EntranceMushrooms stuffed baked in the oven. Mushrooms stuffed in the oven with cheese
What do you cook from champignons? Most likely salads. Although fried with pasta, they are also very personal. You can also make a light and tasty soup out of them. Or marinate - there will be an appetizer. However, only stuffed champignons are better than boiled, fried and pickled. It's simple. Do you know how?
Any minced meat is suitable - vegetable, meat, chicken, seafood, cheese.
Hats are usually stuffed, and other dishes are prepared from the legs in parallel.
There are three favorite recipes on this page:
- mushrooms stuffed with meat
- mushrooms stuffed with cheese and breadcrumbs
- champignons stuffed with shrimps
As you can see, for every taste. Choose and enjoy.
Champignons stuffed with meat
Ingredients
- champignons - 15 pieces
- minced meat - 200 grams
- onion - half
- sour cream - 3 tbsp. spoons
- tomato - 4 tbsp. spoons
- mayonnaise - 1 tbsp. a spoon
- salt, pepper and your favorite spices to taste
- cheese - 4 tbsp. spoons
Step by step cooking recipe
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Peel the onion and finely chop it.
Prepare molds for minced meat - carefully cut the legs of the mushrooms.
Do not pierce the hat! Coarsely grate the cheese.
Put the minced meat in a bowl, with which you will stuff the mushrooms.
Add chopped onion to meat.
Pepper and salt to your liking.
Sprinkle some spices into the caps. For example, a mixture of dry marjoram, rosemary, nutmeg, basil, thyme, curry, parsley.
Fill the hats with minced meat (with a slide).
Place in a baking dish with small sides. Sprinkle each hat with cheese.
Prepare the sauce in a separate bowl. Put out the sour cream. Add a spoonful of mayonnaise.
Pour in the tomato. Mix well. There is not much sauce, it will only half cover the hats.
Pour stuffed mushrooms with this sauce.
Preheat the oven to 200 degrees. Let the mushrooms bake for 30 minutes. Ready meal- soft mushrooms.
Serve stuffed champignons baked in the oven with hot sauce until the cheese has had time to set and harden.
A few recipe tips
Take champignons with a large hat for this dish - it is convenient to fill them, and the mushroom taste of the dish will be well felt. If, nevertheless, the hats are small, then cut some of the legs into minced meat.
Mushrooms must be fresh. Can you define it? Look under the hat: if the rim is white - feel free to buy.
You can use any minced meat: pork, beef, chicken, mixed is perfect. The main thing is that he should not be fat. Firstly, it is healthier, and secondly, for some reason, stuffed champignons with fatty meat turn out to be not so tasty.
When choosing a sauce, be aware that a sauce without mayonnaise, only with sour cream and tomato, will creamy taste, with mayonnaise - more spicy. Instead of a tomato, a sweet one is suitable tomato paste or mild tomato ketchup.
Champignons stuffed with cheese and breadcrumbs
Stuffed champignons are good both hot and cold. They are ideal as an appetizer for holiday table. If you practice aperitifs, you won’t find a better accompaniment to them: tasty, satisfying, spicy (due to garlic) and convenient, especially if made in small, literally one-bite hats.
But they, stuffed champignons, baked in the oven according to all the rules, are perfect as light dinner or lunch. Having prepared them, there is always a reason to eat them with pleasure.
Ingredients
- champignons - 6-8 small (large 3-4)
- bread crumbs - 2 tbsp. spoons
- cheese - 50 grams
- olive oil - 2 tbsp. spoons
- garlic - 1 clove
- rosemary, salt
How to bake stuffed champignons with cheese in the oven
Squeeze a peeled garlic clove through a press. Add salt and spices, mix well.
Make crumbs from a piece of stale or dried bread and add them to the garlic.
Clean or rinse mushrooms. Carefully cut the stem so as not to damage the integrity of the mushroom cap. Chop the legs and add to the breadcrumbs-garlic mixture.
Finely grate the cheese and add to the mixture, mix.
Fill each hat well with the resulting filling.
Place on a baking sheet or in a baking dish, previously greased with vegetable oil. Drizzle a little oil on top as well.
