Oleg 02/18/14
Very delicious dish. I immediately wanted to cook. I just have a question: should I just cut off the caps of the champignons or dig out holes in them to accommodate more filling?

Alyona
Oleg, thank you for your feedback. Mushroom stems can be cut off, but it is better to break them off carefully, then a small natural notch will form. But in any case, you need to work carefully so as not to damage the integrity of the caps.

Mila 03/08/14
The recipe came in handy. I invite guests to a holiday, but there is nothing to surprise me with. And my ladies are picky, they’re all on diets. And this recipe is nothing greasy and at the same time delicious. This is a simple dish, but it looks so festive.

Victoria's Secret 03/09/14
I love champignons more than all other mushrooms; they have a special, unique taste. I liked this dish for its originality, it looks appetizing, it’s perfect for a holiday table.

Rita 04/07/14
Quite a simple recipe, nothing complicated. But it turns out tasty and elegant. I made these mushrooms for my husband’s birthday, the guests loved it)).

Polina 01/06/15
It seems so easy and simple, but for some reason I personally often forget about such an ideal appetizer on the holiday table. But I used to often cook such mushrooms, only I put processed cheese with egg, mayonnaise and garlic in the filling - it was also delicious. I need to try your recipe ;).

Veronica 03/17/15
My husband and I love to make this dish together - I fuss with the champignons, and he crumbles the filling. It turns out quite quickly.

Ira 03/18/15
And we always make stuffed champignons as a separate dish, like a salad, for example, because, as practice shows, the dish not only turns out delicious, but there is rarely a guest who doesn’t like champignons :)

Mikhail 04/06/15
Cooking is my third hobby after fishing and cars. I try to cook in clay pots. I prepared ratatouille and potato gratin. Kharcho soup Georgian recipe. Today I made stuffed champignons, the children have already destroyed them, “Dad, it’s delicious.”

Svetlana 12/25/16
I really liked your stuffed mushrooms, the appetizer is quick to prepare and turns out delicious. My husband ordered it for New Year's

Innocent 12/31/16
We make champignons quickly and tasty: break out the stem, put the caps in a frying pan and just add a little salt. Mushrooms release juice when heated, after 15 minutes the mushrooms are ready. The snack along with the juice goes off with a bang. The legs can also be salted and reheated.

Daria 25.10.18
Good afternoon, Alena! The stuffed champignons turned out very tasty! Most mushroom dishes use chopped mushrooms, but this recipe contains almost whole mushrooms! I love recipes like this when the main product is not cut into small pieces, but baked whole! Thank you very much for the recipe! I recommend to everyone!

There are a lot of recipes for baked mushroom caps, they can be served both cold and hot. I will introduce you to the most delicious ones, which will take their place at your holiday and will become frequent guests in your snack menu. It is better to buy mushrooms for baking large size, in They contain a sufficient amount of filling and the mushroom taste is most pronounced.

Recipe No. 1: with mushroom pulp and cheese

Ingredients:

• Cheese - 150 grams
• Champignons – 30 pieces
• Dill - 1 bunch
• Sour cream - 6 tbsp. spoons
• Salt, pepper - to taste
• Vegetable oil - to taste

Preparation:

Cut off the stems of the mushrooms and remove the pulp from the caps using a spoon. Finely chop and mix the stems, mushroom pulp and dill. Add sour cream, salt and pepper.

Fill the mushroom caps with the resulting filling.

Place them on a baking sheet, sprinkle with grated cheese and bake in the oven for 15-20 minutes. Serve hot.

Recipe 2: with ham and cheese

Ingredients:

• 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
• greens, salt, pepper (to taste)

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

Recipe No. 3: with spinach, 2 types of cheese and onions

Ingredients:

• mushrooms - 750 gr
• olive oil - 1 tbsp
• butter - 1 tbsp.
• medium onion - 1 piece
• breadcrumbs - 3 tbsp.
• salt and black pepper
• softened cream cheese - 150g.
• sour cream - 1/3 cup
• cheese -100g
• package of spinach - 1 pc.

Preheat the oven to 190 degrees. Wash and dry the mushrooms. Trim the stems and chop them finely. Set the mushroom caps aside. Dice the onion. Heat the olive oil and butter in a saucepan over medium heat. Add the onion and chopped mushroom stems and fry for a few minutes until soft and golden.

Add breadcrumbs, salt and black pepper. Stir and fry for 2 minutes. Remove from heat and cool. Squeeze excess liquid from spinach. Set aside.

In a large bowl, mix softened cream cheese, sour cream, grated cheese with mushroom mixture.

Add chopped spinach, a little salt, a little black pepper. Mix. Using a spoon, fill the mushroom caps with the prepared filling.

Place the mushrooms on a baking sheet or baking dish and bake in the oven for 20-25 minutes. Serve immediately or let cool to room temperature.

