake stuffed champignons in the oven, you can stuff them with fish. This recipe calls for the following ingredients:

fish fillet - 200 g;
champignons - 8 pcs.;
egg - 1 pc.;
hard cheese - 150 g;
butter - 1 tbsp. l.;
lemon - 1 pc.;
herbs, spices - to taste.

Before cooking, be sure to rinse the mushrooms and separate the legs from them, and boil the caps for about 5 minutes in water with a little salt. Then start stuffing:

Boil until ready fish fillet, puree it in a blender.
Type in minced fish egg yolk with melted butter, season with spices.
Stuff boiled mushrooms with fish stuffing.
Send the mushrooms to the form, pre-oiled. Sprinkle shredded cheese on top for the last step.
Cook the dish for about 40 minutes, setting the temperature in the oven to 180 degrees.
Serve with rice side dish, decorate the dish with herbs and lemon slices.

Baked champignons with whole quail eggs

Left for dessert original recipe stuffed champignons in the oven. It uses quail eggs, which look like small eyes. Such a dish will look especially original on holiday table, while it is easy and quick to prepare, and the taste is simply excellent. Here are the ingredients you will need:

large champignons - 12 pcs.;
quail eggs - 12 pcs.;
hard cheese - 150 g;
sour cream - 100 g;
onion - 1 pc.

Before cooking, boil the hat part in salt water. Finely chop the legs and fry until browned, adding onion, sour cream and cheese a little later. The next preparation steps are:

Remove the mushroom caps from the water and pat dry on paper towels.
Heat the oven to 200 degrees, oil the baking sheet, spread the hats stuffed with the filling on it.
After 20 minutes of baking, remove the baking sheet, carefully break a quail egg into each hat, being careful not to damage the yolk, to make mini-fried eggs.
Send the pan back before the eggs are baked.
Sprinkle with pepper and chopped herbs before serving.

You can bake mushrooms with eggs in another way:

Place mushroom caps on an oiled baking sheet, season each with salt and spices, and stuff with grated cheese.
Immediately drive into each hat quail egg so that the shape of the yolk is preserved, and it does not spread.
Cook for about a third of an hour if the temperature is set to 180 degrees, because during this time the mushrooms become juicy and fragrant.

Video: how to cook stuffed champignon hats in the oven

Delicious festive dish Mushrooms in bacon for a snack, mushrooms can be prepared for eating at the home table, a simple recipe with a photo.

Ingredients:

champignons, 500 g
bacon, 120 g
cheese, 30 g
white bread, 2 slices
bulb, 1 pc.
lemon, 1/2 pc.
olive oil, 2-3 tbsp. l.
vegetable oil, 1-2 tbsp. l.
parsley, 2 tbsp. l.
butter, 1 tbsp. l.
hot pepper, pinch
garlic, pinch
thyme, pinch
salt, to taste
black pepper, to taste

Cooking:

Recipe for champignons in bacon for a snack
1. First, prepare the marinade. In the juice of a quarter of a lemon, add 2-3 tbsp. l. olive oil, a little red hot pepper and garlic - dried granulated or fresh chopped, a pinch of thyme and, if desired, quite a bit of salt (remember that bacon is also salty).
2. We wash the champignons, separate the legs from the caps and grease with marinade. Using a brush, coat the hats on all sides and leave to marinate for 30-60 minutes.
3. Finely chop the onion and fry until transparent in vegetable oil. Finely, as we can, cut the legs of the mushrooms, sprinkle with lemon juice and send to the onion. Fry until juice appears.
4. White bread grind in a blender into crumbs. Put butter, chopped parsley and bread crumbs into the onion and mushrooms. Fry until browned and let cool slightly.
5. Rub the cheese on a fine grater. Stuff the hats with bread mixture, sprinkle with cheese, wrap in bacon and secure with toothpicks. We bake at 180-200 degrees for about 15-20 minutes on a baking sheet covered with foil and greased with oil.
Mushrooms in bacon prepared according to the recipe for an appetizer, serve on the table.
Enjoy your meal!

