Recipe for stuffed champignon caps. Stuffed and oven-baked champignons: the best recipes

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, 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, should be carried out pre-treatment champignons.

Before you start cooking stuffed champignons mushrooms should be processed. They do this for the purpose of ready dish It didn’t give off a raw mushroom taste. Experienced chefs recommend using the marinating method for this type of processing.

Initially prepare the ingredients:

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

The process is carried out as follows:

Grind the herbs, garlic, pepper, mix with lemon juice and oil.
Mushroom caps are thoroughly treated with marinade and left to infuse for half an hour.
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 Sunday and festive table, they try to treat their relatives and friends to them, since these mushrooms stuffed with cheese are light, tasty and easy to digest.

Mushrooms are cooked with cheese in the oven: this way they come out flavorful and with a minimum amount of 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:

Cut off mushroom stems and clean the inner mold a little. The legs are chopped with a knife.
Fry finely chopped mushroom legs with onions in a frying pan for about 3 minutes, then mix with spices, salt and sour cream.
Mushroom caps are stuffed with prepared onion-mushroom mince and each is covered with grated cheese.
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;
clove of garlic;
onion head;
herbs, salt, spices;
a couple of spoons of grated hard cheese of any kind.

Champignon caps stuffed with minced meat are also cooked in the oven. Step by step recipe preparations:

The champignons are pre-cleaned, washed, and the wet mushrooms are dried with a paper towel.
The minced meat is fried in a separate frying pan and set aside to cool.
The onions are fried with garlic and seasonings, mixed with cooled minced meat.
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.
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 fasting, 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;
clove of garlic;
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.

Tomato, avocado, sweet pepper cut into small cubes, mix, add salt to taste.
Season the vegetable mixture soy sauce and chopped garlic, after which they begin to stuff the mushroom caps with this mix.
The stuffed pieces are placed on a baking sheet and placed in the oven, preheated to 160 degrees.
The mushroom stuffed with vegetables should be baked for a quarter of an hour.
5 minutes before they are ready, 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 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:

The stems of pre-selected and washed mushrooms are cut off, preparing the caps for stuffing.
The carrots are grated on a fine grater, the onions are chopped together with the mushroom stems. The mixture is fried in vegetable oil.
Cut the ham into small cubes, mix with vegetable mixture, season with garlic.
Minced meat is combined with spices, herbs, and seasonings.
The prepared caps are stuffed and the stuffed champignons are laid out in a frying pan.
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 you fill out mushroom caps minced meat, you should put in each a small piece butter. This will help prevent the mushrooms from shrinking during cooking.

There are many options for preparing stuffed mushroom dishes; each housewife chooses the one that will be more to the taste of her family members and guests. In addition, some have their own signature recipes preparations stuffed mushrooms with an unexpected but special taste.

Getting ready for the next feast or family dinner, housewives are worriedly thinking about how to pleasantly surprise their loved ones and guests - bake meat in the oven, cut original salad or experiment with such a popular delicacy as mushrooms cooked under the cap.

Recently, more and more connoisseurs home cooking They opt for mushroom dishes - soups, baked goods, side dishes - which include the beloved chanterelles, hang mushrooms, pig mushrooms or honey mushrooms. However, it is the champignon specimens that most often become the key ingredient in many culinary masterpieces.

It should be noted that a wide variety of products are used as fillings for such dishes. That is why experienced chefs do not think for a second about what they can stuff the caps of champignon mushrooms with. Despite this, the most common “fillers” are still cheese “mixes,” meat and vegetable.

Among those recipes that literally top the list possible ways When preparing mushrooms, experts highlight those that necessarily include the procedure for baking these dishes in the oven. It should be noted that it is the champignon caps, baked in the oven with a filling such as cheese, that most often crown the festive table.

By the way, you can start experiments with the most simple recipe, the execution technology of which is as follows:

Half a kilogram of mushrooms should be thoroughly washed and dried with a paper napkin.

Then you need to carefully break off the legs of the champignons and clean out some of the pulp from their caps.

After this, you need to cut these elements into small pieces and place in a frying pan to fry along with the chopped onion.

To give a dish of baked champignon mushroom caps a more refined note, grate 4 cloves of garlic and 200 g of cheese, the mixture of which will become the main filling. By the way, this consistency must be mixed with previously fried ingredients and thoroughly salted.

Only after this can the resulting mass be placed into caps, which should immediately be put into the oven for half an hour at a temperature of 180º C.