Recipe 4: with shrimp and tomatoes

This unusual recipe designed for those who prefer cuisine with seafood. An ideal complement to it would be a glass of dry white wine.

Ingredients:

• 20 pieces of large fresh champignons
• 200-250 g peeled shrimp
• 6 tablespoons finely grated Parmesan cheese
• 1-2 cloves of garlic
• 1 table. spoon of Madeira
• 1 tbsp. spoon of olive oil
• 1 teaspoon Worcestershire sauce
• 75 g butter
• black pepper (to taste)
• salt (to taste)
• greens (to taste)

Boil the shrimp in salted water (no more than 2-3 minutes, otherwise they will lose their taste). Wash the mushrooms and cut off the stems. Grease a baking sheet with butter, place mushroom caps on it, and put a small piece of butter in each. Place in the oven preheated to 200-220 degrees for 10-15 minutes. Finely chop the mushroom stems and shrimp, mix with garlic, passed through a crush. In a separate container, mix the oil, Worcestershire sauce and Madeira, pour it over the shrimp, stir. Next, remove the baking sheet from the oven, place a teaspoon of shrimp filling in each cap, sprinkle with grated Parmesan and return to the oven for 5-7 minutes. Serve hot, sprinkled generously with finely chopped herbs.

Recipe No. 5: with cottage cheese

Ingredients:

Prepare mushrooms as in recipe 1. Chop the dill.Add egg, salt, ground pepper, dill, fried mushroom stems to the cottage cheese and mix everything.

Grease the top of the stuffed mushroom with yolk or sprinkle with hard cheese, bake and serve.

Recipe No. 6: with sausage and bacon

Ingredients:

Butter - 2 tbsp. l.

Chopped onion - 1 cup

Chopped garlic - 2 cloves

Pepperoni, chopped - 1 cup

Canadian bacon (low-fat), chopped - 1 cup

Mozzarella cheese - 220 g

Cream cheese - 80 g

Tomato paste - 3 tbsp. l.

Italian spice mixture (in equal parts: basil, marjoram, oregano, rosemary, thyme) - 1 tsp.

Mushrooms (royal champignons) - 1 kg

Cut off the mushroom stems. Cover the baking sheet with foil. Preheat the oven to 175 degrees. Fry on butter onions and garlic for 4-5 minutes. Remove from heat. Add sausage, bacon (or ham), two types of cheese, tomato paste and seasonings. Place the filling into the mushroom caps. Bake in the oven for 20 minutes and serve immediately.

Recipe No. 7: with eggplant and walnuts nutohm

Ingredients:

• Champignons - 0.5 kg
• Eggplant - 1 medium;
• Walnuts (shelled) - 0.5 cups
• Cheese - 100-150 grams;
• Greenery;
• Salt, pepper, spices.

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 (preferably a fine one, 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.

Recipe No. 8: with minced chicken

Ingredients:

• Champignons - 0.5 kg
• Minced meat (pork, pork-beef, chicken) - 0.5 kg
• Onion - 1-2 medium
• Greens - dill, parsley
• Salt, pepper, spices

Prepare the mushrooms, fry the chopped stems in 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 No. 9: with pieces of chicken fillet and cheese

Ingredients:

Cut the chicken fillet as finely as possible champignon stems finely chopped.lCut the uk into small cubes.Grate the cheese on a fine grater.Heat vegetable oil in a frying pan, add chopped chicken fillet, fry for 4 minutes, and then add chopped mushroom stems to the chicken. Add salt and pepper and cook until the liquid released by the mushrooms evaporates.Add onion to mushrooms and chicken, cook for another 3-4 minutes.Place the mushroom caps on a greased baking sheet. Sprinkle the caps with salt and pepper.Fill the caps with the prepared filling. Sprinkle olive oil.P sprinkle the caps with cheese and place in an oven preheated to 180 degrees for 10-15 minutes.

Recipe No. 10: with ham and cheese

Ingredients:

• champignons - 15 pieces
• ham 200grams
• 200 grams hard cheese on a fine grater
• Onion - 1 pc.
• Salt, pepper - to taste

Cut mushroom stems and onions into small cubes. Heat a frying pan with vegetable oil and fry them until golden. Add salt and pepper to taste. Cut the ham into cubes and add to the frying pan with the onions and mushrooms, stir and fry over low heat for about 5 minutes. Using a teaspoon, fill each cap with filling and sprinkle cheese on top. Place on a baking sheet lined with baking paper or grease the baking sheet with oil. Preheat the oven to 190 degrees and place the baking sheet with mushrooms in it for 15-20 minutes. Once cooked, serve.

Recipe No. 11: with vegetables and cheese

Ingredients:

• Champignon mushrooms - 12 pcs. (large)
• Bell pepper - 1 pc.
• Onion - 1 pc.
• Hard cheese - 100g.
• Garlic - 1-2 cloves
• Green onions - 3 tbsp. (finely chopped)
• Vegetable oil for frying
• Salt and pepper to taste.

