Mushrooms stuffed in the oven turn out very aromatic and tasty. They can be safely prepared for festive table as a main hot dish. Today we will present to you one by one how to properly stuff mushrooms and use them as a filling for zucchini.

Step-by-step recipe: stuffed mushrooms

Such products can be made in the oven using various ingredients. We decided to use chicken breasts and cheese. With them, your lunch will become more satisfying and tasty.

So, to make baked stuffed mushrooms (in the oven), you need to prepare the following ingredients:

• fresh large champignons - about 25 pcs.;
• fresh chicken breasts - 700 g;
• deodorized oil - 30-40 ml.

Processing champignons

Before cooking stuffed mushrooms in the oven, you should carefully process the main product. To do this, you need to take several dozen large champignons, wash them well, and then carefully remove the stem so that the cap is not damaged. Next, you need to put the mushroom stems in a blender and grind them at high speed.

Preparing the meat filling

How should you bake stuffed mushrooms? They cook quite quickly in the oven. But before heat treatment, you should prepare the aromatic filling. To do this, you need to defrost the chicken breasts (if they have been processed at low temperatures), and then remove the skin and bones from the fillet. Next, the meat product needs to be ground in a meat grinder. Do the same with sweet white onions.

After processing the meat and vegetables, place onion pulp, chicken breasts and chopped champignon legs into a common bowl. Season the ingredients with salt, herbs, pepper and mayonnaise, mix thoroughly.

Forming a mushroom dinner

Mushrooms stuffed with meat bake quite quickly in the oven. But before you place them there, the dish must be formed correctly. To do this, put 2-3 small spoons of aromatic filling into the champignon caps, and then place a thin slice of hard cheese on top of them. In this composition, all products should be placed on a baking sheet greased with deodorized oil and placed in the oven.

Heat treatment of a mushroom dish in the oven

Mushrooms stuffed with cheese should be baked in the oven for 35-40 minutes. In this case, the temperature must be set to 200-210 degrees. The readiness of the dish can be determined by a noticeable reduction in the volume of the product, as well as an appetizing cap of cheese.

Serve a delicious mushroom dish to the table

Stuffed champignon mushrooms in the oven turn out very satisfying, tasty and aromatic. After all the products are baked, they should be carefully removed and placed on a large plate. It is advisable to serve the mushroom dish hot, along with some side dish, bread and herbs. Bon appetit!

Cooking zucchini stuffed with mushrooms in the oven

If you think that the stuffed mushrooms are too small and there may not be enough for all the guests, then we recommend not stuffing them with meat and other ingredients, but using them to prepare other, larger and larger ones. hearty dishes. For example, quite a large number of housewives makes for the festive table stuffed zucchini. For this lunch we will need the following ingredients:

• small fresh champignons - about 10 pcs.;
• fresh chicken breasts - 500 g;
• large sweet onions - 2 pcs.;
• any hard cheese - approximately 120 g;
• large long zucchini - 1-2 pcs. (depending on the number of family members or invited guests);
• pepper, herbs and salt - use to taste;
• mayonnaise (not very high in calories) - about 60 g;
• deodorized oil (sunflower) - 30-40 ml.

Vegetable processing

Zucchini stuffed with mushrooms is baked in the oven as quickly as the above dish. But before placing such products in a heated cabinet, you need to carefully process the main vegetable. To do this, the zucchini must be washed in warm water, and then cut off all the peel from it and chop it into circles 3-5 centimeters thick. In this case, be sure to remove the middle part from each piece.

In this form, the zucchini must be seasoned with salt and left aside.

Making the filling

After processing the zucchini, you should begin creating the filling. To do this, you need to wash the fresh champignons well and grind them using a blender. You also need to rinse the chicken breasts, separate the fillets and bones, and then process them in the same way as the mushrooms. As for the onions, they should only be finely chopped.

After the components are crushed, they need to be combined in one bowl and mixed, adding pepper, chopped herbs and salt.

Making dinner out of zucchini

Having prepared the filling and processed the zucchini, you should begin to form the dish. To do this, place the vegetable rings on a greased baking sheet, and then stuff them with minced meat. The top of the product should be generously greased with mayonnaise and a thin slice of cheese should be placed (you can grate it).

