Stuffed champignons in the oven with cheese, recipe with photo

Stuffed champignon mushrooms in the oven with cheese, 2 recipes

Greenhouse champignons are easy to produce and very tasty mushrooms; they can be found in a hypermarket or on the market at any time of the year. Now I propose to prepare from them the most delicious appetizer for the festive table - stuffed champignons in the oven with cheese. The dish turns out to be very tender and tasty, it will fit perfectly into the New Year's menu, and will also go well with mashed potatoes as a second course. You can stuff champignons with minced meat, chicken, or eggs. Mushrooms with cheese and onions are very tasty. Fragrant herbs give the appetizer a special taste, but you should not overdo it so as not to overwhelm the subtle mushroom taste.

Almost all chefs say that hand-grown mushrooms can be eaten raw, but they must be completely fresh and untainted. However, most health professionals prefer to subject them to a little heat treatment to get rid of germs and toxins. Stuffed champignons are prepared in the oven, but you can bake them raw or first fry them in a frying pan. Freshly baked champignons are the densest and the caps hold their shape perfectly. Previously fried mushrooms come out softer and more delicate in taste. I offer both recipes with step-by-step photos. I divided all the products into 2 parts.

Ingredients:

Large champignon mushrooms - ½ kg;
Onion - 100 g;
Hard cheese - 100 g;
Sour cream - 2-3 tbsp;
Italian (or Provençal) herbs - 1 tsp;
Garlic - 2 cloves;
Unflavored vegetable oil - for greasing the mold;
Parsley - a few sprigs;
Salt - to taste;
Ground dark pepper (fresh) - to taste.

Champignons stuffed in the oven, the most common recipe

1. Wash the champignons well, trim the stems a little. Dry it, then carefully break it off with your hands and take out the legs.

2. Grease a baking dish with a thin layer of vegetable oil and place the champignon caps in it.

3. Cut the legs with a knife as finely as possible.

4. Peel the onion and chop it very finely. Place in a bowl with the mushrooms.

5. Grate the cheese on a small grater.

6. Add salt, spices, finely chopped parsley, sour cream and garlic squeezed through a garlic press.

7. Mix the filling.

8. Stuff the caps with mushrooms, onions, cheese and garlic. The inside will settle a little, but will not spill, so lay it out in a small mound.

9. The entire interior will most likely not fit into the hats. But it will make very tasty snack sandwiches. Spread the rest on bread, loaf or buns. Place the stuffed caps and bread with the inside into a preheated oven at 200 degrees. Bake the champignons with the inside for 25 minutes, the onions should be perfectly baked. Bake the sandwiches for 15 minutes.

10. Stuffed champignon mushrooms in the oven are ready!

The champignons turn out to be elastic and keep their shape perfectly. The inside is very tasty, warm, juicy. It is better to serve the dish hot, with melted cheese. And it will also be delicious when cooled.

Recipe for stuffed champignons in the oven with cheese, previously fried in a pan

1. Place the prepared mushroom caps in a heated frying pan with a small amount of vegetable oil.

2. Fry on both sides until golden brown. We do not add salt so that the mushrooms do not release all their juice ahead of time.

3. Transfer the mushrooms to a baking dish, greased with a thin layer of vegetable oil.

4. After frying the mushrooms, do not wash the pan; the oil will become saturated with the mushroom smell. Place finely chopped onion in it and lightly fry.

5. Add finely chopped champignon legs and fry for 3-5 minutes over medium heat, stirring occasionally.

6. Transfer the mushrooms and onions to a bowl.

7. Grate the cheese on a small grater.

8. Add Provençal herbs, salt, finely chopped herbs and squeezed garlic. Season the filling with sour cream.

9. Mix everything.

10. Place the filling in the caps. Place in an oven preheated to 200 degrees for 15 minutes.

Home cooking

Recipes by Inna Zhugastrova

Stuffed champignon caps baked in the oven with cheese

Once you cook champignons according to this recipe, there will be no end to the demand to repeat it. Such mushrooms fly off the table instantly. This dish is easy to prepare, the taste is delicious, and the appearance is beautiful and elegant, just right for a formal table. If you exclude cheese from the recipe or use tofu cheese, then this festive dish is suitable for a vegan menu. The most famous is a similar recipe with minced meat inside, here is a link to champignons stuffed with meat, and here is my favorite, baked caps of large champignons stuffed with creamy inside.

Compound:

Large champignons - 6 pieces
Onion - 1 small piece
Vegetable oil without aroma - 2 tablespoons
Butter - 1 teaspoon (optional)
Sour cream - 1 tablespoon
Hard cheese - about 100 g
Salt, ground dark pepper - to taste

How to prepare a hot appetizer - champignon caps stuffed with onions, baked in the oven for a gala table

Wash the champignons very well, carefully remove the stems without damaging the caps. To do this, grasp the leg tightly, swing it slightly and twist it.

Cooked mushroom caps

Peel the onion and chop finely.

Cooked onions

Finely chop the champignon legs.

Cooked mushroom legs

Fry the onion in hot vegetable oil until golden brown (about 10 minutes) until cooked. Add the chopped mushroom stems to the onion and fry, stirring, over medium heat for about 5 minutes. At the end, add a small piece of butter as a natural flavor enhancer, salt and pepper. I have truffle salt, I’ll add a pinch, it will make the mushroom smell unforgettably fabulous. The insides for stuffing the champignon caps are ready.