Finely chop the stems and leave the caps for stuffing. Wash the peppers, remove seeds and cut into small cubes. Peel the onion and also cut into small cubes. Chop the garlic very finely. Heat a frying pan with vegetable oil and fry the onions, mushrooms, and peppers until tender. Salt and pepper to taste. Remove from heat, add green onions and garlic and grated cheese, stir. Preheat the oven to 200 degrees. Line a baking tray with baking paper. Stuff the mushrooms with a teaspoon of the finished filling and place them on a baking sheet, put in the oven for 15-20 minutes.

Recipe 12: with rice and chicken

Ingredients:

• champignons - 16 pcs. (large)
• chicken breast - 150 gr.,
• rice - 2 tbsp.,
• onion - 1 pc.,
• dill - 1/3 bunch,
• hard cheese - 150 gr.,
• butter - 30-50 gr.,
• vegetable oil.

Wash the mushrooms and break off the stems.Grease the mold with vegetable oil (1 tbsp), place the mushroom caps there. Place a piece of butter in each cap. Place the mold with mushrooms in the oven on the middle shelf. Simmer there until the oil is absorbed into the mushrooms. Then remove the pan and do not turn off the oven.
Boil rice in salted water.Slice chicken breast into small cubes. Heat a frying pan, pour in vegetable oil and place the chicken. Fry over medium heat, stirring.While the chicken is frying, quickly chop the mushroom stems into small cubes and add to the pan with the chicken. Fry, stirring.Cut the onion into small cubes and add to the pan, add salt. Fry everything until the onion is ready.Finely chop the dill. Grate the cheese on a coarse grater or cut into layers (the size of mushrooms).Mix rice, dill with fried chicken + mushrooms + onions. Stuff the mushrooms. Place cheese on top and return to oven. Simmer for about 20 minutes.

Secrets of cooking delicious stuffed champignons

Secret 1

To make the dish beautiful and satisfying, choose mushrooms with large caps, approximately the same size. Fresh mushrooms should be washed and dried with a napkin. After cleaning the stems and plates from the caps, place them in a separate bowl.

Secret 2

Depending on the cooking method, mushrooms can first be boiled, fried, or marinated. To prevent the champignon cap from wrinkled during baking, you need to generously grease it with butter or add it to the filling. But you can also use raw caps. Some people don’t like stuffing raw caps because the finished dish retains the crunchy effect.

To avoid this, the cleaned caps are additionally processed in different ways:

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

On the latter method It’s worth going into more detail, because this is that magical note that gives the dish a special sound.

Ingredients for marinating caps:

• Chili pepper - small piece
• Garlic - 1 clove;
• Parsley - 2-3 tbsp. spoons;
• Lemon juice - 1 tbsp. spoon;
• Salt - to taste;
• Vegetable oil - 3 tbsp. spoons.

Chop the garlic, pepper, parsley. Add lemon juice, salt and a mixture of spices to the oil, mix. Rub the mushroom caps with the resulting marinade and leave for about half an hour.

Secret 3

Choose the filling to your liking, carefully stuff the prepared caps with it and place 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 caps.C Watch the cooking process: as soon as the cheese crust begins to brown, remove the mushrooms from the oven. Baked mushrooms can be seasoned with garlic, mayonnaise or cheese sauce, and sprinkled with chopped herbs on top. To make the mushrooms juicy, you can cover them with foil and remove it a few minutes before the end of baking, and then the appetizer will acquire a characteristic golden hue.

Delicious mushroom dish, which can be served as an appetizer with a glass of wine, or as a main course: champignons baked with cheese, the recipe is very simple and satisfying.

For the recipe for this dish, select whole fresh medium-sized champignons so that they cook evenly in the oven.

Champignon caps stuffed with cheese

For the recipe for baked champignons you will need:

• Fresh champignons – 500 g,
• Hard cheese – 150 g,
• Butter – 50 g,
• Salt and spices - to taste

How to cook champignons with cheese

Wash fresh champignons and separate the stems from the caps.

Mushroom legs can be used to prepare soup by cutting up whole champignons (then it will take less time to prepare baked champignons with cheese), or, as I did, use them in preparing stuffed caps.

The champignon legs for stuffing the caps should be fried first, as they are tougher than the caps.

I chop the mushroom stems into small cubes and cook them in a Panasonic multicooker with the addition of a piece of butter and salt.

on the “baking” mode for 20-30 minutes (as you like, some even eat champignons raw). You could, of course, fry the mushroom stems in a frying pan, but I’m already so used to my magic saucepan, and whenever possible I use it everywhere.

While the mushrooms are stewing, grate the hard cheese.