Bake in the oven

Having formed all the products, the filled sheet must be placed in the oven. It is advisable to bake stuffed zucchini at a temperature of 205 degrees for 40-55 minutes. During this time, the vegetables and filling should be completely cooked, and the cheese should melt and beautifully cover the dish with an appetizing cap.

How should lunch be served?

Now you know how you can independently prepare not only a hearty, but also a beautiful lunch of zucchini, mushrooms and chicken breasts. After all the ingredients are baked in the oven, they should be carefully removed and distributed among plates. It is advisable to serve a ready-made lunch for the holiday table without a side dish, but with some kind of salad (for example, tomatoes, herbs and cucumbers). It should be noted that the presented dish turns out to be very juicy and satisfying. If desired, it can be filled with pure meat or, conversely, minced mushroom.

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. Made it today stuffed champignons, the children have already destroyed them. “Dad is 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!

First of all, thoroughly rinse and dry the champignons. Carefully remove the legs from them, making room for the filling.

Grease the baking sheet or form in which the mushrooms will be baked with oil or cover with foil or parchment.

Ingredients

• 1 onion;
• 12 large champignons;
• salt - to taste;
• 100 g chicken fillet;
• 100 g hard cheese;
• 2 tablespoons of mayonnaise or sour cream.

Preparation

Cut the onion into small cubes and lightly fry in hot oil. Add finely chopped champignon legs and sauté, stirring, for 5–7 minutes. Season with salt and pepper.

Finely chop the chicken and grate the cheese. Add frying and mayonnaise or sour cream, stir.

Sprinkle the mushroom caps with salt and fill with the resulting mixture. Bake for 15–20 minutes at 180°C.

thebusybaker.ca

Ingredients

• 250 g;
• a handful of spinach;
• salt - to taste;
• ground black pepper - to taste;
• 2 cloves of garlic;
• ½ teaspoon dried parsley;
• 8 large champignons;
• a little parmesan;
• a few sprigs of parsley.

Preparation

Combine ricotta, finely chopped spinach, salt, pepper, chopped garlic and dried parsley. Stuff the champignons with the resulting mixture and place on a baking sheet.

Sprinkle mushrooms with grated cheese. Place in a preheated oven at 190°C for 25-30 minutes until the top is lightly browned.

Before serving, garnish with chopped parsley.

Ingredients

• 6 large champignons;
• 8–9 strips of bacon;
• salt - to taste;
• 100 g hard cheese.

Preparation

Cut the mushroom stems and 2-3 strips of bacon into small cubes. Lightly fry the bacon, add chopped mushrooms and salt and sauté until golden brown.

Divide the filling among the caps, wrap each with a strip of bacon and sprinkle with grated cheese. Bake at 180°C for approximately 20 minutes.

happyfoodstube.com

Ingredients

• 120 g cheddar or other hard cheese;
• 2 tablespoons butter;
• 5 cloves of garlic;
• several sprigs of parsley;
• ground black pepper - to taste;
• 20 medium champignons;
• salt - to taste.

Preparation

Mix grated cheese, butter room temperature, chopped garlic, chopped parsley and black pepper.

Sprinkle each mushroom with salt and pepper and stuff with garlic mixture. Bake for 15–20 minutes at 190°C.

Ingredients

• 12 large champignons;
• 1 tablespoon butter;
• 400 g of any minced meat;
• salt - to taste;
• ground black pepper - to taste;
• 1–2 tablespoons vegetable oil;
• ¼ bunch of green onions;
• 2–3 cloves of garlic;
• 200 g curd cheese;
• Italian herbs - to taste;
• 40 g breadcrumbs;
• 100 g hard cheese.

Preparation

Brush the outside of the champignon caps with melted butter. Season the minced meat with salt and pepper.

In a frying pan with heated vegetable oil add the meat, almost all the chopped onion and chopped garlic. Fry until the color of the minced meat changes.

Add cottage cheese, Italian herbs and breadcrumbs and mix thoroughly. Add half of the grated hard cheese and mix thoroughly again.

Fill the caps with the resulting filling and cover with a layer of cheese. Bake in an oven preheated to 200°C for 15 minutes. Garnish the finished dish with the remaining chopped onion.

