One of the most interesting ways to cook champignons is to stuff the caps. Stuffed hats are a very tasty, uncomplicated and interesting appetizer, which can be called a QUICK SNACK. In this article we will tell you several ways to prepare this dish. Well, is it time to move from words to the kitchen table and stove? As Ostap Bender said, “The ice has broken, gentlemen of the jury, the ice has broken.”
The main thing is not to wash the mushrooms, just wipe them with a napkin, because during the washing process they absorb excess moisture.
Whole champignon caps stuffed with cheese
Brief recipe:
Fry the champignon legs with onions, mix with cheese and sour cream, stuff the caps, and bake.
Ingredients:
Royal champignons (large) – 10 pcs. Onion - 1 pc. Sour cream – 400 gr. Sour cream - 300 gr. Vegetable oil – 2-3 tbsp. Greens Salt Pepper
Full recipe:
Carefully unscrew the legs so as not to damage them.
Cut the legs into small cubes. Cut the onion into cubes. Three cheeses on a coarse grater, finely chop the greens.
Heat the oil in a frying pan and fry the chopped legs over medium heat for about 8-10 minutes, then add the onion and fry until transparent.
Add sour cream to the pan, simmer for two minutes, remove from heat and add cheese. That's it, the filling is ready.
Line a baking sheet with foil or parchment paper and grease the foil with oil. stuff the caps with minced meat and place them in the mold.
Bake at 170°C for 30 minutes.
Cooking in the microwave
If for some reason you cannot use the oven, you can cook stuffed champignons in the microwave. We will prepare the filling with chicken and cheese.
- 10 large champignons;
- 200 gr. chicken fillet;
- 1 onion;
- 80 gr. hard cheese;
- 2 tablespoons of sour cream;
- 8 tablespoons of vegetable oil;
- 2 teaspoons wine vinegar;
- salt, herbs, ground black pepper to taste.
In an enamel bowl, mix vinegar and vegetable oil. Wash fresh champignons. Let's cut out their legs. Roll the prepared caps in the prepared marinade on all sides and place them on a glass dish or other microwave-safe container. Leave to marinate for 15 minutes.
Meanwhile, cut the chicken fillet into small cubes. Place on a heated frying pan. When the fillet changes color, add finely chopped onion and equally finely chopped champignon legs. Fry until done. Then add sour cream, salt and seasonings as desired. You can add fresh herbs, which need to be finely chopped.
Place the caps in the microwave for 4-6 minutes. The exact baking time depends on the size of the cap and the power of the microwave oven. We take the bowl with mushrooms out of the microwave and drain the liquid that formed during baking.
Cut the cheese into cubes. Place the prepared chicken filling in each hat and place several cubes of cheese on top. Place in the microwave again for 3-4 minutes. Serve garnished with greens.
Champignons stuffed with vegetables and baked in the oven
This recipe will be interesting during Lent or for those who do not eat meat.
Brief recipe:
Fry finely chopped vegetables and stuff the champignons with them. Bake
Ingredients:
Large champignons - 10 pcs. Tomatoes - 2 pcs. Carrots – 0.5 pcs. Celery root - 50g. (can be done without celery) Vegetable oil - 2 tbsp Suneli hops - 1 tsp Onion - 1 pc. Salt Ground black pepper
Full recipe:
Cut the vegetables into small cubes.
Carefully remove the stems so as not to damage the caps themselves and cut them into small cubes.
Heat the oil and fry the carrots and celery root for about five minutes, add the legs and onions, continue frying until half cooked.
Add the tomatoes and simmer until the juice evaporates so that the filling is thick.
Salt, add spices and turn off the heat.
Let cool to room temperature.
Salt and pepper the caps from the inside, stuff them, place them on a baking sheet on foil and bake at 200°C for 20 minutes.
Champignons stuffed with ricotta cheese and spinach
A recipe that will be interesting to those who love ricotta.
Brief recipe:
Mix ricotta with garlic, parsley, spinach, stuff, sprinkle with grated Parmesan, bake.
Ingredients:
Champignons - 8 pcs. Ricotta cheese - 250 gr. Spinach - 100 ml. (mono ice cream, previously defrosted) Hard cheese (Parmesan) - 100 g Garlic - 2 teeth. Parsley - 1 tsp. Garlic Salt Pepper
Full recipe:
Finely chop the parsley. We also finely chop the spinach. Grate Parmesan on a fine grater.