Everything is ready to stuff the mushroom caps:

Place inverted champignon caps in a deep baking pan, a frying pan without a handle or a baking dish, place the filling of mushroom legs on them with a teaspoon, put a mound of grated cheese on top of each cap, as in the photo:

and add a few tablespoons of water.

In fact, you can experiment with the filling for champignon caps: add sour cream, mayonnaise, garlic, fried onions, herbs, beaten egg, ham, chicken, even minced meat to the chopped legs.

How long should I bake champignons? You should not bake champignons with cheese in the oven for longer than half an hour, as all the moisture will go away and the champignons will become too dry. Preheat the oven to 180 degrees and cook stuffed champignons with cheese in it for 25-30 minutes until the cheese crust is golden brown.

Serve a dish of baked champignons, garnished with fresh herbs, hot or warm, until the melted cheese is very soft, although when cold the champignons are very interesting taste. Try cooking and decide how you like this dish best: cold or hot.

Hostess Anyuta wishes you bon appetit.

IN

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Currently on the shelves of our stores you can all year round buy champignons. And I must say that this product is in excellent demand. They cook with it and prepare main courses. They are also used to prepare many delicious salads and for snacks.

These mushrooms go well with many foods, adding flavor and an incomparable aroma. Therefore, the geography of recipes with them is expanding from year to year. And now I began to cook them more and more often, stuffing them with various fillings. Moreover, such dishes are prepared both on weekdays and on holidays.

They look beautiful and appetizing, smell delicious and look like a portioned snack. Which is very convenient. Knowing the number of people you are cooking for, you can accurately calculate required quantity. Well, make a little in reserve, for extra.

Today I will share recipes that are very simple, but at the same time very tasty. They will all come with photos so you can see what the end result will look like.

This is the simplest recipe I know. You can prepare a finished dish using it in just a matter of minutes.

We will need:

• fresh champignons – 8 – 9 pcs
• cheese – 250 gr
• garlic – 1 – 2 cloves
• salt and ground black pepper - to taste

Preparation:

1. Wash the mushrooms, peel if necessary and remove the stem. It is better to choose for the dish large specimens so that the filling fits well in them.

Sometimes the top skin of the mushroom is peeled. But we perform this action at will. It is not mandatory.

2. Grate the cheese on a medium grater. It can be of any variety, but it is desirable that it initially be tasty and have a good smell.

If the cheese itself does not have a very pleasant taste and smell, then this will affect the taste of the dish itself.

If the mushroom caps are of medium size, then they will need approximately 25 - 30 grams of cheese for each. Therefore, if you have a different number of mushrooms, then calculate the amount of the component in these proportions.

3. Chop the garlic. To do this, you can use a press, or you can simply chop it finely with a knife. You can also use already dried product. Housewives often prepare it for the winter in this form.

Mix garlic with cheese, and lightly sprinkle the resulting mass with pepper. It will give us a very tasty aroma and add a slight piquancy.

4. Lightly salt each mushroom from the inside. It's a little bland on its own, so a little salt wouldn't hurt it.

5. Then roll a small ball from the cheese mass, similar in size to the inner surface of the cap and place it inside. In this way fill all the mushrooms.

6. Grease a baking dish or baking sheet with a small amount of oil, and place our preparations there. The cheese should be at the top.

7. Preheat the oven to 160 degrees and place the mold with the preparations there. In about 7 - 10 minutes the appetizer will be ready. The cheese will melt, and the mushrooms will have time to bake.

That's it, you can immediately bring our appetizer to the table. To serve it hot, you can prepare everything in advance and put it in the oven when the guests are ready to sit down at the table. And you can serve each one a portion. In this case, it is advisable to have a few servings left in reserve.

Suddenly, someone will like the dish so much that he will want to enjoy its taste again.

How to bake champignons with cheese - the simplest recipe

There is another way to bake mushrooms with cheese. As you probably noticed, in the last recipe we removed the legs, and they remained unclaimed. But a good housewife makes everything work. Therefore, this recipe is somewhat different from the previous one, and precisely in that here we will not have any surplus left.

We will need the same products, and their quantity will remain unchanged. But the method of preparing them will be slightly different.

1. When you cut the legs of the champignons, you will need to cut them into small cubes. If there is a way to find out their weight, that would be great. If there is no such method, then we will cook by eye.

2. At this stage we will need the same amount of cheese as the weight of the legs. If the legs weigh 100 grams, then you will need 100 grams of cheese. We will need to cut this cheese into the same small cubes as the legs.

3. Mix pieces of one and the other and add chopped garlic to them. Add a little salt if the cheese is not salty, and pepper to taste.

4. Now all we have to do is fill the cavity of the mushrooms with the resulting mixture and place them on a greased baking sheet. Grate the remaining cheese on a medium grater and sprinkle it on each mushroom. So that it turns out to be a small hill.

5. Place the baking sheet in an oven preheated to 180 degrees. This appetizer will take a little longer to bake than in the previous recipe. Namely 20 – 30 minutes. That is, until upper layer will not be covered with a beautiful golden brown crust.