Put in an oven preheated to t200 degrees for 15-20 minutes. The mushroom caps should be soft and the cheese should be melted.
Serve stuffed mushrooms hot. But know that there is no strictness in this recommendation, because they are good cold.
ON A NOTE
Usage olive oil it doesn't matter, you can replace it with any other odorless one. But the cheese is better to take with bright taste such as Swiss.
Rosemary can be used both dry and fresh.
If you don’t want or have no time to make crackers to grind them, take ready-made crackers, only without additives and seasonings.
Champignons stuffed with shrimps
An interesting flavor combination of seafood and champignons baked with cheese, garlic and herbs. Great holiday diner.
Ingredients
- champignons - 6-8 small or 4-5 large
- shrimps are small, if you take small hats - 8-16 pcs.
- garlic - 1 clove
- cheese - 100 grams
- onion -1 small
- dill - a small bunch
- pepper and salt, butter for frying
How to cook champignons stuffed with shrimp
Clean the cooked shrimp (boil, cool and peel if the shrimp are raw). Clean the mushrooms (wipe or wash), remove the legs.
Put shrimp into prepared caps, one or two pieces at a time (the more, the tastier, but do not forget to put the stuffing in, and leave a place under it).
You can do two things with mushroom legs: finely chop and use further in minced meat, or set aside (then cook puree soup from them, for example). Since the mushroom cap is already quite large in relation to the products contained in it, the addition of the legs is also ... well, in general, it's up to you. Peel the onion and chop finely. Grate the cheese finely.
Fry the onion in a pan with oil. Squeeze a clove of garlic through a press to the onion. If you're using legs, now's the time. Chop the greens and also send to the pan. Fry 5-7 min.
Cool a little, salt, pepper and add some cheese, mix.
Stuff the mushroom caps with the minced meat, sprinkle with the remaining cheese on top.
Put them on a baking sheet covered with parchment, which needs to be slightly greased with vegetable oil.
Bake at t 200, 10-15 minutes.
Serve stuffed champignons baked in the oven with shrimp with white wine.
Mushroom snacks can often be found on the festive table. I propose to cook champignons stuffed with cheese and garlic in the oven and treat your relatives or guests. Having prepared this mushroom appetizer, you will not lose, because it will fly away instantly from the served plate. All the ingredients in the filling are in perfect harmony and complement each other. Ready baked champignons are very tasty with a juicy filling. The cooking technology is quite simple and does not require much time. Serve the baked champignons warm, garnished with a sprig of fragrant greens.
Ingredients
- champignons - 500 g;
- onion turnip - 1 pc.;
- hard cheese - 80 g;
- garlic - 1-2 cloves;
- salt - to taste;
- ground pepper- a pinch;
- sunflower oil - 1 tbsp. l.
Cooking
First of all, prepare the mushrooms. For stuffing, buy mushrooms with large, intact caps. Small hats are not very convenient to stuff. Place them in a colander. Wash each mushroom well. Carefully, so as not to damage the hat, separate the leg. Pat dry with paper towels to remove excess moisture.
Clean the onion from the husk. Try to cut as small as possible. Warm up sunflower oil in a frying pan. Add chopped onion. Cook over moderate heat, stirring occasionally, until soft, about 5-8 minutes.
Finely chop the mushroom legs. Add them to the fried onions. Stirring, cook until fully cooked, so that the mushrooms become soft. Cool the fried legs with onions to room temperature.
Transfer the fried ingredients to a deep bowl. Grind good quality hard cheese on a fine grater. Add it to the fried onion. Stir.
Peel the garlic. Grind on a fine grater or pass through a press. Adjust the amount to your taste. Add to the rest of the filling. Pepper and salt. Mix and taste. If necessary, adjust with spices to the desired result.
Stuff the prepared hats with the filling using a teaspoon. Lightly tamp.
Mushrooms stuffed with cheese and garlic in the oven are ready.
Garnish with a sprig of dill or parsley and serve.
