Stuffed mushrooms in the oven. Stuffed mushrooms champignon in the oven recipe with photo. Prepare a recipe for stuffed champignons with minced meat, chicken, rice, cheese, vegetables, crab meat, mashed potatoes. Mushrooms stuffed in bacon with oven
Mushrooms can be added to salads, pizza and soups. They can be pickled, fried and even stuffed with various fillings. Our recipe today is champignons stuffed with onions and cheese and baked in the oven.
Ingredients
- 400 g medium size champignons
- 1 large onion
- 3 tbsp. tablespoons of mayonnaise
- salt, black pepper
- 80 g hard or semi-hard cheese
How to Cook Stuffed Mushrooms
Boil water in a wide-bottom pan. Wash the champignons, remove the "skirt" and separate the legs from the hats. Remove the pan from the heat and lower the hats in boiling water for 1 minute (thanks to this, the mushrooms do not wrinkle when baked).
If any stem remains inside the cap, use a pairing knife to gently cut it. Press a little down to enter the cap and not sit on top.
- Baking line with parchment paper.
- Use your fingers to pull the stems from the mushrooms.
- Taste and add salt and pepper, if necessary.
- Heat about 1 tablespoon for each mushroom.
Cut the mushroom legs into small cubes. Peel the onion, rinse and cut into small cubes.
Heat one tablespoon of vegetable oil in a pan and fry the mushrooms with onions until golden brown.
Be careful not to cut through the mushroom. In a medium pan, heat a tablespoon of oil over medium heat. Add diced peppers and onions and season with salt and pepper. Cook the vegetables until they are warm, 4 to 5 minutes. Remove the vegetables from the heat and let cool briefly.
In a small skillet, fry the breadcrumbs over low heat until they are lightly browned. Flour mushrooms with pepper and cheese mixture. Sprinkle bread crumbs on top of each mushroom. Lightly grease a paper towel or peel a rag with olive oil and apply to a hot grill. Gently place the stuffed mushrooms on the hot grill. Cover and let the mushrooms cook for 5-6 minutes, until the cheese has melted and the mushrooms have just been cooked.
Cool the filling a little and combine with mayonnaise. Season with salt and black pepper, mix thoroughly.
Lubricate the refractory mold with small sides with vegetable oil, preheat the oven to 180 degrees. Put a teaspoon of the filling in each mushroom hat and place the mushrooms in the mold.
In fact, anything that is relatively small is likely to work well in them.
- You can be creative in filling out.
- I like to use residual filling such as stuffing.
- If this is not available, you can replace red fresno chilean peppers.
Photo: Eliza Bauer. Stuffed mushrooms should be in every repertoire of the home cook. They are easy to make, great for parties, and the variations are endless. Just ordinary mushrooms, or brown cremins, are perfect for the filling. You can prove yourself as creative as you like with the filling, just take a look at the ideas from other food bloggers that we contacted at the bottom of the recipe.
Gently cover the filling with a thick layer of grated cheese on a fine grater of cheese.
Bake stuffed champignon caps for 20-25 minutes with the heating mode "top-bottom". To make the cheese “hat” grate quickly, you can turn on convection five minutes before being ready.
This stuffed recipe mushrooms - a classic! This is what you usually think of when you think of stuffed mushrooms, including nuts, herbs, garlic, minced mushroom stalks, breadcrumbs and Parmesan grater. There is a reason that this combination is classic, these mushrooms are hard to stop eating!
Classic Mushroom Recipe
Do you have a favorite stuffing for stuffed mushrooms?
- Cooking time: 20 minutes.
- Exit: served 4-6 as a snack.
Baked stuffed champignons, cooked according to this recipe, can be served immediately - in the form of a hot snack, or chilled - at the same time as sandwiches, salads and cold cuts.
For a festive occasion or on weekends, I want to cook not only delicious foodbut also beautiful, original. You can, for example, cook stuffed mushrooms baked in the oven.
Stuffed mushrooms in the oven with cheese - the general principles of preparation
For parties, make the filling and peel the mushrooms and stems in advance. But do not eat them until you want to serve: as soon as cooked, stuffed mushrooms do not linger for a long time. Keep chopped mushroom stalks and shallots for 4-5 minutes, stirring frequently. Add the garlic and walnuts and sprinkle with salt.
Mix well and sauté another 2 minutes. Turn off the heat and add parsley, Provence herbs and breadcrumbs. Pour the sherry into a food processor, then the rest of the filling. Pulse several times to get a thin mixture, almost a paste. Fill each mushroom with filling and place on a baking sheet.