1000.menu

Ingredients

• 8 large champignons;
• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• ½ red bell pepper;
• 1 tomato;
• 4–5 tablespoons of vegetable oil;
• 1 tablespoon soy sauce;
• salt - to taste;
• ¼–½ hot pepper;
• dried basil - to taste;
• ground oregano - to taste;
• ground black pepper - to taste.

Preparation

Chop the mushroom legs, carrots, onions, garlic cloves, bell pepper and peeled tomato into small cubes.

Heat half the oil in a frying pan and fry the vegetables for about 5 minutes. Then add the mushroom stems and cook, stirring, for another 5-7 minutes.

Pour in soy sauce and stir. If necessary, add salt to the filling.

Chop the remaining garlic and cut into rings hot peppers. Add basil, oregano, salt, pepper and oil and stir to combine. Rub the mushroom caps thoroughly with this mixture.

Distribute the filling among the champignons. Bake them at 190°C for about 15 minutes.

Ingredients

• 15 medium champignons;
• 1–2 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 230 g;
• 30 g breadcrumbs;
• 50 g parmesan;
• ¼ bunch of parsley.

Preparation

Chop the mushroom legs and garlic, season with salt and pepper and fry in hot oil until golden brown.

Place in a bowl, add cream cheese, breadcrumbs, half the grated Parmesan, some chopped parsley, salt and pepper. Stir and distribute the mixture over the mushroom caps.

Sprinkle the remaining grated cheese over the champignons. Place in an oven preheated to 180°C for 20 minutes. Before serving, garnish the mushrooms with chopped parsley.

nakormi.com

Ingredients

• 1 onion;
• 7 large champignons;
• 1 tablespoon vegetable oil;
• 70 g boiled sausage;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon ;
• 100 g hard cheese.

Preparation

Lightly fry the chopped onion and mushroom stems in hot oil. Add the sausage, cut into small cubes, salt and pepper and sauté for a few more minutes.

Place the prepared filling on a plate, add mayonnaise and stir. Lightly salt the mushrooms and stuff them with the sausage mixture.

Bake mushrooms at 180°C for about 20 minutes. Then sprinkle them with grated cheese and cook for another 10 minutes.

Ingredients

• 20 medium champignons;
• salt - to taste;
• 1 onion;
• 1 tablespoon vegetable oil;
• ground black pepper - to taste;
• 2 eggs;
• 2 cloves of garlic;
• 2 tablespoons of mayonnaise;
• 150–200 g hard cheese;
• a few sprigs of dill and parsley.

Preparation

Place mushroom caps in boiling salted water for 5 minutes. Lightly fry the chopped onion in hot oil. Add diced mushroom stems, salt and pepper and sauté until golden brown.

Hard-boiled, cool, peel and grate on a medium grater. Add fried mushrooms and onions, chopped garlic, salt and pepper to them and stir.

Distribute the filling among the caps. Lubricate them with mayonnaise on top and sprinkle with grated cheese. Bake for 10–15 minutes at 200°C.

Before serving, garnish the mushrooms with chopped herbs.

iamcook.ru

Ingredients

• 1 onion;
• 1–2 tablespoons vegetable oil;
• 12 large champignons;
• 200 g crab sticks;
• salt - to taste;
• ground black pepper - to taste;
• 100 g low-fat cream;
• 50–100 g hard cheese.

Preparation

Fry the chopped onion a little in hot oil. Add finely chopped mushroom stems and sauté until golden brown.

Cut into small cubes crab sticks, add to the onions and mushrooms and fry for a minute. Add salt and pepper, pour in the cream and let it boil.

Stuff the mushrooms with the prepared mixture. Place a piece of cheese on top. Bake the mushrooms in an oven preheated to 180°C for about 20 minutes.

Dishes prepared from mushrooms are not only tasty and satisfying, but also nutritious and healthy. The combination of meat or cheese ingredients with mushroom bases turns out to be especially tasty and unusual, so champignons stuffed with this method are considered real delicacies.

Cooking such champignons is a simple process, and it also brings pleasure to an experienced housewife. There are many recipes for this dish, as well as options for how to fill and stuff such a mushroom. Before you start preparing delicious mushroom appetizer, you should pre-treat the champignons.

Before you start preparing stuffed champignons, the mushrooms should be processed. This is done so that the finished dish does not have a raw mushroom taste. Experienced chefs It is recommended to use the pickling method for such processing.