Champignons stuffed with cheese and minced meat
Stuffed champignon caps minced meat and cheese are tasty and juicy. In our recipe minced pork, but you can replace it with any other or add some additional ingredient- seasoning, chopped greens, pieces of smoked bacon, nuts ground into crumbs.
Ingredients:
- raw champignons - 6-7 pcs.;
- minced pork - 150 g;
- hard cheese - 70 g;
- apple cider vinegar - 0.5 tsp;
- sunflower oil - 1 tbsp. l.;
- salt - to taste;
- ground pepper - to taste;
- parsley or dill - for serving.
Cooking
Stuffed champignons in the oven with rice, bacon and cheese
You will find another version of delicious baked mushrooms - champignons stuffed with cheese and bacon. Complemented with boiled rice and fresh herbs, they become worthy of a festive table. Moreover, such mushrooms are delicious both hot and cooled.
Ingredients:
- raw champignons (large) - 6-8 pcs.;
- dry rice groats - 2 tbsp. l.;
- smoked-boiled bacon - 40-50 g;
- hard cheese - 70 g;
- yolk from chicken egg- 1 PC.;
- salt and spices - to taste;
- sunflower oil - 1-2 tsp;
- fresh parsley leaves - a couple of sprigs.
Cooking
Champignons stuffed with marinated mushrooms and cheese
Champignon caps stuffed with cheese and pickled mushrooms are a great solution for a quick hot dish or snack.
Ingredients:
- pickled mushrooms - 100 g;
- green onions - 40 g;
- fresh champignons - 500 g;
- hard cheese - 80 g;
- sunflower oil - 1-2 tbsp. l.
Cooking
Champignons stuffed with mozzarella, ham and green onions
Lightweight and delicate taste champignons baked with mozzarella will impress your family and friends. Be sure to write this recipe in your home cookbook! Moreover, if you wish, you can slightly transform the dish, based on the availability of food in your refrigerator. For example, instead of ham, take sausage, and sour cream is a great substitute for heavy cream or mayonnaise.
Ingredients:
- raw large champignons - 7-8 pcs.;
- ham - 50 g;
- green onions - a bunch;
- table mustard - on the tip of a knife;
- mozzarella - 100 g;
- sour cream - 2-3 tbsp. l.;
- butter - 1 tsp
Cooking
Rinse large mushrooms champignons in water. Then clean a little with a knife and cut out the legs. Leave the hats for stuffing, but finely chop the legs - they will go into the filling. 
Cut the ham into thin slices, and then into cubes. Mix with table mustard. Do not be afraid, the filling will not become bitter, only a more pronounced spicy aftertaste will appear.
Rinse green onions, dry and chop finely. Mix it with chopped mushroom legs and sour cream.
Grease a small mold with soft butter. Put empty hats in it. Place chopped bacon in each. Spread the sour cream mixture over it.
Grate the mozzarella and sprinkle over each mushroom. This type of cheese is brine and has a pronounced taste of salt. Therefore, do not use additional salt in this recipe.Put the mushrooms to bake for a little more than a quarter of an hour at 200C.
Stuffed champignons with cheese and chicken in the oven
The option of stuffing mushrooms with chicken pulp, egg and cheese is very successful. Meat with vegetables and pieces of mushrooms quickly comes to readiness in a pan. And in the oven, such a mixture, along with spicy parsley, reveals mouth-watering aromas and it is simply impossible not to try one hot mushroom!
Ingredients:
- minced chicken - 100 g;
- egg - 1 pc.;
- parsley - a couple of branches;
- sunflower oil - 1 tbsp. l.;
- mayonnaise - 1 tbsp. l.;
- hard cheese - 100 g;
- onions - 40 g;
- champignons - 500 g.
Cooking
A stunning selection of toppings and variations of their preparation will surprise guests again and again. Unaccustomed stuffed mushrooms great for New Year's menu or a special celebration, and also easily diversify the usual meal. The cute hats are filled with whatever you like, so they can be served alongside a variety of culinary delights. The basis of minced meat will be meat, seafood, vegetables, eggs and cheese - mushrooms go well with a wide range of products.