When you like the appearance of the dish, you can remove it from the oven, place it on lettuce leaves and serve.

Mushrooms stuffed with chicken fillet and cheese

Probably everyone loves it. And it’s the combination that makes it delicious chicken meat with mushrooms. Therefore, this dish is always met with great pleasure on any holiday table.

Today’s dish, although not juicy, is in no way inferior in taste.

We will need:

• champignons – 12 pcs
• chicken fillet – 250 g
• cheese – 150 gr
• egg – 1 pc.
• garlic – 1 clove
• onion – 1 pc.
• dill – 1 bunch
• salt, pepper - to taste
• little vegetable for frying

Preparation:

1. Peel the mushrooms and wash if necessary. Then dry paper towels and remove the leg. If desired, the skin from the cap can also be removed. This will make the mushrooms more tender.

2. Peel the legs and chop finely.

3. Finely chop the onion and chop the garlic in the same way. The dill also needs to be cut smaller.

4. Cut skinless chicken fillet into long strips and then cut into cubes.

5. Heat the oil in a frying pan and fry the onion in it. When it softens, add garlic to it. Fry everything together for another half a minute. Then send the chopped mushroom stems to them.

6. Add chicken fillet. Simmer over heat while stirring until the fillet turns white.

Then add dill and egg. And also salt and pepper to taste. Wait until the whites turn white. And then you can turn it off. The filling is ready.

7. Stuff the caps with the mixture. Place them in a greased ovenproof dish or on a baking sheet.

Sprinkle grated cheese on top. If you have hard cheese, that will be very great.

8. Preheat the oven to 180 degrees. Place the pan with stuffed mushrooms in it and bake for 15 minutes. Then place the appetizer on a dish, decorate if desired and serve.

Your guests will be delighted with the aroma and taste of this dish.

Baked champignons with minced chicken and bell pepper

And if you want to add a bright note of taste and color to the dish, then add aromatic sweet bell pepper to the recipe.

We will need:

• large champignons – 300 g
• minced chicken – 300 gr
• bell pepper – 0.5 pcs
• onions – 1 – 2 pcs
• hard cheese – 100 – 150 gr
• juice from half a lemon
• greens - dill, or parsley, or thyme
• butter
• olive oil
• salt, pepper - to taste

Preparation:

1. Peel the mushrooms, rinse with cool water and dry. Remove the leg and cut it into small cubes.

2. Sprinkle the mushroom caps with salt and pepper. Then pour in the juice from half a lemon and drizzle with olive oil. Leave to marinate for 20 minutes.

3. Cut the onion and mushroom stems into small cubes.

4. Fry the onion in butter. If there is a small head available, then we will need 2 of them. If it’s big, then we’ll limit ourselves to one. The time for frying will be 2 - 3 minutes. Then add the legs, which also fry for no more than 3 minutes.

Then add minced meat. Break up the lumps with a spatula. And when we are done with this, we can add salt and pepper and immediately note the time. We will need 5 minutes. During this time, the minced meat will turn white, and that will be enough.

5. And so, our filling is almost ready. All that remains is to finely chop the bell pepper. So that the filling acquires its own bright paint, take a red or orange fruit.

Add it and finely chopped herbs to the mixture and stir. It is best if you choose thyme from all the options offered. This aromatic herb will give our dish both taste and smell. But it is not always sold in regular supermarkets. In this case, parsley or dill will be in demand. Or you can take all the herbs in equal proportions.

6. Meanwhile, 20 minutes have already passed. The hats were pickled, and the kitchen was filled with pleasant lemon aromas. It's time to fill them with minced meat and bake.

7. We will need a temperature of 180 degrees. That's why better oven warm up in advance.

8. Grease a heat-resistant form with butter, maybe butter, or maybe olive oil. And place our beautiful and delicious-smelling preparations in it. We will need no more than 20 minutes of baking time.

9. But we still have cheese left. It needs to be grated on a fine grater. And there are two options here.

• sprinkle it on top of the mushrooms after removing the dish from the oven
• Remove the dish 5 - 7 minutes before it is ready, sprinkle with cheese and put it back in the oven. As you already understood, for 5 – 7 minutes.

Place the finished hot appetizer on a plate and decorate to your liking.

Video on how to bake champignon caps with ham and quail eggs

And we filmed this recipe specifically for this article. So that you friends can see how easy and simple everything can be prepared.

And the main thing is that there are no failures with this recipe; the dish always turns out with 100% excellent results. Just imagine how to take such a mushroom from a plate and put it entirely into your mouth. And as soon as you bite it into two halves, there is such an extravaganza of taste!

How beautiful! For festive table You can't imagine anything better!!!

I really hope that you liked the recipe and appreciated it.