Interior for stuffing champignon caps

Stuff the mushroom caps with this consistency.

Mushrooms stuffed in the oven

Place on a dry frying pan or baking sheet. It is not enough to grease any mushroom with sour cream. Grate the cheese on a medium grater.

Spread with sour cream

Create a cheese cap with any stuffed champignon.

Stuffed mushroom caps with cheese

Bake the stuffed champignon caps for 10-15 minutes in an oven preheated to 180 degrees.

Stuffed champignons

During this period of time, the mushrooms will decrease in volume and settle slightly, and the cheese will completely melt. Juicy and tender champignons stuffed with onions and cheese will perfectly complement any meat dish and are suitable as an appetizer for a formal table or buffet. The cut of the mushroom is visible in the photo.

Champignon caps stuffed with onions in the oven

Serve the stuffed champignon caps warm until they lose their unique scent. Bon appetit!

Stuffed champignons in the oven with cheese - a perfect appetizer for a festive table

Roast mushroom appetizers will decorate any festive table. Fragrant and satisfying stuffed champignons with cheese, baked in the oven, are easy to prepare using this traditional recipe. A little skill and ordinary ingredients and an appetizing dish is ready. And the abundance of possible insides guarantees that they will turn out with a new taste every time.

Ingredients

A more popular option is champignons stuffed with cheese. To make them you will need:

15 pieces of large champignons;
250 g of hard cheese or cheese consistency;
mix of fresh herbs (parsley, basil, dill);
2 cloves of garlic;
at least some vegetable oil for frying;
salt, ground pepper and other spices to taste.

Large snow-white specimens are suitable for baking, without damage, darkened areas, or wormholes on the legs. Sluggish ones should not be taken. The freshest mushrooms are always elastic, with a pleasant smell, these are exactly what you need.

It turns out very tasty if you cook the royal champignons with the inside. They are light brown in color, have the most pronounced smell, similar to the smell of wild mushrooms, but they are more expensive. But for the sake of the holiday, you can pamper yourself.

Champignons are not only a tasty, but also a very necessary product. They are rich in protein, include all essential amino acids, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) , especially group B, and minerals. With all this, mushrooms are a low-calorie food, because they actually do not contain fat.

Manufacturing process

Wipe the champignons with a napkin or rinse them, but do not keep them in water for a long time, dry them. Using a small spoon or knife, remove the stems and create small indentations in the caps to accommodate the inside.
Finely chop the mushroom stems and particles of pulp with a knife, mix with garlic passed through a garlic press.
Peel the onion and cut into small cubes.
Pour vegetable oil into the frying pan, lightly brown the onion, then add the mushrooms and garlic, fry for 5-8 minutes.
Finely chop the greens, grate the hard cheese on a large grater.
Mix the fried mushroom mixture with half the cheese and herbs. Season the filling with salt and pepper to your taste, and add dry spices if desired.
Grease a baking sheet or baking dish with vegetable oil using a brush or cover with parchment. Arrange the champignon caps and fill them with the insides.
You can put a little mayonnaise on top and sprinkle with cheese.
Preheat the oven and bake the stuffed mushrooms for about 20 minutes at 180 degrees. During this time, the champignons will acquire a brown color, and the cheese will completely melt.

I like it better when the mushrooms have a golden crust, so after stuffing, I sprinkle the caps on top with a small amount of grated cheese and then bake them in the oven. This appetizer is served immediately hot. I make a “pillow” of lettuce leaves on a small plate, and arrange delicious caps on it perfectly.

8 interior options to choose from

You can simply adjust the recipe for stuffed champignons at your own discretion by preparing a different filling. You can use any vegetables, meat and even seafood for it. Selected ingredients are consumed in pure form or combined with fried chopped champignon legs.

The cheese inside is one of my favorites. You can take only one type of cheese or a mixture, for example, a mix of hard cheese (Russian, Dutch) with feta cheese, Adyghe cheese, cottage cheese. The presence of a small amount of brie or blue cheese will give a special flavor.
Potatoes are the most economical, but not the least tasty interior. To prepare it, after boiling and cooling, it is crushed in a blender, combined with a small amount of cheese and fried onions. It is better to use a pastry bag to fill the mushroom caps.
Boiled eggs will make the taste more tender. They are combined with fried onions or bell peppers. To prevent the inside from falling apart, add a small amount of sour cream or mayonnaise.
Rice. If you use this component to stuff mushrooms, they will turn out to be the least fatty. Vegetable eaters will appreciate this option. And so that the taste is not bland, add onions and carrots, stewed in a frying pan.
Pickled vegetables. A small amount of them will refresh the stuffing mixture. Canned or pickled cucumbers, black olives, capers – the choice is enormous. The main thing is not to forget that these components are quite salty to taste.
Meat entrails. This option is suitable for lovers of the most satisfying dishes. Bacon, chopped boiled or smoked sausage, and ham are used as ingredients. Boiled chicken (breast, legs) or turkey meat is excellent mixed with mushrooms. You can fill the caps with previously fried minced meat.
Seafood. The most unique recipe calls for boiled or fried shrimp. The most accessible ingredient is crab sticks.
Fruits. They act only as a small addition to the interior. Most often these are canned pineapples or peaches.

The champignon caps are impeccable in their shape in order to retain any filling. Stuffed mushrooms are prepared quickly and go well with meat, vegetables and cheese. Guests will appreciate the fragrant roast appetizers made from baked champignons with various entrails.