The five most commonly used ingredients in recipes are:
Among the appetizing options, it is often difficult to stop at one thing, so it is useful to look at several ways and cook assorted. Any recipes stuffed champignons designed for large hats, which will be more convenient to stuff. To make the treat look attractive at a dinner party, and the portions are equally baked in the oven, try to choose copies of the same size. And a selection of ideas will help you find many delicious combinations!
Do you know what I want to offer you to cook today? Stuffed champignons in the oven with cheese. This is a beautiful and mouth-watering appetizer that will become a real decoration of your table: such stuffed champignons baked in the oven will certainly surprise your guests with their unusual and interesting appearance.
In addition, they turn out to be hearty, very tasty and somewhat reminiscent of julienne from mushrooms and cheese. As for the cooking process itself, a pleasant surprise awaits you here too: stuffed champignon mushrooms are prepared in the oven with cheese very, very simply.
A friend recently told me about this dish, and shared her recipe for stuffed champignons. I liked it so much that I have made it several times already. And now I really want you to try this wonderful snack. Therefore, with great pleasure I will tell you how to cook stuffed champignons. Shall we go to the kitchen?
Ingredients:
- 10 large fresh champignons;
- 1 medium sized onion;
- 100 g of hard cheese;
- 1 tablespoon of butter;
- salt, black ground pepper to taste;
- vegetable oil for greasing the mold.
How to cook stuffed champignons in the oven:
Wash mushrooms carefully. We cut out the legs of all mushrooms, except for one, at their very base. We will use the legs for stuffing. Since champignons greatly decrease in size when frying, we also use 1 mushroom for minced meat.
Cut the legs and 1 mushroom into small cubes, about 3-4 mm.
We clean the onion from the husk, wash and cut into small cubes. In a frying pan, heat the butter, spread the onion and pass it until transparent, about 5 minutes, stirring occasionally.
Put the chopped mushrooms in the pan to the onion, mix and simmer under the lid for 5-6 minutes. Stir occasionally. Then let the mushrooms with onions cool down.
We rub the cheese on a medium grater.
Add half of the cheese to the cooled onion-mushroom mass and mix. Add salt and black pepper to taste, mix again.
We add mushroom caps from the inside (otherwise in ready-made they will be insipid, even if the filling is heavily salted). Gently spoon the filling into the hats with a spoon, lightly tamping it down. We form a convex hemisphere from the filling.
Lubricate the baking dish (or baking sheet) with a small amount of vegetable oil. Lay out the stuffed mushroom caps.
We place the form with champignons in an oven preheated to 190 degrees C and bake for 5-7 minutes.
Then sprinkle the mushrooms with the remaining cheese.
And bake again for 7-10 minutes, until the cheese is melted.
Any upcoming feast always requires at least a couple of snacks. One of these can be stuffed champignons baked in the oven.
This relatively simple snack perfect addition to your table. Thanks to a great variety of filling options, stuffed mushrooms will never bore you and your guests.
How to deliciously cook stuffed champignons in the oven
The easiest way to cook mushrooms is roasting. After all, the oven does everything for you.
But the taste of the snack will depend on what ingredients you choose. Together with quality.
- The taste of a dish always depends more on the quality of the ingredients.
- Mushrooms, which are the basis of the dish, choose carefully. Take those champignons whose caps have already opened and are of the right size for stuffing.
- Pay attention to the leg, it will come in handy. Take mushrooms with a fleshy leg, without any severe damage.
In general, the quality of all ingredients is similar.
It remains only to prepare a delicious snack.
First of all, it is worth remembering that mushrooms, roughly speaking, are a sponge with water. And so that they do not turn into a slimy mess, you need to cook them at a very high temperature.
And it doesn’t matter whether you fry the legs of the mushrooms, or bake the assembled snack.
Therefore, unscrew your stove and oven to the maximum, delicious champignons will be provided to you.
Not a secret, but the trick is when you mix the filling ingredients.
Someone is mixing raw ingredients together and send to fry. Yes, it is allowed. But imagine what happens if you mix watery mushrooms, no less watery onions and carrots? It is out of the question to get the components fried until golden.
Therefore, if you want to cook delicious stuffing for champignons, fry all products separately. It’s better to stain one or two more plates than to ruin the whole dish.