Bacon with champignons - delicious and original delicacy, which is prepared as a side dish or an independent dish for festive feasts. This appetizer is sure to please everyone who loves mushroom dishes or just gourmet cuisine!

We offer several recipes for cooking champignons with bacon that will help you out if you urgently need to come up with a hearty and decent dish for a party or home dinner.

Mushrooms fried with bacon on the grill will turn out juicy precisely thanks to the bacon slices that wrap fruiting bodies before cooking. The dish turns out rich and nutritious, with a crispy fried crust.

Tip: serve the dish only hot so that you can feel the full aroma and taste of an amazing appetizer.

15 pcs. medium sized champignons;
15 thin strips of bacon;
2 tbsp. l. olive oil;
1 tsp. balsamic vinegar and sesame oil;
1 tsp dry basil;
Salt and ground black pepper.

Take advantage step by step description recipe to cook fried champignons with bacon.

Peeled and washed mushrooms are laid out in an enameled bowl.

Pour in balsamic and sesame oil, sprinkle with basil, salt to taste and ground black pepper.

Gently mix with your hands and leave in the refrigerator for 2-2.5 hours.

Then each specimen of the mushroom is wrapped in a strip of bacon and strung on a skewer.

The dish is fried on the grill until a beautiful blush appears on all sides.

Stuffed champignons with onions and bacon baked in the oven

This version of stuffed champignons with bacon is best baked in the oven - the dish will turn out juicy, with a delicate creamy taste of cheese and a crispy crust.

15-20 large champignons;
15-20 strips of bacon;
2 eggs;
100 g of hard cheese;
1 onion;
1 carrot;
Vegetable oil;
3 garlic cloves;
Sour cream;
Salt - to taste.

Stuffed and oven-baked champignons with bacon are prepared according to the recipe described below.

Rinse the mushrooms, cut off the stems or carefully remove with a spoon.
Put the caps on a greased baking sheet, chop the legs into cubes.
Peel, wash and chop the onion in the same way as mushrooms.
After cleaning, grate the carrots on a fine grater, grate the cheese finely, chop the garlic cloves as finely as possible.
smash raw eggs and fluff a little with a fork.
Heat the oil in a frying pan and put the onion, fry until browned and add the garlic.
Fry for a couple of minutes and add the carrots, stir and fry until the carrots are soft.
Add chopped mushroom stalks and sauté over medium heat until golden brown.
Pour in sour cream, mix (sour cream will add creamy taste and thicken the filling).
Salt to taste, stir, remove from heat and let cool.
Stuff the mushroom caps, tamping gently with a teaspoon.
Pour 1 tbsp into each hat. l. beaten eggs to hold the filling together when baking.
Place grated cheese on top and press with fingers, wrap each hat with bacon, secure with a toothpick.
Place a baking sheet with mushrooms in an oven preheated to 180 ° C and bake for 20-25 minutes.

Champignons with cheese and bacon, baked in the oven in the sleeve

If you are gathering guests and want to surprise them with an unusual appetizer, cook bacon with champignons in your sleeve. Be sure to add cottage cheese to saturate the dish with special flavor notes and aroma.

10-15 champignons;
10-15 slices of bacon;
100 g curd cheese;
1 bunch of dill greens;
1 onion;
Butter.
Salt and black ground pepper- taste.

Mushrooms with cheese and bacon, baked in the oven, will amaze the taste buds of everyone who tries the dish.

Separate the caps from the legs: wash the caps and remove the film, chop the legs with a knife.
Peel the onion, cut into cubes, fry in butter until soft and add the legs.
Fry for 10 minutes, stir and remove from heat.
Cut the dill, put it in a roast, add curd cheese, add salt to taste, pepper and mix.
Stuff the hats, wrap with bacon slices and secure with toothpicks.
Put in a sleeve, which is put on a baking sheet, tie on both sides, pierce the top with a toothpick.
Put in the oven, turn on 180 ° C and set for 30 minutes.

