Stuffed champignons - all the best.

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 with equal success as a hot dish and as a cold appetizer. Once understood the principle of cooking stuffed champignons in the oven, then you can easily experiment with different fillings, creating new flavor combinations. Mushrooms 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. Here are some of the most common recipes.

Helpful Hints:

1. So that the mushroom caps do not wrinkle in the oven, put a small piece of butter in each.

2. After sprinkling the dish with cheese and putting it in the oven, you need to carefully monitor the dish and pull it out as soon as the cheese starts to blush. If you miss the moment, the dish will be dryish.

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, it is more convenient to stuff them. When you clean mushrooms, don't put them in water. They are like little sponges and will absorb water; just wipe them clean with a damp towel.

5. Decide how you will prepare stuffing hats. They can be used raw, lightly fried, boiled or pickled. Some do not like stuffing raw hats, because the finished dish retains the crispy effect. To avoid this, peeled hats are additionally processed in different ways:

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

It is 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 hats:

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

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

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

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

Champignons with ham

Champignons

Onion

Ham (or salami)

Sour cream

Cheese

COOKING:

Separate mushroom stems from caps. Finely chop the legs.

Finely chop the onion and fry (to become soft), add the legs to it - fry until the liquid evaporates.

Put in a salad bowl. Add finely chopped ham, cheese. Fill with sour cream. Fill the mushroom caps with this stuffing. Bake in the oven for 20 minutes.

Champignons with chicken meat and tomatoes

Champignons

Olive oil

Carrot

Onion

Chicken meat

Tomatoes

Garlic

Rice

Salad

Salt, pepper and spices to taste

COOKING:

Wash the mushrooms, separate the legs from the caps. Chop the legs. Grate the carrots, finely chop the onion and garlic. Mix. Finely chop chicken meat, add. Boil rice, add to the whole mass. Fry in olive oil for 4-5 minutes, adding spices. Then stuff the mushroom caps, and bake in the microwave or oven for 5-7 minutes. Transfer to a plate and garnish with lettuce and tomatoes. Enjoy your meal!

Caucasian champignons with nuts

500 gr champignons

200 gr walnuts

1 medium onion

100 gr hard cheese

2-3 garlic cloves

salt, pepper to taste

mayonnaise

vegetable oil for frying.

COOKING:

Wash the mushrooms well, remove the stem and chop it. Rub the caps with salt and pepper and leave to marinate. Roast for growing. butter onion until transparent, add chopped mushroom legs, fry until cooked, salt, pepper to taste. Skip the nuts through a meat grinder, along with garlic. Cheese grate on a fine grater. We combine the fried legs with nuts, garlic, cheese and stuff our hats with the prepared filling. From above we make a pattern of mayonnaise and put in the oven for 30 minutes, at a temperature of 180 degrees. I add a little water to the pan.

Homemade champignons with minced pork and herbs

300 gr champignons

200 gr minced pork

1 bulb

150 gr cheese

mayonnaise

COOKING METHOD

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

Champignons with cheese and herbs

Champignons

green onion

dill

cheese

grated cheese

grow oil

salt pepper

COOKING METHOD

Wash mushrooms, pat dry and cut stems.

Finely chop the legs, green onions, dill, add cheese, salt, pepper and fill with a mixture of hats.

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

I baked at 180 gr for 30-40 minutes.

Champignons with quail eggs and minced meat in cream

400g large champignons (specially for stuffing),

Quail eggs - an amount equal to the number of hats,

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 we transgress, clean the mushrooms, wash, cut the legs, finely chop the legs. Boil the quail eggs and peel. We make minced meat - add finely chopped onions, chopped mushroom legs, beat in a chicken egg, pepper, salt, add grated nutmeg and ground allspice into minced meat. Stir the minced meat well. Form a round meatball and put a boiled quail egg into it, now put this meat ball into the champignon hat. Put all the stuffed hats in a refractory form, pour in the cream, lightly salt and pepper them. at a temperature of 200 degrees for about 30 minutes, then carefully remove the foil and sprinkle with grated cheese, bake for another 5-10 minutes.

Tender champignons with chicken meat and peas

Champignon mushrooms (large) - 500 g

Onion - 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)

Greens

Vegetable oil - 2 tbsp. l.

Butter - 50 g

COOKING METHOD

We remove the legs from the mushrooms, boil the hats for 5 minutes.