Do not forget about spices. But here the phrase “more is not better” comes into play. Just the usual salt and pepper is enough. In a pinch, add some rosemary or dried herbes de Provence.
But just a little. For a light aftertaste.
Well, what about stuffed champignons without a cheese cap. After all, not only taste is important, but also texture. Especially if it goes from a soft, juicy mushroom to an elastic, slightly crisp cheese crust.
What are the fillings for mushrooms
There are a lot of fillings for mushrooms. Some are similar to each other. Some will go well with an appetizer for a village wedding in the school cafeteria. And others will be in place at an expensive banquet.
But you can divide the fillings according to the type of components. It would be more correct, right?
Fillings with meat
In these fillings you will find a variety of sausages, smoked meats, meat and poultry. Well, where without all the annoying ham.
Of course, in addition to the meat part, there are also vegetables.
From standard carrots and onions to celery and asparagus pods.
Vegetable fillings
Purely vegetable fillings are quite common in the preparation of such snacks. They gained particular popularity in the wake of vegetarianism and other "vegetable" thoughts.
The variety is quite large, thanks to great choice ingredients.
But it’s not enough just to throw vegetables into the pan and season the champignons with the resulting puree. Never neglect the difference in taste and texture of the ingredients.
An excellent vegetable filling for champignons is creamy mashed potatoes and celery, layered with pods of green beans fried with salt and pepper.
Other fillings
The item of other fillings contains everything that can not quite be attributed to the first two types.
For example, in front of you it seems vegetable stuffing but it contains fish. Or crab sticks. Well, where do you take it? For fish toppings? Or Seafood? It is possible, but there are not many fillings containing fish. There are many such examples, if you look.
In addition to all of the above, there are fillings from one product. For example, mushrooms stuffed with carrot or pumpkin puree. And yes, the cheese cap doesn't count.
The easiest champignon recipe
The simplest and also the most common recipe for stuffed champignons is champignons with ham.
Well, really, wherever you go, this recipe will be on the first lines.
In fact, yes, it is simple and does not require any expensive ingredients. Because of this, he is loved by people.
What is needed from the products:
- Champignons - 8 pieces with large caps
- Onion - medium head
- Carrots - 100-120 gr
- Ham - 140 gr
- Hard cheese - 250 gr
- Vegetable oil - a tablespoon
- Butter - 20 gr
- Salt and pepper
Remove stems from mushrooms and trim caps as needed. Rinse the cut off legs and chop into small cubes.
Cut the onion into strips, and grate the carrots on a coarse grater. After it, the straw will turn out no worse. Don't forget to rub over earlier and cheese.
Cut the ham a little larger than the mushrooms.
Preheat the pan and melt some of the butter on it, mixing it with some of the vegetable oil.
Fry the mushroom cubes on the resulting mixture. Keep them at maximum heat so that they are fried. Right until golden brown.
Remove the fried mushrooms from the pan and put the ham in their place. You can not add oil. There is enough fat in the ham.
Fry all ingredients separately. You can end up putting them in one container.
Stir the fried vegetables, ham and mushrooms, add salt and pepper.
prepared and cleaned mushroom caps put on a baking sheet. By the way, yes, it must first be covered with parchment.
Place the filling in the mushrooms so that it rises slightly above the edge. Simply put, put "with a slide."
Put the cheese cap on top of the filling.
Bake this miracle of cooking for 15-20 minutes at 180 degrees.
Mushrooms in the oven with cheese
Mushrooms with cheese are characterized by their combination of taste and pleasant, stretchy texture.
How can you not love melted, stretchy, slightly salty cheese? But the wow effect can be enhanced. For example, adding mozzarella.
For 10 mushrooms, take a 100-gram package of small mozzarella balls and 100 grams of any hard cheese.
You will need a little more greens - dill and parsley.
Take a couple of garlic cloves and a couple of tablespoons of sour cream.
Remove the legs from the caps, finely chop and fry. Mix the prepared mushrooms with sour cream and warm a little. Grate the garlic cloves into this mixture.
