How to make stuffed mushrooms in the oven. Champignons stuffed with cheese

17.10.2019

Stuffed champignons with cheese are a hearty appetizer or an independent dish: with sour cream, meat or seafood.

fresh large champignons – 300 gr
onion - 1 piece
hard cheese - 100 gr
sour cream - 2 tbsp.
parsley, black pepper, salt
butter - 50 g
vegetable oil for frying

Wash the champignons well under running warm water and place on a cutting board. Using a knife, carefully cut off the rough and damaged areas on the mushrooms. Now, using a teaspoon, we separate the stems from the caps so as not to damage the latter, and also remove some of the pulp from the components.

Gently rub the tops of the champignons on all sides with a little salt and freshly ground black pepper. Place them in a baking dish so that from the outside they look like bowls.

Place the stems and pulp of the mushrooms on a cutting board and, using a knife, chop them finely into pieces. Pour the crushed ingredients into a free plate and begin preparing the onions.

Using a knife, peel the onion and rinse thoroughly under running water. Place the component on a cutting board and chop into cubes. Transfer the finely chopped onion to a clean plate.

Using a medium grater, grate hard cheese right on the cutting board. Then pour the shavings into a free plate and leave aside for a while.

Wash the parsley under warm running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens and immediately pour into an empty saucer.

Pour a little vegetable oil and a small piece of butter into the frying pan. Place the container on medium heat and wait for the contents to warm up well and completely melt. Immediately after this, pour in the chopped onion and, stirring from time to time with a wooden spatula, fry until transparent. Next, place the finely chopped champignons in the pan and continue frying for another 5–10 minutes.

Attention: do not forget to occasionally stir everything with available equipment so that the filling does not burn. Finally, turn off the burner and pour the contents of the container into a medium bowl.

We also add half of the total mass of grated cheese, as well as sour cream. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Place the finished filling in the champignon caps, and sprinkle the remaining cheese shavings on top of the dish. Now turn on the oven and preheat it to a temperature of 180 degrees. Immediately after this, place the pan on the middle tier and cook the stuffed mushrooms for 10–15 minutes, until a golden crust forms on the surface.

At the end, turn off the oven, and remove the container from the oven using oven mitts and set it aside. Let the dish cool slightly. After this, transfer the champignons to a flat plate or tray and, if desired, sprinkle with a small amount of finely chopped parsley.

Bon appetit!

Recipe 2: champignons stuffed with chicken and cheese (photo)

Large champignons - 8 pcs.
Onion - 1 pc.
Boiled chicken thigh - 300 g
Vegetable oil - 1-2 tbsp.
Hard cheese - 100 g
Salt - to taste
Pepper, h.m. - taste

To prepare champignons stuffed with chicken and cheese in the oven, take the necessary ingredients. The chicken thigh must first be boiled for 20 minutes in salted water.

Peel the champignon caps and remove the stem of the mushrooms. If the caps are turned in too much, you can trim them a little to accommodate more filling.

Remove the boiled chicken thigh from the bone and remove the skin. Finely chop the onion and fry on vegetable oil until soft and beautiful golden color. Add salt and pepper to taste.

Line a baking dish with foil. Place mushroom caps. For taste, you can grease them with a little low-fat mayonnaise. Place the filling.

Sprinkle with grated hard cheese good quality type radomere and bake until done in the oven, about 15 minutes at 180 degrees in top and bottom heating mode.

Serve the champignons stuffed with chicken and cheese hot, pouring over the sauce released during baking. Bon appetit!

Recipe 3: champignons stuffed with cheese and garlic

hard cheese - 350 gr
champignons – 700 gr
bell pepper - 3 pcs
garlic - 4 pcs
tomato - 2 pcs.
mayonnaise - 5 tbsp.
egg - 2 pcs

Select the largest champignons, peel, wash and carefully separate the stems.

Grate hard cheese on a medium grater.

We wash the tomatoes and cut them into small pieces, you don’t have to remove the peel, we do the same with bell pepper, pour the chopped vegetables into a deep bowl, add mushroom stems, cheese and mix.

Beat the mayonnaise and egg, add salt and pepper to the resulting sauce.

Dip the mushroom caps generously in the resulting sauce, then place them on a baking sheet or grill grate.

We stuff the mushrooms with chopped vegetables and grated cheese. Pour the sauce on top, you can grate a little more cheese on top on a fine grater.

Preheat the oven to 100-120 degrees, bake the stuffed mushrooms for about 10-15 minutes.