Experienced chefs say that you can also use garlic mixtures, mixes of pickled cucumbers or bell peppers as fillings.

In addition, you should remember that champignon caps stuffed in this way are best served hot.

As mentioned earlier, there are many ways to cook champignon mushrooms. One more interesting recipe housewives call the one that includes potato filling(you will need 2 pieces), Parmesan cheese (50 g) and sour cream (about 50 ml).

To create this delicacy, you will need 10 pieces of champignons, pre-washed, peeled and dried.
The next stage involves baking their caps in the oven (for 7 minutes at 180º C), each of which must be pre-salted and coated with 1 tablespoon of sour cream.
Also, don't forget to fill the mushrooms with fried onion pieces and mushroom stems, browned and chopped cubes.
Since it has already become clear what in this case To fill the champignon caps, you must also finely chop the potatoes for stuffing, which then also need to be thoroughly fried. The mixture can be seasoned if desired. ground pepper or simply add salt and then place it on the mushroom caps, already stuffed with the onion-mushroom mixture.
At the very end, parmesan is grated, which is sprinkled on the almost ready-made filled dish. After this, it goes into the oven for another 15 minutes.

Before treating guests to such a delicacy, you should decorate culinary masterpiece finely chopped tomato and herbs - for example, parsley.

Salad of hard cheese and champignon caps

Most masters know that preparing a salad from hard cheese and champignon caps is quite easy. First of all, you need to prepare - wash and peel - 600 g of mushrooms, and then cut them into thin slices. After this, the key ingredient should be sent to the frying pan so that the pieces acquire a golden hue. To create this dish you will also need two small onions, chopped and fried. However, to complete the salad, you will need to grate 250 g of cheese, and hard-boil 5 eggs and chop thoroughly. In conclusion, you just need to mix the previously prepared ingredients, salt or pepper them, and add 500 ml of mayonnaise. To add freshness to the dish, you can sprinkle the delicacy with a small amount of green onions on top. By the way, true gourmets It is recommended to try this delicacy in combination with a glass of good white wine.

Julienne with sour cream and cheese in champignon caps

Those who like all kinds of mushroom products, they prefer to cook julienne with sour cream and cheese in champignon caps.

For this, 500-600 g of mushrooms, chopped small cubes, fried in melted butter(20 g).
In addition, flour (2 tablespoons) is prepared separately in a frying pan, and then mixed with 60-70 ml of sour cream and carefully brought to a boil. After this, add 10 ml of lemon juice to this mixture and large number salt to taste.
At the very end, 200 g of cheese is grated, after which the already prepared mushrooms are laid out on a baking sheet, sprinkled with it and poured with sour cream and cream sauce.
The dish is baked at 180º C until fully cooked.

Delicious julienne in champignon caps with chicken

Delicious julienne in champignon caps can also be made with chicken: the recipe is practically no different from the previous one, but requires the use of 500 g of fillet, which must be boiled and thoroughly chopped. After this, two medium-sized onions are chopped, 300 g of mushrooms are chopped, and the whole mixture is then fried over low heat for 15 minutes until the liquid has evaporated. To this consistency, you must remember to add fillet, after which the prepared dish should be peppered or salted and be sure to remove from the heat.

As you might have guessed, champignon caps baked with onions and cheese are somewhat inferior to the original julienne recipe. Therefore, all that remains is to fry the flour in a frying pan, mix it with 350 g of cream or 300 g of sour cream. Previously cooked meat and champignons are then added to this sauce. As in the previous recipe, 200 g of cheese is grated, after which it is sprinkled on the dish before the hostess puts it in the oven for 15-20 minutes at a temperature of 180º C.

What else can you stuff champignon caps with?

As already mentioned, depending on the taste preferences of the cook, this could be the filler for champignon mushroom caps.

For example, to prepare a dish filled with meat - that is, chicken, beef or pork - minced meat (you will need no more than 150 g), you need:

Wash, peel and separate the tops of 10 large mushrooms;
the prepared caps should be thoroughly salted and the legs finely chopped;
after this you need to chop half the onion and temporarily set it aside;
After heating the frying pan, over medium heat, fry the tops of the mushrooms in butter on each side for 1 minute;
then, to get delicious champignon caps stuffed with chicken or minced pork, you should place them on a baking sheet and then put them in the oven;
before this you need to fry the chopped onions and mushroom stems, and then let them cool a little;
Only after this can you safely combine the minced meat, onion-mushroom mixture, pre-crushed one egg and greens. To add more spiciness, you can season the consistency with ground black pepper and salt;
Finally, you should fill the caps with the resulting mass, and then bake them for 20-25 minutes in an oven preheated to 180º C.