Initially prepare the ingredients:

• a piece of chili pepper;
• garlic clove;
• a tablespoon of lemon juice;
• 3 tablespoons of chopped herbs;
• 3 tablespoons of vegetable oil.

The process is carried out as follows:

1. Grind the herbs, garlic, pepper, mix with lemon juice and oil.
2. Mushroom caps are thoroughly treated with marinade and left to infuse for half an hour.
3. After the time has passed, the caps are ready for further processing and cooking.

You can also simply boil the mushrooms a little before stuffing them. Some housewives prefer to fry the mushrooms a little in a frying pan before stuffing. After a little heat treatment, the mushroom becomes juicy and soft and does not dry out during baking in the oven.

Champignons with cheese filling

Stuffed champignons with cheese are considered very tasty. Many housewives prepare this dish for the Sunday and holiday table, and try to treat it to relatives and friends, since these mushrooms stuffed with cheese are light, tasty and easily digestible.

They cook mushrooms with cheese in the oven: this way they come out fragrant and with minimum quantity fat

With cheese you should start by preparing the following products:

• half a kilogram of fresh champignons;
• 100 gr. Any hard cheese;
• onion head;
• a couple of tablespoons of vegetable oil;
• spoon of sour cream;
• spices and salt to taste.

A step-by-step recipe for how to cook stuffed champignons consists of the following steps:

1. Cut off the mushroom stems and clean the inner mold a little. The legs are chopped with a knife.
2. Fry finely chopped mushroom legs with onions in a frying pan for about 3 minutes, then mix with spices, salt and sour cream.
3. Mushroom caps are stuffed with prepared onion-mushroom mince and each is covered with grated cheese.
4. The prepared stuffed caps are placed on a baking sheet and placed in the oven for half an hour. After a quarter of an hour, take out the mushrooms, check their condition, and turn the pan over to ensure even baking.

This stuffed champignon will be especially tasty if you add a little fresh herbs to the minced meat. You can diversify the recipe: use mayonnaise or yogurt instead of sour cream.

Mushrooms with minced meat

Stuffed champignons with minced veal or beef and pork are considered no less tasty and satisfying. Experienced housewives This dish is prepared for the holidays, as it is served both cold and hot.

It’s not difficult to make such a stuffed mushroom, you just need to stock up on the ingredients in advance:

• assorted minced meat – 300 gr.;
• 12 pcs. champignons;
• garlic clove;
• onion head;
• herbs, salt, spices;
• a couple of spoons of grated hard cheese of any kind.

Stuffed champignon caps minced meat, are also prepared in the oven. Step by step recipe preparations:

1. The champignons are pre-cleaned, washed, and the wet mushrooms are dried with a paper towel.
2. The minced meat is fried in a separate frying pan and set aside to cool.
3. The onions are fried with garlic and seasonings, mixed with cooled minced meat.
4. Sprinkle a little seasoning or spices on the caps, fill each with filling and place in a preheated oven for a quarter of an hour.
5. Remove the baking sheet from the oven, sprinkle the mushrooms with grated cheese and return to the oven for a quarter of an hour. At the end of the allotted time, the dish is removed from the oven and allowed to cool in the same container in which it was prepared.

If the oven warms up to more than 200 degrees, the appetizer will cook faster. It is important to monitor the process and determine the readiness of the products in time by the characteristic smell. Otherwise, the mushrooms will shrink and, despite the taste, will look unaesthetic.

Mushrooms with minced vegetables

A low-calorie dish with low cholesterol content, which is also allowed during Lent, is champignons stuffed with vegetables. These stuffed champignons are prepared in the oven using the following ingredients:

• 8 large mushrooms;
• medium sized tomato;
• half an avocado;
• half a red bell pepper;
• garlic clove;
• sesame, cilantro.

Before preparing stuffed champignon mushrooms, cut off their stems and wash them well. cold water. Vegetables are washed, peeled, and prepared for subsequent cooking.

1. Tomato, avocado, Bell pepper cut into small cubes, mix, add salt to taste.
2. Season the vegetable mixture soy sauce and chopped garlic, after which they begin to stuff the mushroom caps with this mix.
3. The stuffed pieces are placed on a baking sheet and placed in the oven, preheated to 160 degrees.
4. The mushroom stuffed with vegetables should be baked for a quarter of an hour.
5. 5 minutes before readiness, remove the mushrooms from the oven, sprinkle with grated cheese and return to the oven.