Now the mushrooms are ready, before serving, this dish can be decorated with fresh parsley or dill. This dish goes well with fresh white bread and sour cream. Bon appetit!

Recipe 4: stuffed champignons in the oven with cheese (step by step)

champignons – 5 pcs
cheese - 150 gr
onions - 2 pcs
salt, vegetable oil

The champignons need to be washed and allowed to dry on a napkin. Carefully remove the stem from each mushroom and place the caps with the concave part up.

Peel the onion and chop it quite finely. Fry it until cooked in a frying pan in oil.

Finely chop the legs and add them to the onion. Fry, at the end the entire contents of the pan must be salted.

For taste, you can add one teaspoon of sour cream and mix everything well again.

Stuff the prepared caps with fried onions and mushroom legs.

Grind the cheese on a fine grater and place it on top.

Place the mushrooms in the oven. The temperature should be approximately 180 degrees, and cooking time should not take more than 20 minutes.

Ready stuffed champignons can be served on a lettuce leaf, garnishing the dish with fresh herbs.

Recipe 5: champignons stuffed with cheese and garlic in the oven

quail eggs (10 pcs.);
large champignons (10 pcs.);
carrots and onions (1 pc.);
garlic (2 cloves);
butter (100 g);
hard cheese (50 g);
sour cream (1 tablespoon);
several green onions;
salt, pepper (optional)/

Rinse mushrooms under running water. “Unscrew” the legs of the champignons. Finely chop the mushroom stems.

Chop onions and carrots for appetizers.

Fry (time – 7-9 minutes) mushroom legs and chopped vegetables in a frying pan. Add garlic (use a garlic press).

Season the filling with spices and sour cream. Heat all ingredients for a couple of minutes.

Melt the butter. Grease mushroom caps with oil. Place in a bowl with a thick bottom.

Place a little filling in each champignon cap.

Sprinkle the mushroom filling with cheese.

Beat one quail egg onto the cheese. Season with (a little) spices.

Bake the stuffed champignons in the oven (temperature – 170 degrees, time – 25 minutes). Decorate the finished mushrooms with chopped green onions.

Recipe 6: champignons with minced meat and cheese (step-by-step photos)

A very satisfying option that can serve not only as a snack, but also as a hot dish in its own right.

Champignons - 10-12 pieces
Minced meat - 300 grams
Cream or hard grated cheese - 1-2 tablespoons
Onion - 1 small
Garlic - 1 clove
Vegetable oil - 1 tbsp
Hard cheese - 100 grams
Parsley
Salt pepper

Carefully remove the stems of the champignons, chop them finely with a knife, and set the caps aside for now.

Finely chop the onion and clove of garlic and fry in a small amount of vegetable oil until golden brown.

In a bowl, mix chopped legs, fried onions and garlic, minced meat, and a spoonful of cream cheese.

Salt and pepper everything and, adding a little parsley, mix.

We fill the caps with minced meat, placing the minced meat in a small heap.

Place the mushrooms in a baking dish or on a baking sheet. Place a pinch of grated cheese on each mushroom. Now you need to pour a drop of water into the baking dish. Bake in the oven or in a convection oven (on the lower rack and low speed) for 20 minutes at a temperature of 220-230 degrees. Once the top is browned, the mushrooms are ready.

Recipe 7: champignons stuffed with cheese and sour cream (photo)

Champignons - 500 gr.;
Hard cheese - 100 gr.;
Onion for frying - 1 pc. (or half a large head);
Vegetable oil - 2 tbsp. l.;
Sour cream - 1 tbsp. l.;
Spices – salt, pepper, marjoram.

The legs of the champignons are removed and our shape is carefully cleaned with a knife.

Fry the chopped legs in a frying pan.

Add chopped onion to the frying. Fry everything together for no more than 3 minutes.

Mix the fried onions with the remaining mushrooms, spices and a spoonful of sour cream.

Stuff the mushrooms with the mixture. Finely grate three cheeses on top.

Place the dish in the oven for 20–25 minutes.

Recipe 8: Cheese Stuffed Champignons with Shrimp

7 champignons (large);
2 tomatoes;
5 walnuts;
1 onion;
14 shrimp (small);
1.5 tbsp. l. bread crumbs (crushed dried crackers);
14 cranberries;
1 cm chili pepper;
1 clove of garlic;
3-4 tbsp. l. finely chopped parsley;
3 tbsp. l. olive oil;
1 tbsp. l. lemon juice;
30 g parmesan;
sea salt (mine with herbs) - to taste;
vegetable oil for frying.