By the way, our channel is not that old yet, it is still very young, but we have already filmed a lot of recipes. And they are all delicious. I invite you, come visit, look at the recipes and be sure to cook according to them, they are all very tasty.

And don’t forget to subscribe and hit the bell so you don’t miss new items. Our channel button is located right on the blog. Join us, friends! We are always glad to see you!!!

Mushrooms baked in the oven with shrimp and egg

A very tasty appetizer that is always eaten first at the holiday table.

We will need:

• champignons – 16 pieces
• Quail eggs – 16 pieces
• shrimp – 100 g (peeled)
• cheese – 100 gr
• garlic – 1 – 2 cloves
• chopped onion – 1 teaspoon
• salt, pepper - to taste
• vegetable oil

Preparation:

1. Peel the mushrooms, rinse in cool water or simply wipe with a napkin. If the mushrooms have been rinsed, they must be dried with paper napkins.

Remove the legs. They are easily removed with a teaspoon.

2. Grease a baking sheet or heat-resistant form with vegetable oil and cover with parchment paper. Place the mushroom caps on the paper, cup side up. Sprinkle salt and pepper on top.

3. Prepare the filling. To do this, chop the onion, cutting it as finely as possible. Pass the garlic through a press. We will need two small cloves. Mix the two components into a single mass.

4. Distribute the entire resulting spicy mass equally onto the bottom of each cap. Place shrimp on top, equally in each of the “cups”.

If the shrimp were boiled in salted water, then it’s good. If not, then you should salt them a little.

5. Grate the cheese on a fine grater and sprinkle on top.

6. Preheat the oven to 180 degrees in advance. Meanwhile, carefully crack one egg into each cap. Try to leave the yolk intact.

7. In 15 minutes the appetizer will be ready. Very beautiful, tasty and with a little secret inside.

Agree that everyone will want to take such beauty on their plate. And someone won’t even resist and will take a second portion for themselves.

Delicious stuffed champignons with ham and vegetables

We will need:

• champignons – 16 large pieces
• ham – 100 gr
• cheese like feta cheese – 100 – 150 gr
• bell pepper – 0.5 pcs
• zucchini – 0.5 pcs
• onion – 1 pc.
• vegetable oil – 2 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Peel the mushrooms and rinse under cold water. If they are clean, you can simply wipe them with a towel or napkin. Remove legs. They can be taken out with a teaspoon. You also need to scrape out some of the pulp using it. Cut the pulp and legs into small cubes.

2. Chop ham, zucchini and red bell pepper, seeded, in the same way.

3. Cut the onion into smaller pieces and fry in a frying pan in vegetable oil. Add bell pepper and zucchini. Fry everything together while stirring for 3 minutes. Add salt and pepper to taste. Then add the ham and simmer everything together for a couple more minutes. Don't forget to stir while doing this.

4. Fill the mushroom caps with the resulting minced meat and sprinkle with shredded cheese. For a change taste sensations We took a brine variety like feta cheese. You can also use Feta, Sirtaki, or soft curd cheese.

5. Grease the pan with butter and line it with parchment. Lay out the prepared pieces and place in an oven preheated to 180 degrees for 20 - 25 minutes.

6. Then put it on a plate and serve.

Everything turned out very tasty, appetizing and beautiful!

Champignons with minced eggplant and cheese

This recipe can be prepared in summer or autumn. And when there are a lot of delicious ripe eggplants. Let me tell you right away, it’s very tasty!

We will need:

• champignons – 10 large pieces
• eggplant – 1 piece small
• hard cheese – 150 gr
• sour cream – 2 tbsp. spoons
• chopped dill – 2 tbsp. spoons
• vegetable oil – 2 – 3 tbsp. spoons
• salt - to taste

Preparation:

1. Rinse and peel the mushrooms. This recipe recommends removing the skin from the cap. Carefully remove the legs with a spoon. Cut them into cubes.

2. Cut the eggplants into the same small cubes. Their skin can be peeled, especially if it is rough. Or you can leave it if the vegetable is young.

3. Heat the oil in a frying pan and fry the chopped legs and eggplants. It will take about 10 minutes to fry them while stirring. Don’t forget to add salt to taste.

Since eggplants absorb a lot of oil, first pour 2 tablespoons, and if it’s not enough, add another spoon.

4. While they are frying, grate the cheese and chop the herbs. We used dill, but you can also use parsley or thyme. It is aromatic and tastes good. Therefore, dishes with it turn out very tasty.

5. When 10 minutes have passed, we will see that the cubes have browned slightly. Okay, so they are ready and you can add sour cream to them. Simmer with it for another 1 minute.

6. Add greens and 3 tbsp. spoons of grated cheese. Stir and immediately remove from heat.

7. Stuff the caps with the resulting mixture and place them in a greased heat-resistant form. Sprinkle the remaining cheese on top. Pour a little water into the bottom of the mold.