To correctly follow the cooking procedure, pay attention once again to the photo with the recipe for baked champignon caps stuffed with meat. Take note of what to serve this dish Can be served both hot and cold.

A dish of champignon caps stuffed with chicken and cheese

In addition to the fact that minced meat is often used to stuff mushrooms, many housewives like to experiment with tender chicken fillet. This type of meat is considered dietary and tender in its characteristics. Besides, this recipe involves preparing a marinating sauce, which makes champignon caps stuffed not only with chicken, but also with cheese, more aromatic and juicy.

200 g of champignons must be washed, dried and peeled, not forgetting to separate the legs from them.
The remaining caps should be marinated: for this, 30 ml of vegetable oil, 20 ml of lemon juice, a little pepper and salt are mixed in an ordinary bowl. After this, the tops of the mushrooms are dipped into this liquid and kept for half an hour.
Before the 30 minutes are up, prepare the filling for the champignon caps, stuffed with tender meat chicken: chopped and fried onion, mushroom legs and fillet cubes (100 g).
After this, one tomato is cut into rings and placed on the bottom of a refractory mold. The marinade that remains after soaking the caps is also poured into a container.
Then the tops of the mushrooms are placed on top of the tomatoes and stuffed with the already prepared mixture of chicken, onions and legs. Don't forget to put 15 g of butter on the bottom of the baking dish.
Before putting into the oven, the dish is sprinkled with grated cheese (30 g), after which it is baked for half an hour at a temperature of 180º C.
After the specified period of time, the champignon caps stuffed with chicken and cheese can be considered ready.

How to stuff champignon caps: appetizer with crab sticks

To prepare the mushroom filling, not only standard ingredients are used: there are recipes that suggest that grated crab sticks or cooked rice will be placed inside the mushrooms.

In combination with seafood, such delicacies become very tender and tasty, moreover, they are covered appetizing crust. Culinary experts say that crab meat adds exquisite notes to the food, and the cooking procedure does not take too much time.

This recipe for champignon caps baked in the oven and stuffed with crab sticks requires the use of 20 large mushrooms.
The key ingredient must be washed and cleaned, and then its legs are cut off, and the tops are carefully scraped out with a small spoon.
After this, two chopped onions are sauteed in a frying pan, which should then be cooled.
120 g are mixed in a pre-prepared container grated cheese, approximately 250 g crab sticks, 30 g breadcrumbs and spices to taste - for example, salt and thyme.
The resulting mass is stuffed into champignon caps and placed in the oven, preheated to 200º C, for 20 minutes.

How else can you prepare champignon caps?

One of the most original recipes experienced chefs consider one in which mushrooms are stuffed with boiled rice. Chefs say that this dish turns out to be very satisfying, but at the same time healthy and not too fatty. Moreover, some people prefer to cook this delicacy in the oven, while others cook it on the grill.

First of all, 50 g of rice are boiled in slightly salted water, and 600 g of champignons are washed and peeled, their legs are carefully removed.
This recipe for cooking champignon caps in the oven necessarily includes carefully cleaning the tops of the mushrooms, cutting one onion and stems into small cubes.
After this, the onion and the same legs are fried in a frying pan until golden brown in vegetable oil.
To finish preparing the filling, you should add already boiled rice and spices - salt or pepper - to the above ingredients.
Now you can preheat the oven to 200º C, stuff the mushrooms with the prepared mixture, and then place them on a baking sheet and bake for 20 minutes.

Each housewife has her own recipes for preparing delicious champignon caps: they can include both delicacies - meat and seafood - and lighter fillings.

Champignon caps stuffed with Parma ham

There is probably not a person who does not like mushrooms in combination with juicy pork, tender chicken or spicy beef. However, diversity culinary technicians and ways of creating certain dishes invites chefs to experiment with Parma ham(you will need no more than 50-60 g).