Mix olive oil, pressed garlic, parsley, lemon juice and finely chopped chili peppers and rub the resulting mixture onto the champignon caps. And let the caps marinate while you prepare the filling.

Place the tomatoes in boiling water to remove their skins. Cut the peeled tomatoes into cubes. Lightly fry the chopped onion and chopped mushroom mass in vegetable oil. Chop the nuts quite finely.

When submitting this the most delicious snack can be garnished with parsley. Bon appetit!

Stuffed mushrooms rightfully occupy the leading place among hot appetizers. They are originally combined with both alcoholic drinks and fresh juices. Small hemispheres filled with gourmet products look great on festive table. main feature This dish is about 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 the most various directions. This could be: meat or vegetables, seafood or cereals, as well as cheese combined with herbs. At the same time, the first and final stage 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 Special attention pay attention to her 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 brown, and then add the rest of the ingredients. 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.
In conclusion ready dish decorated with greenery.

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 concentrate 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, serve a hot appetizer to the family table from regular 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.

You need to buy good quality cheese. 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 chopped and simmered in a frying pan along with breadcrumbs.
Thyme can enhance delicate taste these seafood. Such original dishes will certainly decorate the festive table and arouse the admiration of guests.

Video recipe for mushrooms stuffed with minced meat

Cooking feature stuffed champignons The problem is that preparing the ingredients often takes longer than actually preparing the dish, because these mushrooms only need minimal frying (baking). In the cooking of Southern European countries, there are recipes that do not require heat treatment of these mushrooms at all - champignons can be eaten raw, with different sauces. Mediterranean herbs - arugula, rosemary, basil, thyme - harmonize perfectly with them.

Secrets of delicious stuffed mushrooms

Don’t take very small mushrooms - you’ll have to tinker with them, but there’s no point in that. in this case there is none.

Large specimens are also interesting - they are more convenient to work with and serve, but you won’t be able to eat them whole; you will need a knife and fork.

When purchasing, inspect the mushrooms; they should be perfectly white or slightly beige, elastic, with a characteristic mushroom smell. Ruthlessly reject specimens with spots and darkening, soft to the touch, or with a suspicious odor.

Portobello mushrooms are good with a chestnut-brown glossy cap. They have a particularly pronounced aroma and taste. These especially aromatic mushrooms include and royal champignons(their hat is also brown).

It goes without saying that before cooking, the mushrooms must be washed and dried, and the film must be removed from under the cap. Do not keep them in water for a long time - the mushrooms will instantly become saturated with moisture and will taste watery. Gourmets do not wash champignons at all, but wipe them with napkins.

You should not chop the mushrooms in advance; they will quickly become chapped and darkened.

Champignons stuffed with vegetables

These stuffed champignons are the perfect appetizer recipe for any occasion. Incredibly tasty, convenient and interesting. Stuff the champignons with vegetables and fried mushrooms You can also give it to your household as a dinner or snack.

You can cook the mushrooms in the oven in about 40 minutes. This time includes frying the filling and baking.

If you want to do interesting dish, but light, then you will definitely like the recipe for stuffed champignon mushrooms. As a filling, you can use not only those vegetables that are indicated in the composition, but also any others.

In addition, mushrooms can be supplemented with meat, chicken or ham. There are many options for filling, so even the most avid gourmet will be delighted with this recipe.

Recipe Information

Cuisine:Russian
Type of dish: appetizer
Cooking method: in the oven
Servings:3
40 min

Ingredients:

large champignons – 10 pcs.
onion – 1 pc.
carrots – ½ pcs.
Bell pepper- 1 PC.
tomato – 1 pc.
fresh dill – 2-3 sprigs
tomato sauce– 3 tbsp. l.
sour cream 10% - 3 tbsp. l.
salt – 1 tsp.
spices - to taste
vegetable oil – 30 ml.

Recipe:

Wash the mushrooms well under running water. Pull the leg out to leave some space inside. Finely chop all the legs. Peel, wash and finely chop the onion. Pour oil into a frying pan and fry chopped mushrooms and onions.

Grate the carrots and add to the pan.

Then add finely diced bell pepper. Fry it too.

Cut the tomatoes into cubes or turn them into juice. Add to the pan.

Finely chop the dill.

Add sour cream and tomato sauce. Salt and pepper the contents of the pan. Simmer for 10-15 minutes and turn off the heat.

