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 the hard cheese directly onto 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 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. - to 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 along with it and fry in 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 the 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 mushroom legs and chopped vegetables in a frying pan (time – 7-9 minutes). 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 an appetizer, 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 serving, this delicious appetizer can be garnished with parsley. Bon appetit!
So I ask myself: when does alcohol go with food, and when does food go with alcohol? The correct answer to this can probably be found, but I answer it this way: we set the table, prepared a bunch of complex dishes or even just a favorite salad and then selected the alcohol. We bought wine, got hold of some cognac, suddenly a beer party happened - then we prepare snacks. That is why one of the main distinctive features snacks for beer and more - speed and ease of preparation.
One of the most quick snacks, which I have prepared several times: stuffed champignons in the oven. Moreover, initially I simply prepared the caps without anything, just salt and pepper them; it turned out great, since the mushroom juice completely filled the cap and, when hot (or rather warm), such a “boat” simply wonderfully complemented cold beer.
Then the question became, what to do with the remaining legs? That’s when the idea came (as it turned out, it came to many people) to finely chop the remaining parts, mix with other ingredients and make champignon caps stuffed with this mixture. At first I mixed it with mayonnaise or sour cream, then I started adding cheese to it or just grating it on top, and then the products that were on hand were used. There are many options, maybe some of the ones presented below will give you new ideas for preparing this simple and versatile one.
A few tips on how to cook stuffed champignons in the oven and microwave:
- To make the mushrooms juicy and soft, you need to choose the right cooking time and temperature. If you cook in the microwave, you can experiment with several caps on different modes, and only then take on the main portion. If you cook in the oven, it is better to preheat it to 200-220 degrees, reduce the heat and then place it on approximately the middle “shelf”.
- Since the products are pre-heated, you should not cook the champignon caps for a long time. In the microwave - 2-3 minutes, in the oven - about 10 minutes.
- How to determine readiness. If you cook without filling, then the indicator is that the juice has completely filled the cap, the mushroom becomes soft to the touch. If you cook with filling, then you should be guided by color (the mushroom is slightly darker, but not yet “shrinked”), density - soft but elastic, filling - the cheese should melt, but not form a hard crust.
- This snack can be eaten either hot or cold, since it does not lose its taste as it cools.
Choosing mushrooms: I take champignons different sizes, it’s better to stick to the golden mean or choose according to your taste.
Important: the caps should be as intact as possible, dense and should not crumble.
Prepare for baking: wash thoroughly, but try not to remove the film on top. After this, so as not to damage the cap, carefully break off the stem and chop it finely. Usually the leg comes off easily and at the very base.
Recipe for stuffed champignons No. 1
Ingredients:
- Champignons;
- Butter;
- Salt, pepper, spices.
Preparation:
Fry finely chopped onion, add chopped champignon legs to it, fry a little. Place a small piece of butter into the prepared caps, a mixture of onions and mushrooms, and sprinkle with grated cheese. Bake for a few minutes in the microwave or about ten minutes in a well-heated oven over low heat. A sign of readiness is melted cheese and slightly darkened caps. You can serve with herbs and various sauces.
Recipe for stuffed champignons No. 2
Ingredients:
- Champignons – 0.5 kg
- Minced meat (pork, pork-beef, chicken) – 0.5 kg
- Onion – 1-2 medium
- Greens – dill, parsley
- Salt, pepper, spices
Preparation:
Prepare the mushrooms, fry the chopped stems on sunflower oil along with finely chopped onion. Add minced meat to this mixture and cook over low heat for 20-25 minutes (depending on the minced meat), eventually the mixture should become homogeneous.
We put the finished minced meat with onions into the caps; how to stuff the champignons is not important: some people prefer to put the mixture in a heap, while others stuff it flush with the edges of the cap. Bake in the oven (about 200 degrees) for 10-15 minutes, serve hot, sprinkled with herbs.
Recipe for stuffed champignons No. 3
Ingredients:
- Champignons – 0.5 kg
- Eggplant – 1 medium;
- Walnuts (shelled) – 0.5 cups
- Cheese – 100-150 grams;
- Green;
- Salt, pepper, spices.