Add spinach and parsley to the ricotta, squeeze out the garlic, salt and pepper through a press.
We release the caps from the legs.
We fill them with filling. Place on a baking sheet, sprinkle with cheese and bake at 180°C for 20-30 minutes. We focus on the color of the cheese crust.
With eggs and cheese
A mushroom appetizer with eggs and cheese turns out very tasty - for many this is a priority. In addition, you will need a minimum of ingredients and time spent, we need to take: 500 g of mushrooms, 2 boiled eggs, 100 g of cheese, 3 tbsp. spoons of mayonnaise, 2 sprigs of parsley, green onions.
Turn on the oven and let it warm up. Remove the caps from the mushrooms and finely chop the eggs. Grate hard cheese. Chop parsley and green onions. We do the same with the legs. Mix all ingredients, add salt and mayonnaise. Fill each cap with filling and bake at 180°C.
Baking time: 20 min.
Champignons in bacon
Brief recipe:
Fry the legs in some bacon. Fill the hats with minced meat and wrap them in bacon, sprinkle with cheese and bake.
Ingredients:
6 large champignons; Bacon – 8–9 strips; Salt - to taste; Hard cheese -100 g.
Full recipe.
Remove the legs and chop finely.
Finely chop three strips of bacon. Grate the cheese.
Fry the chopped bacon over medium heat, add the legs and fry until done, add salt (you can pepper).
Fill the caps with the resulting filling and wrap them in bacon. Place in a baking dish.
Sprinkle with grated cheese.
Bake at 170°C for 20 minutes
With lentils
Lentils have been consumed since prehistoric times, because... it gives a feeling of satiety for a long time and saturates the body with necessary substances.
If you care about your health, you should definitely pay attention to our recipe, for which you will need: 6 mushrooms, 80 g lentils, onion, pepper and salt - to taste, 1 tbsp. spoon of plums oil, 1 teaspoon ground paprika, rast. oil.
Cover a baking sheet with foil and place the champignons (without legs) on it. Salt each cap and sprinkle the plant. oil Bake the champignons for 10 minutes at 180°C.
Cook the lentils according to the rules (find how to do this on the Internet), fry the chopped onion. We punch the onion and cooked lentils with a blender for smoothness. Salt the resulting puree and add butter. Mix. Fill each cap with puree. Serve sprinkled with paprika.
Baking time: 10 min.
Hats stuffed with minced meat
Brief recipe:
Marinate the caps in mayonnaise, fry the legs with onions, lightly fry the minced meat. Stuff champignons with this minced meat, sprinkle with cheese, and bake.
Ingredients:
Champignons – 8 pcs.; Minced meat – 150 g; Onion – 1 pc.; Mayonnaise – 1 tbsp. l.; Ready mustard (Russian) – 1 tsp; Hard cheese (Parmesan) – 60 g; Garlic – 1 clove; Fresh dill - 1 tbsp; Vegetable oil – 2-3 tbsp. l.; Salt; Pepper; Provencal herbs.
Full recipe:
Mix mayonnaise and mustard.
Separate the stems from the caps and coat each cap with mayonnaise and mustard, place in a plastic bag, and leave to marinate in the refrigerator for at least 1 hour.
Cut the legs and onions into small cubes.
Heat a frying pan and fry the mushrooms and onions until tender, add the minced meat and, mashing with a fork, lightly fry, the minced meat should be crumbly. Don't overcook, just fry just a little. Add salt. black pepper, Provençal herbs, garlic through a press and mix everything.
Stuff the marinated caps with this minced meat. place in a mold and bake at 200°C for 30 minutes.
Grate the cheese on a fine grater.
Ten minutes before the end of cooking, take out the baking sheet and sprinkle the champignons on it.
Whole champignons stuffed with shrimp filling, covered with cheese
This is an interesting seafood recipe. This appetizer will look interesting on any table, both at a banquet and on a table for two. And for this we will need, in addition to shrimp and other products, cream cheese, which can be replaced with cottage cheese or cream cheese.
Brief recipe:
Fry the mushrooms, chop the defrosted shrimp, mix all the ingredients, stuff, and bake.