Place the filling in the mushroom caps, leaving room for the mozzarella ball. Actually put it on the filling, and sprinkle with a hat of hard cheese on top.
Bake at 170 degrees for 17-20 minutes.
Mushrooms with minced meat in the oven
Mushrooms and meat always go well together. Why not stuff mushrooms with meat.
The recipe is not particularly complicated. The main thing is the preparation of the ingredients.
Well, about the ingredients:
- Pork - 200 gr
- Beef - 200 gr
- Champignons - 1000 gr
- Onion - 130 gr
- Cheese - 300 gr
- Cream - 100 gr
- Rosemary - a couple of sprigs
- Garlic - 2 cloves
- Vegetable oil for frying
- Spices
Minced meat for a snack can be prepared in two ways.
The first is to get confused and cook deliciously as it should.
The second is not to bother and do as always.
What is the point? In the first case, the meat is chopped with knives or hatchets. Some texture of meat is preserved. Well, the second option is to simply drive the meat through a meat grinder.
Our meat is already minced, it remains only to prepare it for stuffing.
Heat a frying pan with vegetable oil well. As soon as a light smoke appears, unload minced meat into the pan.
Fry quickly, stirring, the minced meat should turn out ruddy, crumbly and slightly crispy.
When a light crust appears, add salt and pepper and rosemary sprigs to the meat.
Minced meat, with an already normal crust and color, pour low-fat cream and add grated garlic.
After pouring the cream, try to evaporate them as quickly as possible, so that only taste remains from them.
Remove the branches of rosemary from the finished fried minced meat. It is not good for him then to crunch on his teeth.
Mushrooms choose about the same, although you can take a few small ones in order to put on the filling.
Unscrew the legs of the container mushrooms and chop them together with small mushrooms. Fry the mushroom slices in a hot frying pan, adding a little salt.
Again, sauté the onion until translucent. Mix it with meat and mushrooms.
Arrange the mushroom caps on a parchment-lined baking sheet. Arrange the minced meat on the hats and sprinkle with grated hard cheese.
It takes no more than 15 minutes to bake such an appetizer. The cooking temperature is 180 degrees.
Mushrooms baked with garlic and cheese
Similar snack easy to make but very tasty. And do not be afraid of the presence of garlic, baked, it will not spoil your breath.
For half a kilo of large champignons, you will need 3-4 cloves of garlic, one and a half large spoons of sour cream and 100-120 grams of hard cheese.
Take spices according to your taste. We may need oil to grease the pan.
Get rid of the mushrooms. They won't be needed at all.
You can throw them in a bag and freeze for the future, or you can just throw them away. This is already your preference.
Place the mushroom caps on a greased baking sheet and set aside.
The filling is very easy to prepare. In a large bowl, combine grated cheese, minced garlic and sour cream. Stir and voila - the filling is ready!
Spread it over the mushrooms and send them to bake. Temperature 180, time 17-20 minutes.
The appetizer will turn out slightly sour from sour cream with a garlic-sweet aftertaste. At the same time, the burning sensation from the garlic will disappear due to the temperature. Well, do not forget that inside you will also find salty melted cheese.
Mushrooms baked in the oven with chicken and cheese
Champignons with chicken are good independent snack and as part of the main course. Under a vegetable side dish, for example.
The advantage of the recipe is that you will need the most familiar and affordable products.
Boil until ready chicken fillet. Three hundred grams will be enough.
Chop it together with the legs of mushrooms, herbs and onions until fine crumbs.
Fry the mushrooms over high heat, then add the onion and meat to them. Roast over high heat.
Remove the fried ingredients from the fire and mix them with herbs, three tablespoons of sour cream and 70 grams grated cheese.
Spread the resulting mixture over the mushroom caps and sprinkle with cheese on top. It will need about 70-80 grams.
Bake mushrooms at 180-190 degrees for twenty minutes.
Recipe for baked champignons with bacon
Well, show me a man who doesn't like bacon with mushrooms and cheese. I'll feed him!
But seriously, this combination is great for a snack. Especially if a male company is going.
Remove the legs from eight mushrooms and chop them into small cubes.