Before serving, garnish with chopped cilantro and sprinkle with sesame seeds.

Vegetable stuffed champignons baked in the oven can be served as an independent dish, as cold snack or hot side dish. These mushrooms will be tasty the next day after cooking, and low calorie dish Suitable for any diet plan.

A recipe for oven-baked mushrooms stuffed with ham and vegetables is considered popular among modern housewives. This dish is considered hearty and nutritious, so it is preferred to be served as a separate hot dish.

There are many options for how to cook champignons stuffed with ham in the oven, but the most popular is classic recipe. To prepare such champignons stuffed with ham, stock up on the following ingredients in advance:

• half a kilogram of mushrooms;
• 300 gr. ham;
• 100 gr. hard cheese;
• carrots – 1 pc.;
• onion head;
• 2 cloves of garlic;
• seasonings, salt, spices, herbs.

Prepare the dish in the following way:

1. The stems of pre-selected and washed mushrooms are cut off, preparing the caps for stuffing.
2. The carrots are grated on a fine grater, the onions are chopped together with the mushroom stems. The mixture is fried in vegetable oil.
3. The ham is cut into small cubes, mixed with the vegetable mixture, and seasoned with garlic.
4. Minced meat is combined with spices, herbs, and seasonings.
5. The prepared caps are stuffed and the stuffed champignons are laid out in a frying pan.
6. The frying pan is sent to the oven and the appetizer is baked for a quarter of an hour. If desired, the dish can be sprinkled with grated cheese.

These champignon caps stuffed with ham are served hot. Any white sauces are suitable for this dish; you can serve them with ketchups. Before serving, hot champignons are sprinkled with chopped herbs.

Before filling the mushroom caps with minced meat, you should put a small piece of butter in each cap. This will help prevent the mushrooms from shrinking during cooking.

Options for preparing stuffed mushroom dishes quite a lot, each housewife chooses for herself the one that will be more to the taste of her family members and guests. In addition, some have their own signature recipes for preparing stuffed mushrooms with an unexpected but special taste.

Step-by-step recipes for preparing champignons stuffed in the oven: options for champignons stuffed in the oven with chicken, minced meat, sausage, cheese, shrimp, garlic

2018-05-09 Marina Danko

Grade
recipe

1125

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

1 gr.

Carbohydrates

10 gr.

69 kcal.

Option 1: Oven stuffed champignons - classic recipe

Don’t look for crumbs for this dish in the store; they are prepared extremely simply. Grind a few stale slices of loaf, but not breadcrumbs, with a manual meat grinder, removing the grate and knives from it. Sort by size, removing large and small, the “golden mean” is exactly what a classic dish needs.

Ingredients:

• caps of eight selected champignons;
• onion, salad variety;
• olive oil;
• a third of a glass of bread crumbs;
• greens - onions and parsley;
• soy concentrate;
• pepper and garlic.

Step-by-step recipe for cooking stuffed champignons in the oven

Having warmed up the oven quite strongly, in the meantime, separate the caps from the legs and wipe them with a damp, rough cloth. Grease the caps and the roasting pan with oil, place the mushrooms in it and leave in the oven for up to ten minutes.

Finely chop the garlic cloves and peeled onion. We don’t just cut the garlic, but finely chop it with a sharp knife. Add a spoonful of oil to the pan and sauté the onions and mushrooms, stirring slowly with a spatula. We chop the greens and add them to the sauté, followed by the chopped champignon legs.

Simmer for four minutes, then pepper and season with soy sauce. After heating for up to a minute, set aside to cool, then pour another spoonful of oil into the frying pan and add very finely crumbled bread. Let it brown slowly and not too thickly, and add it to the rest of the filling ingredients.

Leave the champignon caps to cool after the oven and fill them with filling. Don’t do this with force; you can simply add salt to the remaining filling and spread it onto the loaf slices. Return the stuffed caps to the oven for another ten minutes. When serving, the appetizer can be supplemented with mushroom sauce and cream.

Option 2: Quick recipe for champignons stuffed in the oven with garlic and cheese

The dish is often included in restaurant menus and served as a “specialty”. We won’t argue with professionals, we’ll just prepare it in our home kitchen.