Ingredients:
Large champignons – 500 g; Shrimp (boiled and frozen) – 250-300 g; Cream cheese – 2 tbsp. l.; Hard cheese - 100 g; Ground black pepper; Dry garlic – 1 tsp; Parsley; Ready mustard (Russian) – 1 tsp; Salt - a pinch
Full recipe:
Separate the caps from the legs, finely chop the legs and fry them in vegetable oil for 8-9 minutes.
We defrost the shrimp; it is not necessary to cook them, but if you haven’t had time to defrost them, you can put them in a preheated oven and simmer until the water evaporates. We chop the prepared shrimp, but not very finely.
Grate the cheese.
Finely chop the greens.
In a separate container, mix shrimp, fried cheese, herbs, cream cheese, mustard, salt, dry garlic, pepper.
We fill it with the resulting minced meat, put it in a mold and bake at 170-180°C for 40-45 minutes.
With suluguni cheese
Suluguni is a cheese that is produced throughout Georgia. It differs from others - it has a sour-milk, moderately salty taste. In the shopping center the price for 600 g is 550-600 rubles, but we need only 100 g. In addition to this cheese, we will also need: 8 champignon caps, 40 g plums. oils, black pepper - to taste.
We prepare the caps - wash the mushrooms and place them on a baking sheet covered with foil. Cut the suluguni into cubes - do the same with the butter. First put butter in each cap (we also put it between the mushrooms), and cheese on top.
Preheat the oven to 220°C and send the dish to bake. Before serving, mushrooms can be lightly sprinkled with black pepper.
Baking time: 15 min.
Mushrooms stuffed with chicken and cheese
This recipe is my favorite of the above. Try it, I think you'll like it.
Brief recipe:
We chop everything, fry it, add half the cheese and all other ingredients. Stuffing. Bake. 5 minutes before the end, sprinkle with cheese and bake until golden brown.
Ingredients:
Large champignons - 6-7 pcs. Chicken breast – 200 gr. Carrots – 0.5 pcs. Onion - 1 pc. Green onions (if you have shallots, it will be even tastier) - 1 bunch Hard cheese - 100 g Garlic - 1-2 cloves Breadcrumbs - 1 tbsp. Salt Pepper Refined oil for frying - 2 tbsp.
Full step by step recipe:
Unscrew the legs.
Twist the chicken fillet into minced meat or finely chop it with a knife.
Cut the onion, legs and carrots into small cubes.
Grate the cheese.
Chop the green onions.
Heat the oil, add the onion, fry for 2 minutes, stirring, then the carrots, fry for another 2 minutes, add the diced champignons and continue to fry for another three minutes over medium heat, stirring, add the minced meat and fry for another 3 minutes and remove from the stove.
Let it cool, add the rest of the ingredients, add half the cheese, leave the rest for sprinkling, mix and the minced meat is ready.
We stuff the mushrooms with minced meat, compacting them tightly, put them in a mold and bake at 200°C for 30-40 minutes.
5 minutes before the end, remove the mushrooms from the oven, sprinkle with cheese and continue baking until browned.
Champignons stuffed with Adyghe cheese and baked in the oven
Brief recipe:
Bake the champignons for 15 minutes, fill them with cheese mixed with eggs, continue baking for another 10 minutes.
Ingredients:
Adyghe cheese (you can use feta cheese or suluguni) – 150 gr. Champignons – 250 gr. Chicken egg – 1 pc. Paprika salt - 0.5 tsp. Bouquet garni mixture (you can use just oregano)
Full recipe:
Place mushroom caps on a greased sheet and bake at 170°C for 15 minutes.
Grate the cheese on a fine grater, mix with egg, salt and a dry mixture of herbs.
We take out the mushrooms, drain the released water, and stuff the mushrooms with the filling.
Place in the oven for another 10 minutes.
Adviсe
There are some useful tips and recommendations from experienced housewives that will help you prepare the perfect mushroom dish:
- Mushrooms can be used in cooking in any form, both fresh and frozen, but in the second case, the baking time must be increased by 5-7 minutes.
- If they are baked in the oven, then you should select specimens of the same size, in which case the roasting will be uniform, and the caps will not lose their shape.
- To give the dish a pleasant sourness, the components are sprinkled with lemon juice, especially if the recipe includes chicken meat.
- You can include your favorite ingredients in the recipe, such as vegetables, then the dish will be much more satisfying and nutritious; champignons go well with potatoes, zucchini, tomatoes and sweet bell peppers.