Preparation:
Cut the eggplants into small cubes (you can peel them or leave them on), soak them in water to remove the bitterness. You can soak for either ten minutes or an hour; After this, dry the cubes. Next, fry the eggplant until golden brown and add chopped mushroom stems to it.
We grate the cheese (it’s better to use a fine grater so that it doesn’t fall off the mushrooms), finely chop the walnuts or grind them in a blender, and preferably do the same with the herbs. We collect the “minced meat” for the filling: mix the fried eggplants with walnut, herbs, season with salt, pepper, spices. Place the resulting mixture into the caps and sprinkle grated cheese on top.
Place in the oven for 15-20 minutes and can be served with various sauces.
Unlike forest mushrooms, champignons Although they are budgetary, they are very tasty mushrooms, from which you can cook dishes for a long time. all year round, you just have to visit the nearest supermarket. They work delicious soups, rich mushroom broths, salads, snacks. They are also tasty marinated as savory snacks, increasing appetite. Well, who would refuse baked with chicken and champignons.
There are, however, very few of them. An alternative to such potatoes may well be baked under a golden cheese crust. It will take you no more than one hour to prepare this hot mushroom appetizer. But believe me, it's worth it. Guests and family members should like it.
Ingredients for cooking:
- Champignons – 500 gr.,
- Hard cheese – 100 gr.,
- Minced meat – 300 gr.,
- Sunflower oil,
- Onions – 2 pcs. (small sizes),
- Spices,
- Salt.
Stuffed champignons with minced meat - recipe
Rinse the champignons under running water. Using a knife, carefully cut off the stems right down to the base, being careful not to damage the integrity of the cap. This is best done with a knife with a thin blade. Lightly salt the caps.
Chop the mushroom stems. You don’t have to do it very finely, as they will fry and significantly decrease in volume.
Place chopped mushrooms in a heated frying pan with oil. Fry, stirring, for about 5 minutes. Remove from heat and let cool.
Meanwhile, wash and then chop the fresh herbs. Parsley, cilantro, celery or dill will suit your taste with mushrooms. Peel the onion and grate it on the finest grater.
Place the minced meat in a bowl. As for cooking, minced pork is perfect for our dish. Add cooled mushrooms and herbs to it.
Add your favorite spices and salt. Add onion puree as well.
Mix the minced meat with your hands.
Turn on the oven to preheat to 175C. Grate the cheese on a coarse grater.
Use a teaspoon to fill the champignon caps. meat filling. There should be quite a lot of minced meat, with a heap, because it will definitely settle during baking.
Grease the mold vegetable oil. Place the stuffed champignons in it. Sprinkle generously with grated cheese on top. You can't spoil mushrooms with cheese.
Place the pan in a preheated oven. Stuffed champignons with minced meat and cheese will be ready in 25-30 minutes.
They can be beautifully served on a flat dish decorated with lettuce leaves. Bon appetit. I also highly recommend preparing it.
Stuffed champignons with minced meat. Photo
Champignons stuffed in the oven– this is a tasty, beautiful and easy-to-prepare dish that can be an excellent snack option on any table. Stuffed mushrooms look very impressive. And they can be served both hot and cold. You just need to try making stuffed champignons once, understand the principle of their preparation, and then it’s easy to experiment with new ones various fillings, creating completely unusual new tastes of your favorite snack.
Many products are used to stuff champignons (of course, with the exception of sweet ones): minced meat, fish fillings, vegetables... It is most convenient to stuff large or medium-sized mushrooms; and preferably the same size.
Recipe “Stuffed champignons baked in the oven with cheese”
This option is the most popular. It can be taken as a basis for other recipes for stuffing mushrooms with more complex, combined fillings. So, to prepare this dish you will need:- 0.5 kg of champignons,
- 200 g hard cheese(anyone)
- herbs and seasonings,
- 2-3 cloves of garlic,
- salt and pepper,
- vegetable oil.
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 more simple dishes A simple recipe for stuffed mushrooms using meat for filling 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 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. This dish will look especially original on festive table, at the same time, 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 fill with grated cheese.
- Immediately crack a quail egg into each cap so that the yolk retains its shape and 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