Minced meatloaf with champignons and bacon baked in the oven

Usually chopped meat it can be a bit dry when cooked, but in the meatloaf with champignons and bacon, the tender and juicy filling will surprise and delight with its taste.

150 g bacon;
800 g of any minced meat (you can use ½ of pork and beef);
400 g of champignons;
2 onions;
1 carrot;
1 egg;
Salt and a mixture of ground peppers;
Vegetable oil.

How to cook meatloaf with champignons and bacon baked in the oven?

Peel the carrots and onions, rinse and fry in oil until browned, add a little salt and let cool.
Separately, fry finely chopped champignons until golden brown and pepper.
Combine the minced meat with the egg, knead with your hands and add a little salt.
On a baking sheet lined with foil, lay the bacon slices slightly overlapping.
Then spread the minced meat no more than 1.5 cm thick over the entire surface of the bacon.
Put mushrooms on minced meat, and then a layer of vegetables.
roll up (like biscuit roll), wrap in foil, which is on a baking sheet.
Put in hot oven and bake 50 min. at 190-200°C.
Open the foil and for another 10 minutes. leave the baking sheet with the roll for baking until golden brown.

Chicken roll with champignons, bacon, onions and mayonnaise

Chicken roll with champignons, bacon and mayonnaise will turn out great if you bake it in the oven. Although such a dish is not for a daily dinner "on hastily”, sometimes you can pamper your loved ones.

1 small chicken carcass;
250 g bacon;
300 g of champignons;
1 onion;
2 garlic cloves;
Vegetable oil, salt and ground lemon pepper.

We prepare the dish according to the step-by-step recipe described below.

Rinse the chicken carcass, pat it dry with a paper towel and remove the bones with a sharp knife (carefulness and patience will help not to damage the carcass).
Put the chicken skin on the table, beat off a little, pepper with lemon pepper, salt.
Peel the onion, chop into cubes and fry in oil until soft.
Add finely chopped mushrooms and chopped garlic, salt and fry for 10 minutes.
Cut the bacon into thin slices, put on the chicken, spread the mushrooms with onions and garlic on top.
Wrap the chicken so that it forms a whole carcass.
Tie the meat with kitchen twine, wrap in food foil and place on a baking sheet.
Put in an oven preheated to 190 ° C and bake for 50 minutes.
After the specified time, slightly open the foil and put the baking sheet back in the oven for 15 minutes.
Remove the twine from the finished dish and cut into pieces.

Pasta carbonara with bacon, mushrooms, parmesan and cream

Pasta carbonara with bacon, champignons and cream - insanely delicious and hearty meal which perfectly diversifies the daily menu. Write down the recipe for the dish and please your household as often as possible.

300 g of paste;
150 g bacon;
400 g of champignons;
200 g parmesan;
150 ml cream;
3 garlic cloves;
2 onions;
3 egg yolks;
2 tsp butter;
Vegetable oil;
Salt and ground black pepper.

Follow the recipe for carbonara with bacon, mushrooms and cream, and you will succeed. delicious dish for family dinner.

Peel the garlic (1 clove), chop and put in a hot sauce butter frying pan.
Fry for 1 minute, remove and discard, and add thinly sliced bacon to the pan.
Stir-fry for 2 minutes, add diced onion.
Transfer everything to another pan with 2 tbsp. l. vegetable oil and fry for 5-7 minutes, remove with a slotted spoon and put in a bowl
Mushrooms cut into slices, put in vegetable oil and fry for 10 minutes.
Transfer the onion and bacon to a saucepan, pour in the cream, season with salt and pepper, add the mushrooms and place over low heat.
Simmer for 7-10 minutes, grate the parmesan on a coarse grater separately into a plate, pour in the raw yolks, salt and pepper, beat.
Boil the pasta as directed in the instructions, transfer to a saucepan, pour in the sauce, stir and simmer for 3 minutes.
Transfer to a deep dish, top with a little grated cheese.
Serve pasta with bacon, champignons in cream only hot (so it is much tastier).