8. Place in an oven preheated to 180 degrees for 30 minutes. The top should be browned and covered with an appetizing crust. The water will prevent the champignons from drying out and they will remain juicy and tasty.

And here they are, our beauties! Ready to be served, ready to be eaten immediately!

Video recipe for preparing delicious mushrooms with minced meat

Everyone's favorite mushrooms can also be stuffed with meat. And to save time in cooking, instead of a piece of meat, take ready-made minced meat. But in general, you can cook with fresh chopped meat or boiled meat. It is clear that fresh meat must first be fried until cooked.

With a boiled product everything is simpler. You can simply cut it and use it further. Anyway, let's take a look.

It should also be said that, of course, you can use any minced meat - beef, pork, or lamb. And also mix it in different proportions. In any case, it will turn out delicious.

And of course, you can use ready-to-eat meat products. This includes ham, sausage, and even sausages. Moreover, those products that you like best. They will look and feel delicious as an appetizer!

A simple recipe for champignons baked with quail eggs

Perhaps this is one of the most simple recipes, where mushrooms are stuffed only with cheese and quail eggs. The recipe is similar to the one where we also used shrimp. However, it differs in its components and method of preparation.

We will need:

• large champignons – 8 pcs.
• quail eggs - 8 or 16 pieces
• hard cheese – 100 gr
• milk – 100 ml
• salt, pepper - to taste
• vegetable oil

Preparation:

1. The beginning is the same as in all other recipes. First, the mushrooms must be cleaned, rinsed with water and dried. Then carefully remove the legs. We won't need them in this recipe. Since it is very simple and we will not pre-fry anything here.

2. Salt and pepper the mushrooms outside and inside. Let them sit so that the salt and pepper imbue them with their flavor.

3. Meanwhile, grate the cheese, preferably smaller ones. And prepare the eggs. You can cook two eggs for each cap, or one at a time. Whoever wants more. If you use two, the shape will look nicer and it will be fuller.

If you only use one egg, then prepare a little more cheese.

4. Place a little cheese on the bottom of each “cup”. Place them in a greased pan. And beat in two eggs (or one at a time).

5. Then pour a little milk into each cap; its volume should be about half a “cup”.

6. Place in an oven preheated to 180 degrees for 15 minutes.

Then put it on a dish, decorate as your imagination dictates, and serve. The finished product tastes a little like an omelette. And even mushrooms. In a word - yummy!

What can be used as a filling for baking?

In today's article we looked at many different options for preparing baked champignons. And here I decided to summarize all the fillings. So that in one place you can choose different options for preparing minced meat.

And so from all that has been said above, we realized that the main component for delicious filling is:

It is used in all recipes without exception. So what should it be?

Hard cheese is considered the ideal option. When baked, it does not melt as much as regular one. It gives a great golden brown crust and is delicious without a doubt.

For a snack to be tasty, all the ingredients for its preparation must also be tasty. And this fully applies to cheese.

However, basically any cheese can be used. So, we tried cooking today with pickled cheeses. You can also cook with curd, soft, and melted ones. In any case, you can experiment and try different options.

• chicken
• beef
• pork
• mutton

And a mixture of minced meat from all the listed types of meat.

It can also be ready-made meat products:

• ham
• sausage
• sausages
• semi-smoked products

And in principle, you can cook from absolutely any type of meat.

Of course, you can’t ignore seafood. The main one is

• shrimps

Unfortunately, I didn’t have any recipes for other seafood. But I think why they are bad. You can try cooking with them too.

The filling is also prepared from vegetables. And most often used:

• bell pepper
• Cherry tomatoes

• zucchini
• eggplant
• cauliflower

Often an egg is used as a very beautiful and tasty component. And due to the fact that champignons are small enough to large number fillings, then use quail eggs. By the way, they look more aesthetically pleasing in a snack.

• quail eggs

Greens are also actively used. It is added to add flavor and improve appearance. Mainly used:

• dill
• parsley
• thyme
• green onions

And if, for example, you lightly grease the cap with oil and then sprinkle it with herbs, this will also look very impressive.

Also used for aroma

• garlic

For the marinade

• lemon

Of course, you can’t do without such components as

• pepper

And also used

• butter
• olive and other vegetable oils

As you can see, the list is quite large. But this is also wonderful. As a rule, each of us always has one of the above in the refrigerator. Therefore, it may be necessary to buy only mushrooms. And you can prepare a delicious snack from what you have.

And in conclusion of today’s article, I would like to say that every housewife should have various options for quick and simple snacks in her arsenal. So that without wasting a lot of time, you can always prepare something delicious when your guests arrive. And not only for this event. And even just to sometimes delight your family with a delicious, unusual dish.

And I hope that today's article will help you with this. All recipes are very simple. They don’t even require being written down in a notebook. I read it once and remembered it.

So cook for your health!

And bon appetit everyone!