How to cook? To do this, we will use mushroom caps, and we will stuff them. Different mushrooms are suitable for stuffing, however, it will be most convenient to buy artificially grown champignons. You should not choose the smallest mushrooms, about the same size, with a well-formed hat.
The filling options can be very different.
Sprinkle grated parmesan over each mushroom. Allow to cool for 5 minutes or more before serving. These mushrooms stuffed with cheese and tomatoes have become my appetizer lately, especially because they are easy to make and bake quickly!
They are a terrific snack for any party or gathering! They literally take only a few minutes to prepare and go into the oven, and the end result is very tasty! Seriously, who can resist stuffed mushrooms that are crispy on the outside from bread crumbs and ooo sticky inside from cheese ?!
Oven stuffed with cheese mushrooms in the oven
Ingredients:
- champignons - 12-15 pcs.;
- onions - 1 pc. medium size;
- hard cheese - 150-180 g;
- ground nuts - 1-2 tablespoons;
- some vegetable oil for frying;
- thick sour cream - 1 tbsp. the spoon;
- ground spices (pepper of various types, cloves, etc.);
- different greens for decoration.
Cooking
This is a simple recipe using only five ingredients, but when it comes to stuffed mushrooms, the variations are endless. You can add chicken breast or fish, chopped peppers, onions, garlic, nuts, or your favorite herbs. Wash the mushrooms thoroughly and remove the stems. Cut the tomatoes into small pieces.
Beat eggs lightly and add a pinch of salt and pepper. Dip each mushroom in a mixture of eggs and pour in bread crumbs. Place the mushroom caps on the baking sheet, hollow side up, in one layer. Season with salt and pepper and fill each cap with mushrooms with tomato slices.
Wash and dry the mushrooms. Carefully: so as not to damage the caps, remove the legs.
Now prepare the filling. We chop the legs of mushrooms and peeled onions finely enough. Grate cheese on a medium or large grater. Kernel nuts with a bold or chopped knife (the preferred size of the crumbs, like buckwheat).
Fry the onion in a frying pan in vegetable oil. Add mushrooms and spices and simmer all together for about 5-8 minutes, stirring occasionally. Remove from the stove, add a spoonful of sour cream and ground nuts. Mix. Cool slightly (for at least 10 minutes) and add half the grated cheese. Mix thoroughly.
Bacon and cheese stuffed mushrooms - delicious, home-made bite-sized mini-snacks that both adults and children love! The filling is made with Parmesan and Mozzarella cheeses, cream cheese, slices of bacon, finely chopped green pepper and pepper with a hood. Baked in a small amount of oil, with a spray of lemon juice.
Like most of my recipes, this is very easy to do. This tells you how to do it easily and quickly. First, you start by pre-baking mushrooms in the oven to help them lose some of the moisture. Dip each mushroom cap in oil and place the mushrooms up in a medium baking dish. Arrange the mushroom caps in the same baking dish. Sprinkle a small amount of paprika over the cheese stuffed with mushrooms. Pour the remaining oil that you have into the baking dish.
Fill in mushroom caps stuffing and spread them on a baking sheet lined with oiled baking paper. Bake in the oven at a temperature of about 180 degrees C for 10-12 minutes. We take out a baking sheet and sprinkle each hat stuffed with grated cheese. Garnish with greens and return the baking sheet to the cooling oven for 5-8 minutes, so that the cheese is slightly melted (but not melted and not dripped).
Bake for about 20 minutes until the mushrooms become hot. You will have some oil left - use it later to pour it into the baking dish. Note: cream cheese should be softened, but not too soft, do not melt. The mixture should be very thick. Using a small spoon, fill each cap with mushrooms with a large amount of filling, slightly pumping the mixture. Pour the remaining oil into the baking pan, not directly on the mushrooms, but on the bottom of the pan. For 20 minutes in a preheated oven or until the mushrooms become hot. Special: add lemon juice into the oil at the end. Freshly cut side dish bell pepperchopped chives or parsley.
- Preheat the oven to 400 degrees Fahrenheit.
- Lubricate the middle baking dish with a little oil.
- Clean mushrooms with a wet paper towel.
- Gently break stem cells.
- Dip all the mushrooms in molten oil to cover the caps outside.
We made a light dish like julienne, it can be served separately or with meat, fish and various vegetable salads. If you want, you can make a filling of ground nuts, eggs, sour cream and cheese without using onion-mushroom mixture for stuffing, so the dish will turn out to be even easier, but no less tasty.