First you need to wash and peel 500-600 g of mushrooms, not forgetting to remove the stems. Immediately after this, the tops can be transferred to a fireproof form.
The next stage is cutting one onion and the remaining legs, which are then fried in a frying pan until golden brown.
Among all the recipes for preparing champignon caps, this one involves using 20% cream (no more than 100 g), Dorblu cheese (you will also need about 100 g) and sea salt.
The cream is poured into a frying pan with the onions and legs and brought to a boil so that they evaporate a little. The resulting consistency is salted, peppered and be sure to cool.
Then the prepared mass is placed in caps, and a small piece is placed on top blue cheese. Moreover, each serving is topped with a thin slice of Parma ham.
The final stage is baking champignon mushroom caps stuffed with cheese and meat at a temperature of 200º C for 15 minutes.

Champignon caps stuffed with vegetables and minced meat

One more hearty recipe culinary experts call it one in which, along with the key ingredients - mushrooms (you will need 15 large pieces) - a mix of vegetables and minced meat(no more than 250 g).

As before, the champignons are washed, cleaned, their stems are removed, and small indentations for the filling are carefully made in the caps.
Next, one small onion and carrot are cut into cubes, and half a red bell pepper is seeded and also finely chopped.
This recipe for champignon caps stuffed with cheese, vegetables and meat includes the procedure of frying the ingredients already listed in the previous paragraph in a frying pan, which are then mixed with the minced meat, salted and stewed over medium heat for no more than 10 minutes.
The tops of the mushrooms stuffed with the mass are sprinkled with 30 g of grated cheese and then baked for 15-20 minutes in the oven at a temperature of 190º C.

Champignon caps stuffed with egg and onion mixture

Culinary experts consider another appetizing hot appetizer to be one that contains an egg-onion mixture. This recipe for stuffed champignon caps baked with bell peppers in the oven is as follows:

Traditionally, the stems of 500 g of mushrooms are separated, and their tops are carefully cleaned with a teaspoon, where the filling will be placed.
To prepare the mixture itself, you need to boil 2 eggs, peel one small onion and one bell pepper, and then cut the vegetables into cubes.
The next step is to fry the onions and peppers over medium heat until they acquire a golden hue.
In addition, the champignon caps, cooked with cheese (you will need 50 g) and eggs, which are also grated on a fine grater, should be filled to the top with a filling of peppers, onions and the already mentioned ingredients.
The baking procedure takes place in two stages: in the first, the mushrooms are simmered in the oven for 15 minutes at a temperature of 140º C, and then they are again sent to the oven for 2 minutes, after they are sprinkled with a small amount of the remaining cheese.

Champignon caps with bell pepper and garlic

Culinary experts consider the most dietary mushroom dish to be the one in which the main filling is bell pepper (1 piece) and garlic (2 cloves) with onions (1 piece). These stuffed champignon caps, baked in the oven, are most often served as a side dish for fish or meat delicacies.

To begin with, 12 pieces of large mushrooms are washed and their stems are carefully removed. The remaining caps are set aside for stuffing.
Bell peppers are seeded and chopped into cubes. The onion is also chopped in small pieces, and the garlic crumbles finely.
To make the filling, you need to heat a frying pan and fry the already chopped ingredients in it. Moreover, you must not forget to pepper and salt them, and add 20 g of green onions on top.
These champignon caps, baked with vegetables in the oven, are cooked for no more than 20 minutes at a temperature of 200º C and must be served hot.
Culinary experts say that such a dish can be safely decorated with basil or parsley on top, and any infusions can be served as drinks.

Depending on what ingredients the housewife has on hand, she can experiment with varieties of filling for baked mushroom dishes. And now, guided by all the recommendations listed, you can easily understand exactly how to prepare delicious champignon caps.

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Stuffed mushrooms rightfully occupy the leading place among hot appetizers. They combine in an original way with both alcoholic drinks, and with fresh juices. Small hemispheres filled exquisite products, look great on the holiday table. Main feature This dish is about speed and ease of preparation. In addition, the hostess will be able to successfully use all her culinary potential and rich imagination.

Basic processes

It is important to consider that all recipes for stuffed mushrooms in the oven (photos below) have three main processes:

As for filling champignons, there is scope for experimentation in a variety of directions. This could be: meat or vegetables, seafood or cereals, as well as cheese combined with herbs. At the same time, the first and last stage are always performed according to the standard scheme, namely:

All this needs to be done first and only then start preparing the filling. However, some processes can be executed in parallel.

You can remove the leg not only with a knife or a special semicircle, but also with a regular teaspoon. The funnel should be cut as deep as possible.