Before you cook stuffed champignons in the oven, you need to fill the mushrooms with the filling so that it protrudes slightly from the cap (you can see it in the photo below). Place in a greased pan and place in the oven for 25 minutes. Bake at 170 degrees.

The appetizer is ready. Can be served.

Stuffed mushrooms with cheese

For minced meat, mushroom stems, onions, cheese and garlic are used.

If you like a spicier appetizer, increase the amount of garlic and pepper to taste.

These stuffed champignon mushrooms are prepared in the oven quite quickly.

You will need:

champignons – half a kilo
onion – 1 pc.
garlic – 3 cloves
hard cheese – 200 g
a piece of butter (for frying)
dill - half a bunch
salt pepper.

How to cook:

Separate the stems from the caps. Make small indentations in the mushroom caps themselves using a knife and a teaspoon.
The stems and mushroom mass removed from the caps should be chopped very finely, combined with equally finely chopped onions, and then fried in oil in a frying pan.
Grind the cheese and garlic. Combine them in a bowl with chilled roast and chopped dill. Now you need to add salt and pepper, mix well.
Fill the caps with filling and place on a baking sheet. Bake stuffed champignons in the oven with cheese for about 20 minutes. Temperature - 180 degrees. The brownish blush of the mushrooms will indicate readiness.

Baked with minced meat

Champignons stuffed with minced meat are a hearty dish that is served both hot and cold.

Spicy would go well with it. You can choose larger mushrooms.

What do you need:

champignons - kilogram
assorted minced meat - the same amount
onion – 1 pc.
garlic – 3 cloves
hard cheese – 200 g
any broth - 1 cup
any frying oil
salt, pepper - to taste.

How to do:

Separate the legs and chop them finely. Put your hats aside.
Place chopped onion in a frying pan with hot oil. When it becomes transparent, add chopped mushrooms and stir. After three to four minutes, join them chopped meat. Use a fork to remove any lumps.
After about five minutes, when the minced meat changes color, remove it from the burner and cool.
Mix chopped garlic and half the grated cheese with the minced meat. Salt and season with pepper.
Place the caps on a deep baking sheet and fill them with filling. Pour the broth onto a baking sheet. Bake the stuffed champignon caps in the oven (+ 200 °C) for about 10 minutes, then sprinkle each portion with a pinch of cheese and continue baking until golden brown.

Chicken recipe

An appetizer prepared according to this recipe will turn out juicy and tender.

When baking, you can pour a little of the broth in which the fillet was boiled onto the baking sheet.

Appetizing stuffed champignons with chicken can be served with a side dish, such as boiled rice.

You will need:

champignons – 20 pcs.;
chicken fillet – 300 g;
onion – 1 pc.;
hard cheese – 150 g;
sour cream – 3 tbsp. l.;
frying oil;
greens (dill, parsley);
salt pepper.

Cooking steps:

Finely chop the pre-boiled fillet, separated mushroom stems, onions and herbs separately.
Place the mushrooms in the pan first. Fry for 5 minutes, then add onion and meat. Stir.
As soon as the onion turns slightly yellow, turn off the heat.
Add herbs, a little cheese and sour cream to the cooled mass, stir.
Fill the mushroom caps with the mixture and sprinkle with mounds of cheese. Bake champignons stuffed with chicken and cheese in the oven (+180°C) until cooked. This will take 20-25 minutes.

Champignons with ham and cheese

The ingredients are for two to three eaters.

If there are more people willing to dine, increase the proportions accordingly.

Ham can be replaced with sausage; it will be especially tasty with smoked sausage.

Components:

champignons – 14 pcs.
ham – 200 g
onion – 1 pc.
bell pepper – 1 pc.
a few sprigs of fresh cilantro
dry seasoning “Herbes de Provence” - 1 tsp.
grated hard cheese – 100 g
oil - for frying
salt, pepper - to taste.

Step by step process:

Chop the ham, mushroom stems, herbs, peppers and onions separately.
Start frying the ingredients with the onion, then add all the other cuts to the frying pan. Salt and add spices. Total time frying with stirring - 5-6 minutes.
Next, put the filling in the caps, place them on a baking sheet, bake the champignons stuffed with ham and cheese in the oven until cooked (+180-200 °C).

Dietary recipe with eggplants

Champignons stuffed with eggplants are very unusual. Do not peel the blue ones; there is no need to soak them. The components are served in two servings. The calorie content of the dish is low - no more than 120 kcal.