Ingredients:

• onion, onion variety - one piece;
• up to half a kilogram of champignons;
• one hundred grams of Kostromskoy cheese;
• just a little pepper and salt;
• a large clove of young garlic;
• butter - one full spoon.

How to quickly cook champignons stuffed in the oven with cheese and garlic

From the purchased mushrooms, choose the largest and, of course, undamaged ones. Rinse them and wash them carefully with your hands, without sponges or brushes. Blot and let dry slightly, separate the caps and dry them additionally from the inside.

We open the onion into rings and then chop it even finer with a knife. Place in hot oil and leave over medium heat to brown until bright color. There is enough time to finely chop the mushroom stems, add them to the onion and saute until tender.

Place the mushrooms in a spacious bowl and grate the cheese onto them; it’s good if the shavings are relatively thin and short. Add salt and pepper to the filling, squeeze the garlic through a special press and add it to the total mass little by little, taking a sample.

From the entire range of spoons you have, choose the smallest one. Using it, carefully stuff the caps, temporarily placing them on a cutting board.

To make the caps bake more evenly, you will need foil. There is no need to cut it, tear off square sheets of such a size that you can, just slightly crumple them, wrap the caps tightly on the underside. The result should be rounded “boats” with an open top; the filling in the cap should protrude slightly above the foil.

Do not increase the baking temperature beyond 180 degrees; the cheese will melt faster, but the mushrooms risk burning. We keep them in the oven for up to half an hour, but check the readiness five to ten minutes earlier; perhaps the mushrooms will already be baked during this time.

Option 3: Baked champignons stuffed in the oven with chicken and cheese

The optimal part of the chicken for filling is a regular leg. Boil it in a small amount of water, along with the bone. If desired, you can also use the skin in the filling; it will be juicier and somewhat higher in calories.

Ingredients:

• canned peas, brain variety - one hundred grams;
• three hundred grams of boiled chicken;
• two onions;
• soy sauce and mayonnaise;
• 180 grams of “Kostroma” cheese;
• half a kilogram of champignons;
• spices, herbs and salt;
• vegetable oil and butter (high-fat).

How to cook

Carefully break off the champignon stems from the caps. Be sure to rinse the mushrooms, even if they look perfect and have been vacuum-sealed. Dry the legs and chop finely, and boil the caps for up to five minutes in brackish water, at a very moderate boil.

Chop the peeled onions even smaller, sauté them with the champignons in vegetable oil and cool well. Grind the chicken in a blender and transfer it to the sauteer, grate half the cheese there.

Add peas to the filling, season with spices, soy sauce and mayonnaise. Gently mix the products, trying not to damage the peas, and add salt to taste. Fill the boiled caps with the filling and place a pinch of cheese shavings on top.

Rub the frying pan with a slice of butter, then simply add the rest whole. Pour in a few tablespoons of water and arrange the filled caps. At average temperature bake, watching the blush of the cheese crust.

Option 4: Champignons stuffed in the oven with sausage and egg

The treat is not difficult to prepare, but not everyone and not always have quail eggs. Don't give up delicious snack, and the missing component, with a slight change in taste, will replace an ordinary chicken egg, scrambled with salt.

Ingredients:

• smoked sausage;
• six champignons, selected sizes;
• onion, white - one piece;
• a third of a glass of cream;
• a slice of processed cheese;
• parsley;
• eggs, quail - according to the number of mushrooms;
• salt, clarified butter and pepper.

Step by step recipe

Separate the stems from the mushroom caps. From kitchen tools, select a knife with a rounded nose and use it to carefully remove parts of the legs, if any remain. Season the caps with salt and pepper and let sit for up to half an hour.

Chop the peeled onion together with the parts of the mushrooms separated from the caps, fry heavily in oil over moderate heat. Pour the cream into the saute, add the cheese and mix thoroughly.

Dissolve the sausage into half-centimeter cubes and add to the pan along with the herbs. Immediately remove the filling from the heat, add salt and pepper and wait until it cools. Fill the voids in the caps tightly with the mixture.

There should be quite a lot of filling, divide it equally among all the mushrooms and place it on top, using a spoon to form a small depression in the center. Very carefully break the shell and separate the yolks. Place the caps in a fireproof form and pour the yolk into each with a spoon. At medium temperature, the champignons are baked for no longer than ten minutes.