Mushrooms stuffed with meat and cheese in the oven
Ingredients:
Mushrooms and goat cheese stuffed mushrooms
How do you feel about herbs? Parsley, sage, rosemary and thyme, yes! So light, rich, earthy and fleshy. There are about 76 times the amount of grass in them than other recipes. These are such smelly herbs, and goat cheese, it's just crazy. In fact, on these hats completely tear apart - you deserve it! Rice or just baguette bread, leaf or tomato salad.
Preheat the oven to 220 degrees. Wash the mushrooms with damp kitchen paper, but do not wash. Carefully unscrew the stems to form a cavity to fill. Place the mushrooms next to each other in the form of grata or on a plate. 
Peel and chop the shallots and garlic cloves. Rinse the capers warm, dry on kitchen paper and chop coarsely. Rosemary needles from the branches are selected and finely chopped. Oregano and parsley are also minced. All of these ingredients should be placed in a tall cup. Add soft butter and fresh cheese, season with salt and pepper and finely minced meat with a mixer.
- champignons - 12-15 pcs.;
- chopped meat (from any kind of meat) - 200-300 g;
- red sweet pepper - 1-2 pcs.;
- hard cheese - 100-150 g;
- chicken egg - 1 pc.;
- ground spices;
- different fresh greens;
- vegetable oil.
Cooking
There are two options for preparing the filling.
The first is more dietary. Cook the meat, sliced \u200b\u200binto small pieces, until cooked, and then pass through a meat grinder along with onions and sweet pepper. Add the egg, spices and half the grated cheese. The consistency of the filling can be adjusted with a small amount of flour and sour cream.
Fill the mushrooms with fresh herbal oil. Pour the broth into the mold around the mushrooms. 
Mushrooms in a 220-degree hot oven bake for about 15 minutes on an average groove. Most kitchen work is done in the oven on its own. Herbal oil butter can be cooked well - it stays fresh in the refrigerator for a day or can be chilled. It is also suitable as accompaniment for grilled meat or fish.
Heat some cooking oil in a coated pan. Add frozen platzi. Stir for another 6-8 minutes over medium heat. Let the sweaters cool on kitchen paper and let them cool for 1-2 minutes before eating. We recommend cooking in a pan!
Second. We pass the meat with onions and sweet pepper through a meat grinder. Fry the minced meat with spices in a pan until almost done. Cool slightly, add a little sour cream (1 tbsp.spoon), an egg and half the grated cheese. If you want, and ground nuts do not 
will interfere.
Preheat the oven, including the baking sheet. Place baking paper on a baking sheet. Sprinkle small vegetable oil or melted butter on both sides and place on a baking sheet. Let cool briefly before eating. Do not freeze after thawing!
Nutritional Information and Recommended Daily Dose
Packaging page. Allergenic ingredients are in bold. By the way, mushrooms in a bacon coat can also be perfectly cooked in the oven, then the area of \u200b\u200bthe grill remains free. The preparation is simple, the taste is really good! If you prefer a vegetarian version, you can use, for example, thinly sliced \u200b\u200bslices instead of bacon.
Next, proceed as in the previous recipe (see above). We start the mushroom caps and bake in the oven for about 12 minutes. Sprinkle with cheese and leave in the cooling oven for another 5 minutes, so that the cheese is melted. Decorate with herbs.
You can also cook interesting fillings from baked eggplant, ground nuts and cheese, hummus with minced fish or sparse with cracklings and or feta cheese.
Leg mushrooms in the oven stuffed with legs
If you want to do something good for the environment, get ready to cook in baking in the oven. The recipe in this case is a bit of an additional thought, some would like more of this. Therefore, the internal value per piece is calculated. However, the ingredients are listed for four servings.
Please do not bathe in water, because mushrooms then absorb water and become cloudy when cooking. Then mix the fresh cheese thoroughly. Add some grass of your choice. Add salt and pepper on request. Place the fresh raw mass inside the mushrooms and slightly press the back of the spoon. Cover each mushroom with two slices of bacon. Spread a little more herb mixture on top if desired. Pack tightly in aluminum foil, which was previously coated with a small amount of olive oil so that the mushroom does not stick to it when grilling. About 7 minutes Grilled. Done! When cooking in the oven, adjust the grill function and preheat. Then pack the mushrooms without foil in a suitable baking dish, and also for about 5-7 minutes. B-B-Q. However, keep in mind. When the bacon has a nice color, the mushrooms are ready!
- Set the stems aside and later, for example, in the scrambled eggs.
- It would be a shame otherwise!
- Peel the garlic cloves and chop finely.