FreinforcedChampignon are a simple hot appetizer that is perfect for a holiday table and does not require much effort in preparation. If you need to quickly prepare original and tasty dish- that's the recipe stuffed mushrooms exactly what you need. Stuffed mushrooms is a very light and incredibly tasty hot appetizer. To stuff champignon mushrooms, you can use anything: meat, vegetables, fish, rice, cheese.

Champignons stuffed with cheese

To prepare mushrooms stuffed with cheese we need:

• 15 large champignon mushrooms
• 125 gr. -brynza
• 150 gr. - hard cheese
• bunch of parsley
• 2-3 cloves of garlic
• spoon of butter
• salt and pepper to taste

Stuffed champignons with mashed potatoes

For preparing stuffed champignons mashed potatoes we need:

• Potatoes - 300 gr.
• Butter - 50 gr. (for puree)
• Hard cheese - 200 gr. (grate)
• Champignon mushrooms – 30 pcs. (large)
• Green onions, finely chopped – 3 tbsp.

Stuffed mushrooms with egg, pepper and onion

To cook stuffed champignons in the oven we will need:

• large champignons - 500 gr.
• chicken egg - 2 pcs.
• bell pepper - 1 pc.
• medium size onion - 1 pc.
• hard cheese - 50 gr. (grate on a fine grater)
• vegetable oil - for frying
• salt - to taste

Stuffed mushrooms with minced meat and vegetables

Stuffed champignons with minced meat - a very tasty and satisfying hot appetizer. To prepare it we will need:

• Champignon mushrooms – 15 pcs. (large)
• Minced meat - 250 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Bell pepper, sweet – 0.5 pcs. (red)
• Dill, parsley – 0.5 bunch (not large)
• Salt, ground black pepper - to taste
• Vegetable oil – 2 tbsp.
• Hard cheese – 4 tbsp. (grate)

Champignons stuffed with crab meat

Stuffed champignons with crab meat They turn out very tasty, with a tender center and an appetizing crust. For mushrooms stuffed with crab meat we will need the following ingredients:

• Champignon mushrooms – 20 pcs. (large)
• Crab meat – 250 gr. (jar)
• Hard cheese – 120 gr. (grate)
• Shallots – 2 pcs. (cut into cubes)
• Butter – 2 tbsp.
• Salt - to taste
• Breadcrumbs – 4 tbsp.
• Thyme – 1 tbsp.

Stuffed mushrooms with rice

Champignons stuffed with rice- it’s satisfying and healthy snack, it's very easy to make cooking. To prepare mushrooms stuffed with rice we will need the following ingredients:

• Champignon mushrooms - 600 gr.
• rice - 50 gr.
• onion – 1 pc.
• salt, ground black pepper - to taste
• vegetable oil – 2 tbsp.

Champignons stuffed with bell peppers

Stuffed mushrooms bell pepper perfect for a festive occasion table. To prepare mushrooms stuffed with bell peppers, we will need the following ingredients:

• Champignon mushrooms – 12 pcs. (large)
• Bell pepper – 1 pc.
• Onion – 1 pc.
• Garlic – 1-2 cloves
• Green onions – 3 tbsp. (finely chopped)
• Vegetable oil for frying
• Salt and pepper to taste.

Champignons stuffed with chicken and cheese

Chicken and mushrooms are those products that always go well together and the result is a delicious dish. We are offering to you original recipe cooking delicious appetizers of mushrooms and chicken fillet. Stuffed champignons chicken fillet , they turn out very filling and tasty. To prepare mushrooms stuffed with chicken we will need the following ingredients:

• Chicken fillet -500 gr;
• Feta cheese - 100 gr;
• Large champignons – 10 pcs;
• Sour cream – 4 tbsp.
• chopped mozzarella – 05 cups;
• Flour - 1 tbsp;
• Salt, pepper, herbs - to taste.
• Sunflower oil.

Mushrooms stuffed with ham

Ingredients:

• Large champignons – 15 pcs.
• Ham - 200 gr.
• Hard cheese - 200 gr. (grate on a fine grater)
• Onion - 1 pc.
• Salt, pepper - to taste

Preparation:

If necessary, wash, peel and dry the champignons. Next, you need to cut off the mushroom stems and use a teaspoon to scrape out an indentation in the cap for the filling.

Cut mushroom stems and onions into small cubes. Heat a frying pan with vegetable oil and fry them until golden. Add salt and pepper to taste.

Cut the ham into short strips and add to the frying pan with the onions and mushrooms, stir and fry over low heat for about 5 minutes. Remove from heat, allow the filling to cool slightly, then add half the grated cheese and stir.

Using a teaspoon, fill each mushroom cap with the filling and top with cheese. Place on a baking tray lined with baking paper or grease the tray with oil.

Preheat the oven to 190 degrees and place a baking sheet with mushrooms in it for 15-20 minutes. Once cooked, serve. Bon appetit!!!