Option 5: Lenten stuffed champignons in the oven

Having tasted this treat, it’s time to think: is it really lean? If you want to make the snack even more flavorful, use natural oil from roasted seeds.

Ingredients:

• half a sweet pepper;
• a third of a kilogram of champignons;
• small onion;
• two tablespoons each of oil and soy concentrate;
• pepper and salt “Extra”;
• lettuce and dill.

How to cook

Pepper and onion, of course, properly peeled and washed, dissolve into small cubes. Divide the mushrooms into pieces, chop the stems, and just rinse the large caps and set aside.

Under the frying pan, turn the heat to medium and immediately pour in the oil. Once sufficiently heated, sauté the onions until soft, add the chopped mushrooms and cook the vegetables to a rich color.

Saute the sweet peppers, and after a couple of minutes pour in soy sauce. Heat the same amount more, then pepper and add a little salt. After sufficient cooling, place the filling into caps and place them loosely on a baking sheet. Be sure to lightly coat it with oil.

At one hundred and ninety degrees, the dish will be ready in twenty minutes. Just in case, check a little earlier to make sure the mushrooms haven't started to burn. When serving, place the finished appetizer on lettuce leaves and sprinkle with dill.

Option 6: Delicious champignons stuffed with shrimps and garlic

The best shrimp is the Black Sea shrimp, but basically any shrimp will do, and you can even replace it with chopped crab roll. Take an unripe tomato, and olives can even be stuffed, of course, fish is best.

Ingredients:

• fresh champignons of especially large size - five pieces;
• medium-sized tomato;
• one hundred grams of shrimp;
• olive oil;
• herbs, garlic and green olives.

Step by step recipe

Boil the shrimp in salted water for no longer than a couple of minutes, cool and peel. In a small saucepan, heat the oil to a boil and pour in a spoonful of grated garlic. Separate the washed champignons into stems and caps.

Put the hats aside for now, chop the legs with a knife. In a bowl with chopped mushrooms, we also chop shrimp, herbs and tomatoes with olives. The size of the pieces is completely at your discretion, just imagine how the products will look in the finished dish. Season the filling with spices, stir and salt well.

Moisten the frying pan with clean oil, and pour the garlic into the caps from a spoon. Next, fill them with filling and bake for twenty minutes.

Option 7: Champignons stuffed with minced meat in the oven

Absolutely any minced meat, but dense and without excess moisture. It is best to grind the crackers from stale slices of loaf and sift through a colander, removing large crumbs.

Ingredients:

• up to a kilogram of large champignons;
• cheese, curd - 200 grams and half the amount of hard cheese;
• 400 grams of minced pork;
• two tablespoons of vegetable oil and one of butter;
• onion feathers;
• garlic;
• a glass of breadcrumbs;
• pepper, dry herbs and salt.

How to cook

Finely grate a slice of hard cheese, dry the crackers and even lightly fry them in a dry frying pan. Divide the champignons into parts, remove the legs for other dishes, and grease the washed and dried caps with very softened or even melted butter and place them on a baking sheet.

Fry the salted and pepper-seasoned minced meat in low oil. Immediately, as soon as its color turns white, add chopped green onions and grated garlic. After stirring, add the curd cheese and fried breadcrumbs, and lastly add about two-thirds of the grated cheese.

Having sufficiently judged the filling, put it in the caps, sprinkle with cheese and bake for a quarter of an hour at two hundred degrees.

Option 8: Oven stuffed champignons with cheese and bacon

If the hassle of even the simplest filling seems tedious to you, write down the following recipe, it is prepared in a matter of minutes.

Ingredients:

• cheese, “Kostromskoy”;
• champignons in any quantity, according to the size of the roasting pan;
• salt and vegetable oil;
• smoked bacon.

Step by step recipe

Separate the stems from the washed mushrooms with a knife and finely chop them. Pour no more than a tablespoon of oil into the frying pan and sauté the mushrooms over low heat, while you finely chop the bacon and add to the champignons as soon as they begin to noticeably fry. Warm together briefly and add salt.

Grate the cheese and place the cooled filling into the caps. Wrap each mushroom in a slice of bacon, sprinkle with cheese and place on the broiler. Bake in a very hot oven.