With ham

This recipe for stuffed mushrooms is perfect for smoked pork connoisseurs. However, when purchasing ham you should special attention pay attention to her appearance:

Having decided on the leading ingredient of the filling, you can begin grinding additional components:

champignon legs;
ham (thin strips);
onions (diced);
bell pepper;
hard cheese;
, as well as cilantro.

The entire contents of the minced meat must be chopped very finely. Then the mass will become homogeneous and will fit evenly into the caps.

First you need to fry the onion until golden brown, and then add the rest of the ingredients. To get a great aroma during frying, you should sprinkle the food with vegetable seasoning or basil, and don’t forget to salt the mixture. In total, heat treatment will take no more than 10 minutes.

When the filling is ready, you can start “packing” the caps. Use a teaspoon to add minced meat in small portions. You need to do this until you get a slide. Place the filled hemispheres on a baking pan. The distance between them is several centimeters. Sprinkling cheese on top, the stuffed mushrooms go into the oven. They are baked for about 15-20 minutes until a caramel-colored crust forms.
At the end, the finished dish is decorated with herbs.

With chicken fillet

More successfully, of course, turkey fits in here. Since many people don’t really like it, and others find it difficult to buy this bird, you can use chicken fillet. There is no point in repeating the basic processes again. It is better to concentrate on preparing the champignon filling. The preparation procedure includes the following steps:

This appetizer is served only hot. Therefore, it is important for the housewife to carefully plan and calculate everything. Perfect meat dishes, as well as baked vegetables come with arugula. The contrasting taste of greenery gives the dish light but unforgettable notes of bitterness.

Cheese extravaganza

Without fermented milk products it's hard to imagine many popular dishes. Moreover, millions of chefs prepare mushrooms stuffed in the oven with cheese. Certainly, elite restaurants use expensive varieties dairy products. However, to serve at the family table hot snack from regular products. To do this you need to take:

All ingredients must be finely chopped: some on a grater, others by hand. Next, the filling is prepared in the following sequence:

the mushroom mass is mixed with squeezed garlic;
fry over medium heat for up to 7 minutes;
chopped parsley is added at the end;
pour the mixture from the frying pan onto a plate;
covered with grated cheese (several types);
mixed so that a viscous homogeneous mass is obtained.

Now everything is ready to stuff the caps. It is desirable that they are in good condition and do not fall apart. You also need to pay attention to the edges, which should not be corrugated.

Need to buy cheese good quality. The coloring should be even, without contrasting spots. Air capsules have beautiful outlines. The surface is not covered with mucus.

Other Ingredients

All other recipes boil down to what the housewife can find in her refrigerator. That's why many people prefer stuffed mushrooms (champignons) in the oven to pamper their family. So, to prepare the filling you can use the following products:

You can fill the mushrooms using a pastry bag. The star-shaped attachment will give the potato mixture a chic shape.

Moreover, stuffed mushrooms are made with seafood. Crab or shrimp meat should be thinly sliced and simmered in a frying pan along with breadcrumbs.
Thyme can enhance delicate taste these seafood. Such original dishes will certainly decorate the festive table and arouse the admiration of guests.

Video recipe for mushrooms stuffed with minced meat

Unlike forest mushrooms, champignons although budget, but very delicious mushrooms, you can cook dishes from which you can 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, which increases 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 golden brown 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 well as for cooking, it will go perfectly with our dish. minced pork. 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 stuffed champignons in it. Sprinkle generously with grated cheese on top. You can't spoil the mushrooms with cheese.

Place the pan in a preheated oven. Stuffed champignons with minced meat and cheese will be ready in 25-30 minutes.

You can serve them beautifully on flat dish, decorated with lettuce leaves. Bon appetit. I also highly recommend preparing it.

Stuffed champignons with minced meat. Photo

Mushrooms stuffed in the oven turn out very aromatic and tasty. They can be safely prepared for the holiday table as the 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 should be prepared aromatic filling. To do this, you need to defrost the chicken breasts (if they were subjected to low temperature treatment), and then release sirloin from skin and seeds. Next meat product requires grinding 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. Serve mushroom dish to the table, preferably hot, along with some side dish, bread and herbs. Bon appetit!

Cooking zucchini stuffed with mushrooms in the oven

If you think that stuffed mushrooms turn out to be too small and may not be enough for all guests, we recommend not filling them with meat and other ingredients, but using them to prepare other, more voluminous and hearty dishes. For example, quite a large number of housewives make 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, bakes 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 it well. fresh champignons 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. Serve ready lunch for the holiday table, preferably 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.