You will need:

champignons – 0.5 kg
one eggplant
Yalta red onion – 1 pc.
garlic – 3 cloves
soft cheese (“Adygei”, “Feta”) – 50 g
olive oil - 1 tbsp.
sour cream - 2 tbsp.
salt, pepper - to taste.

How to cook:

Finely chop the onion and mushroom stems. Cut the eggplant into small cubes, add salt and rinse after 5 minutes. Mix everything, pouring oil. Place in the oven (+ 220°C) for 15 minutes, stir several times to ensure even baking. Salt and pepper.
When the filling has cooled slightly, add chopped garlic and sour cream.
Boil the caps in salted water for 3 minutes.
Fill the champignons with the filling and sprinkle with cheese. Decide for yourself how long to bake the stuffed champignons in the oven, as they will be ready in 10 minutes. But if you like your cheese more toasted, leave for another 10 minutes.

Features of serving snacks

Serve the mushrooms hot or cold - it will be equally delicious. Approach the final chord of cooking creatively. For example, place mushroom caps on juicy lettuce leaves, surround them with miniature cherry tomatoes, black and green olives, slices of multi-colored sweet peppers, and pickled capers.

Accompany the dish with several sauces - plum or regular, served separately at the guests' choice.

The picturesque picture will be complemented by a bread box with aromatic pita bread, bunches of multi-colored herbs - burgundy and green basil, dill, cilantro, a generous “cheese plate” with sliced several types of gourmet cheese.

Hot ones go well with a side dish - boiled cereals, pasta or homemade noodles, potatoes.

Note to the hostess

Stuffed mushrooms will turn out even more piquant if you marinate the already prepared caps before cooking. The marinade can be a mixture of soy sauce, lemon juice, ground pepper and crushed garlic. Keep in the marinade for 30-40 minutes.
You can add chopped boiled eggs and crushed nuts to all fillings. If you wish, try enriching the taste with additional spices.
Don't be afraid of paradoxical flavor components. Garnish the finished appetizer with pickled grapes, slices of fresh avocado, aromatic blueberries or sweet and sour gooseberries. The cheese on the tops of the filling mounds can be sprinkled with caraway seeds and kernels of salted sunflower seeds.

Dare and experiment! Champignons are universal, they can be combined with almost any product.

Useful video

Here is another delicious and simple recipe - stuffed champignons with bacon in the oven:

It is known that champignons can be not only a side dish for fish or meat, because if you stuff their caps, you will get a completely independent or even holiday dish. The mushrooms should be large and not very different in size so that the appetizer looks harmonious. How to cook champignons and what to stuff them with? Try 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 a convection oven, 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 thereof: 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 fillings.

The main thing is to choose only large mushrooms so that they look aesthetically pleasing when stuffed. If you can’t get a nearly fresh product, you can use ice cream, but then it needs to be properly prepared:

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

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

With cheese and garlic

This option is the basis for all subsequent recipes, because they also use cheese. The main thing is that it must be hard so that it can be easily grated. 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 prepare delicious stuffed champignons with cheese in the oven, use the following instructions:

Wash and dry the product, carefully separate the stems from the caps using a sharp knife, and peel them.
Arrange the mushrooms in a baking dish so that they fit very tightly together, as they will shrink in size when cooked.
Stuff each cap with a piece of butter.
Prepare the filling: grate the cheese using 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

You can also use the legs in the next recipe. The following ingredients will be required:

boiled fillet – 300 g;
large fresh champignons – 10-15 pcs.;
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 frying pan along with grated carrots.
Add a beaten egg to the ingredients, mix, add sour cream. After this, keep it on the stove for a little longer.
Stuff the washed caps and sprinkle with grated cheese on top.
Bake the dish for about half an hour, 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 prepare 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 cheese – 80 g;
fresh greens – 1 bunch;
ham – 150 g.

Step-by-step cooking instructions:

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

With bacon

Stuffed champignons in the oven can be prepared 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.

Stuffed mushrooms are prepared according to the following instructions:

Wash the mushrooms, cut out the stems and chop them finely.
Cut the onion into cubes and fry in butter until golden brown. Next, add mushroom stems to it.
Fry the bacon in a separate frying pan, drain the separated fat into a container.
Add bacon to mushroom frying.
Add grated cheese to the future filling.
Fill the mushrooms with the prepared filling.
Grease a baking sheet with bacon fat and place the stuffed mushrooms on it.
Preheat the oven to 200 degrees, place the dish in it for 20 minutes.