Lay the bacon strips on a hot, dry skillet. They do not need oil, they are full of fat.
Fry the bacon until golden brown and remove to a paper towel.
Do not try to drain the fat from the bacon. It is better to fry mushroom slices on it.
At least separately, at least together with mushrooms, fry finely chopped onions. A small bulb will suffice.
Mix all the fried foods and add one hundred grams of grated cheese to them. Oh, and don't forget the spices.
After stuffing the mushroom caps, sprinkle them with cheese. It will leave somewhere else a hundred grams of cheese.
Bake the mushrooms in the oven at 190 degrees. They will be ready in 15 minutes.
Mushrooms in the oven with tomatoes and cheese
Pretty easy cooking stuffed mushrooms. "Chip" in a small number of ingredients and speed of preparation.
The recipe is especially good if guests unexpectedly came to you. Well, you also have mushrooms.
Everyone at home always has mushrooms, right?
But okay, let's get started.
Take 10 pieces of medium champignons and unscrew their legs.
Rinse the last and cut into small cubes. Fry for vegetable oil and salt.
Rub 150 grams of hard cheese and mix half with mushrooms.
Send them a couple of tablespoons of mayonnaise. Stir accordingly.
More or less large tomato cut into slices 2-3 mm thick. Lay these plastics in each of the fungi.
Spread over the tomatoes mushroom cheese filling and top it all off with cheese.
Bake the mushrooms for fifteen minutes at two hundred degrees.
Mushrooms stuffed with eggs and cheese in the oven
Imagine a mushroom analogue of grandmother's pies with onions and eggs. Represented? Sprinkle it all with cheese and get excellent, tasty dish suitable for most festivities.
Ingredients:
- Half a kilo of champignons
- Pair of hard boiled eggs
- One hundred grams of cheese
- Three tablespoons of mayonnaise
- Small bunches of parsley and green onions
Separate the stem and cap of the mushrooms. Chop the legs.
Finely chop the onion and parsley.
Rub the cheese on a fine grater.
Mix all the listed ingredients in one bowl.
Add mayonnaise to them and mix.
Place the minced meat in the washed and dried mushroom "heads" and send to bake. 25-30 minutes at 180 degrees.
Mushrooms baked in the oven with rice and cheese
Ingredients:
- 500 gr champignons
- 50-60 gr rice cereal
- One medium bulb
- 100 gr cheese
- sunflower oil
- Spices
Fry chopped mushroom legs and onions in a hot frying pan.
Weld crumbly rice, cool and send to mushrooms with onions. Sprinkle spices to taste.
Spread the finished filling over the hats and bake for 20 minutes. The oven temperature is 180 degrees.
Oven champignons stuffed with ham and cheese
And again old acquaintances - champignons with ham and cheese.
A similar recipe has already taken place, but no one forbids hiding another recipe under the same name. Right?
The first recipe was simple and sparing in ingredients. Peasant's snack. But the current version is quite different.
Ham can be used any of those that are higher quality sausage. You can take smoked Ham, smoked turkey ham. Yes, even the Black Forest. The main thing is that the ham is a piece of good-quality smoked meat.
With the meat component, more or less decided, but at the expense of the rest of the products we will deal with the course of the recipe.
Products:
- Ham with / to - 250 gr
- Champignons - 800 gr
- Leek - 120 gr
- Regular or cane sugar - 30 gr
- Sour cream 20%+ - 150 gr
- Gouda cheese - 250 gr
- Pepper and salt
- Butter and vegetable oil
From a leek, take the white part, cut it lengthwise and cut into half rings. When roasted, you will get an excellent straw.
Cut the ham in the same way as an onion - into strips.
Tear off the legs of the mushrooms and chop them into small cubes.
Fry the ham and mushrooms separately in a hot frying pan.
Fry the onion butter with added sugar. It caramelizes perfectly and will take the desired texture and taste.
Mix all the minced meat elements and spread over the mushroom caps.
Place the hats on a non-stick baking sheet or on a parchment-lined baking sheet.
Grated hard cheese mix with sour cream and spread over the filling, forming a hat.
Bake for 15-17 minutes at 160 degrees.