Grind the legs of the mushrooms, 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 peas, grated cheese and mix, adding spices to taste. Add sour cream and soy sauce to the finished filling. Stir and, if necessary, salt. With this stuffing, we stuff the mushroom caps, sprinkling grated cheese on top. Put butter on a baking sheet and pour a little water. Bake in the oven at a temperature of 180 gr. until golden brown. Mushrooms are ready, please to the table!

Mushrooms with shrimps "Sea temptation"

Champignons (large) - 4 pcs.

Shrimps (boiled-frozen) - 100g

green onions (to taste)

Sour cream (25% fat) - 1 tbsp.

Red caviar - 1 tbsp.

Hard cheese (grated) - 1 tbsp.

Salt pepper

Vegetable oil - 1des.l.

Butter - 40g

COOKING METHOD

Grind the mushroom legs, green onions and shrimp.

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

My mushrooms, remove the legs and remove the upper skin from the cap.

We add shrimp and sour cream, salt and pepper to the mushrooms and onions, mix. We fill the mushroom caps with the prepared filling and put in a preheated to 200 gr. oven for 15 minutes.

Sprinkle ready-made hats with grated cheese and caviar. Bon appetit!!!

Champignons with potato and mushroom filling

16 pcs. champignons

3 pcs. potato

150 g cheese

3 tbsp mayonnaise

3 cloves garlic

greens

salt

pepper

Cooking:

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

Ready!

10-15 large champignons;

20g butter;

100g fat-free ham;

1 red sweet pepper;

2 onions;

2 cloves of garlic;

20 ml vegetable oil;

parsley for decoration;

50 gr hard cheese.

Wash the mushrooms 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 vegetables. Crush the garlic in a press, chop the onion with a knife, finely chop the greens, cut the ham and pepper into small cubes. Mix the listed ingredients in a pan with the remaining oil, cover and fry for several minutes. Then turn off the heat and let the resulting filling stand for some more time. Lubricate the 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 slow cooker, we set the “Baking” program for 25 minutes. But still it is better to be guided by the power of your multi. Grate the cheese finely with a grater. Remove the mold with mushrooms, sprinkle with cheese on top and return it to the oven or slow cooker for a few more minutes.

As soon as the cheese is melted enough and baked a little, the dish can be taken out and, after cooling, served to the table, garnished with lettuce leaves. Enjoy your meal!

Mushrooms "Four fillings"

Stuffing "Liver"

Melt 100 g of butter and fry 400 g of chicken liver on it 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 leg has been removed in advance, and bake for 15-20 minutes in the oven.

Stuffing "Cheese"

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

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

Stuffing "Nut"

Grind and fry 100 g of almonds.

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

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

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

Stuffing "Meat"

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

Remove from heat and pat dry on paper towels.

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

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

Mushrooms "Holiday" with tomatoes, cheese, walnuts

18 large mushroom caps, about 400 gr

- 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 oven to 190C. Remove the film and clean the mushroom caps. Cut the stems and flesh of the cap. Drizzle a skillet 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 to 3 minutes. transfer to a bowl, add tomato, nuts, bread crumbs, mayonnaise and tarragon. Mix, 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 the egg "cap"

Champignons 13 pcs.

Chicken fillet100 g

Sunflower oil 20 g

Bulgarian pepper70 g

Hard cheese50 g

Fresh green basil 1 bunch

Salt to taste

Soy sauce 1 tbsp. l.

Quail egg 13 pcs.

Description

Cooking

Wash mushrooms, dry. 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.Cheese grate on a fine grater.Chop the basil greens.Put the fried chicken fillet, Bulgarian pepper, cheese and basil into a bowl, pepper, salt a little and add soy sauce. To mix everything.Line a baking sheet with parchment paper, lay out the mushroom caps and fill them with stuffing. In the middle of each cap, press the minced meat with your finger - make a small indentation.Break one egg into each hat. Place a baking sheet with stuffed champignons in an oven preheated to 200 ° C and bake for 20 minutes. As soon as the proteins seize, 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

herbs, salt, pepper (to taste)

Cooking method

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

Mushrooms "Piquant" 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 mushrooms thoroughly with cold water, cut off the legs. Place the caps in a saucepan, generously greased with butter, put on medium heat for 12-15 minutes. Finely chop the mushroom legs, fry in another pan over high heat for 10 minutes. Grate cottage cheese through a sieve, add mushroom legs, as well as raw eggs, beaten with salt and herbs. Thoroughly mix the resulting filling and fill the mushroom caps with it. Top with a piece of butter (about half a teaspoon). Put in the oven, heated to 180-200 degrees for 5-7 minutes, before serving, decorate each hat with a slice of tomato.

Champignons stuffed with shrimps

20 large fresh champignons