- The standard baking time in the oven is 30 minutes for small mushrooms; larger specimens will require about 40 minutes.
- If pre-frying is required for baking, then this should be done in a frying pan with a thick bottom, first the water that was released during the cooking process is evaporated, only then the components are stewed under a covered lid until half cooked.
Champignons stuffed with cottage cheese and dill
Brief recipe:
Fry the mushroom stems, mix them with cottage cheese, and stuff the mushrooms with it.
Ingredients
Champignons – 700 gr. Cottage cheese – 300 gr. Chicken egg – 1 pc. Yolk - from one egg Salt Ground black pepper
The method of preparing this dish is not complicated, but the dish turns out fresh and tasty.
Well, let's get started.
Full recipe:
It is better to wipe the mushrooms than to rinse them.
Remove the mushroom stems and clear the caps of the pulp.
Cut the legs into cubes and fry until cooked.
In a separate frying pan, simmer for five minutes with the mushroom caps covered.
Finely chop the dill
Mix cottage cheese, egg, dill, salt, pepper, cooled champignon legs.
We fill the caps with filling. Brush the top with egg and place on a baking sheet.
Bake in the oven at 170°C for 25 minutes.
This appetizer is served warm.
Champignons stuffed with buckwheat porridge and baked in bacon.
This cooking method is interesting because of its unexpected filling)))) I’ll be honest, when I came across this recipe in the book, I was somewhat wary of it. But I was waiting for guests, I decided to surprise, well, surprise positively or negatively, it depends how it turns out. And what I got was a pleasant surprise. Try to cook this delicious dish, I'm sure you will like it.
Brief recipe:
Mix buckwheat porridge with fried onions, stuff mushrooms with it, stir cheese on top, wrap in bacon, bake in GRILL mode.
Ingredients:
Large champignons - 15 pcs. Buckwheat – 100 g (I used buckwheat in cooking bags, one bag is just right). Onion - 1 pc. Mozzarella cheese (I sometimes replace it with Gouda cheese) – 100 gr. Bacon cut into thin strips - 200-250 gr. Sunflower oil - 2-3 tbsp. Salt Ground black pepper
Full recipe:
Boil the buckwheat until cooked, the porridge should be crumbly, let cool.
Finely chop the onion and fry in a frying pan until golden brown.
Mix the fried onions with buckwheat porridge, salt and pepper and the filling is ready.
We prepare the mushrooms by quickly washing them under running water so that they do not have time to absorb water, or simply wiping them with a damp cloth. (As I wrote above, wiping with a napkin is preferable, it absorbs less water).
Using a knife, separate the stems from the caps and scrape out the plates with a teaspoon to accommodate more filling. Fill the caps with buckwheat porridge.
Cover with a piece of cheese on top.
Wrap each mushroom in bacon and place on a baking sheet.
All that remains is to bake in the oven at a temperature of 200 degrees, but I baked in the GRILL mode.
The bacon becomes crispy on the grill, and the melted cheese soaks through the entire filling.
And that’s it, the festive dish for welcoming guests is ready))))
Brief information about champignons
Champignons have been around for over a thousand years. But no one can accurately name their homeland, although the word “champignon” itself means “mushroom” in French. Therefore, France was previously considered their homeland, but according to other sources, they first appeared in Italy.
Champignons began to be artificially bred on an industrial scale in the late 19th and early 20th centuries. Today they are grown in specially equipped factories all year round.
But under normal conditions they can grow in forests, open areas, grass thickets, steppes and meadows. Mushrooms prefer fertile soil; they can often be found in manured fields after harvesting the crop itself.
Previously, my husband and I often visited these fields, where we managed to collect such a delicacy, not only a lot, but, as they say, we had enough for the fry. Who doesn't love this delicacy with fried potatoes?
Champignons stuffed with ham
Brief recipe:
Fry the legs, onions and sausage, mix with mayonnaise, stuff the mushrooms, bake, remove, sprinkle with cheese and bake until cheese crust.
Ingredients:
Mushrooms – 7-8 pcs (we take large mushrooms) Onions – 1 pc. Refined sunflower oil – 2 tbsp. Ham - 100 gr. Mayonnaise - 1 tbsp. Hard cheese (cheddar, parmesan...) – 100-150 gr. Salt Ground black pepper