With minced meat

For lovers of simpler dishes, a simple recipe for stuffed mushrooms using meat for filling, 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 the minced meat.
Grate the cheese.
Wash the mushrooms, carefully cut out the stems, and sprinkle the cap part with dry herbs.
Fill each mushroom with filling and place in a baking container. Sprinkle grated cheese on top.
Combine sour cream, pasta and mayonnaise. Pour this sauce over the mushrooms.
Prepare the dish in the oven preheated to 200 degrees.

With fish

To bake stuffed champignons in the oven, you can stuff them with fish. This recipe requires 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 wash the mushrooms and separate the stems from them, and cook the caps for about 5 minutes in water with a little salt. Then start filling:

Boil until done fish fillet, puree it in a blender.
Add egg yolk with melted butter to the minced fish and season with spices.
Stuff boiled mushrooms with fish filling.
Place the mushrooms in a pre-oiled form. The last step is to sprinkle grated cheese on top.
Cook the dish for about 40 minutes, setting the oven temperature to 180 degrees.
Serve with a side dish of rice, garnish the dish with herbs and lemon slices.

Baked champignons with whole quail eggs

The best left for dessert original recipe stuffed champignons in the oven. It uses quail eggs, which look like little eyes. Such a dish will look especially original on a festive 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 salted water. Finely chop the legs and fry until browned, adding onions, sour cream and cheese a little later. The following preparation steps are:

Remove the mushroom caps from the water and dry on napkins.
Preheat the oven to 200 degrees, grease a baking sheet, place the caps stuffed with filling on it.
After 20 minutes of baking, remove the baking sheet and carefully crack a quail egg into each cap, being careful not to damage the yolk, to create a mini-fried egg.
Send the pan back before baking the eggs.
Before serving, sprinkle with pepper and chopped herbs.

You can bake mushrooms with eggs in another way:

Place the mushroom caps on an oiled baking sheet, season each with salt and spices, and stuff with grated cheese.
Immediately crack a quail egg into each cap 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 aromatic.

Video: how to cook stuffed champignon caps in the oven

If you are looking for an appetizer that won't take you long to stand at the stove and will please your guests, then try making stuffed champignons.

You can stuff mushrooms with different products - cheese, minced meat, chicken. You can prepare a budget filling. Onions mixed with mushroom stems are suitable for this.

Try making this dish step by step once and it will become one of your favorites. Champignons are a delicious delicacy that can be served straight from the oven or decorated chilled on the table.

For the dish, try to choose large mushrooms with whole caps - they should be strong, without pits or cracks.

This delicious mushroom goes well with many foods. It is this quality that many chefs fell in love with. Don’t miss the opportunity to surprise your guests with something tasty, unusual, but at the same time a simple dish. Choose the filling to your taste and create different variants the same snack.

Stuffed champignons with cheese

Try adding spices to the cheese and you will see how the dish will sparkle with new flavor shades. By adding new aromatic herbs each time, you will get different tasting snack options.

Ingredients:

whole champignons;
50 gr. hard cheese;
basil;
rosemary;
bulb;
salt.

Preparation:

Carefully remove the stems from the mushrooms and cut them into small cubes.
Grate the cheese, mix with spices, add a little salt.
Chop the onion into cubes.
Mix mushroom stems with onions and stuff them into the caps.
Sprinkle cheese on top.
Place mushrooms on prepared baking sheet.
Bake for 20-25 minutes at 180°C.

Stuffed champignons with chicken

You can also make delicious champignons with chicken. To prevent it from being too dry, you can pre-marinate it in a sauce with spices - both mayonnaise and soy sauce.

Ingredients:

whole champignons;
chicken breast;
mayonnaise;
garlic;
black pepper;
salt.

Ingredients:

Champignon;
minced pork;
bulb;
hard cheese;
black pepper;
garlic;
mayonnaise.

Preparation:

Prepare the minced meat. Finely chop the onion and mix it with the minced meat. Salt and pepper the mixture.
Remove the stems from the mushrooms.
Grate the cheese, add mayonnaise and squeezed garlic.
Stuff the mushroom caps with minced meat and place the cheese mixture on top.
Bake in the oven for half an hour at 180°C.

Stuffed champignons with shrimps

Stuffed champignons in the oven can become a gourmet dish if they are stuffed with shrimp. It’s better to pack seafood whole – this creates a cocktail appetizer option.