Whole champignons in the oven with filling. Champignons stuffed with cheese - recipes for cooking in the oven. How to cook stuffed champignons

Hot mushroom appetizers will decorate any holiday table. Fragrant and satisfying stuffed champignons with cheese, baked in the oven, are easy to prepare using this classic recipe. A little skill and simple ingredients and a delicious dish is ready. And the variety of possible fillings ensures that they will turn out with a new taste every time.

Stuffed champignons with cheese, baked in the oven

Ingredients

The most popular option is champignons stuffed with cheese. To prepare them you will need:

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

Large white specimens without damage, darkened areas, or wormholes on the legs are suitable for baking. Sluggish ones are not worth buying. Fresh mushrooms are always firm and have a pleasant aroma, which is exactly what you need.

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

To wash or not to wash champignons before cooking – it all depends on the degree of their contamination. Cooks advise pouring water into a container so that it covers the mushrooms, adding 1-2 tablespoons of flour. Mix the champignons with your hands and drain in a colander. The flour will help remove all the dirt particles, like a scrub.

Champignons are not only tasty, but also a very healthy product. They are rich in protein, include all essential amino acids, vitamins, especially group B, and minerals. At the same time, mushrooms are a low-calorie food, because they contain practically no fat.

Cooking process

I like it best 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 shallow plate, and beautifully arrange the delicious caps on it.

8 filling options to choose from

The recipe for stuffed champignons can be easily adjusted at your discretion by preparing a different filling. You can use any vegetables, meat and even seafood for it. The selected ingredients are used in pure form or mixed with fried chopped champignon legs.

Cheese filling- one of the most popular. 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. A small amount of brie or blue cheese will give a piquant flavor.
Potato- a more budget-friendly, but no less tasty filling. To prepare it, after boiling and cooling, it is crushed in a blender, mixed 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 delicate. They are mixed with fried onions or bell peppers. To prevent the filling from crumbling, add a small amount of sour cream or mayonnaise.
Rice. If you use this component to stuff mushrooms, they will turn out less fatty. Vegetarians 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 huge. The main thing is not to forget that these components taste quite salty.
Meat fillings. This option is suitable for lovers of more satisfying dishes. Bacon, chopped boiled or smoked sausage, and ham are used as ingredients. Boiled chicken (breast, thighs) or turkey goes well with mushrooms. You can fill the caps with pre-fried minced meat.
Seafood. A more refined recipe calls for boiled or fried shrimp. A more affordable ingredient is crab sticks.
Fruits. They are only a small addition to the filling. Most often these are canned pineapples or peaches.

The champignon caps are perfectly shaped to hold any filling. Stuffed mushrooms are prepared quickly and go well with meat, vegetables and cheese. Guests will appreciate the aromatic hot appetizers of baked champignons with various fillings.

And the amazing selection of fillings and variations of their preparation will allow you to surprise your guests again and again. Unusual stuffed mushrooms are great for a New Year's menu or a special celebration, and can easily diversify your usual meal. Cute hats are filled with any mixtures, so they can be served along with various culinary delights. The basis of the minced meat will be meat, seafood, vegetables, eggs and cheese - mushrooms go well with a wide range of products.

The five most commonly used ingredients in recipes are:

Among the delicious options, it is often difficult to settle on just one thing, so it is useful to look at several ways and prepare an assortment. Any recipe for stuffed champignons is designed for large caps, which will be more convenient to stuff. To ensure that the treat looks attractive at a dinner party, and the portions are equally baked in the oven, try to choose specimens of the same size. A selection of ideas will help you find many delicious combinations!

Stuffed champignons with quail eggs

champignons - 6 pcs.
quail eggs - 6 pcs.
leek
salt, pepper to taste
vegetable oil
sour cream - 2 tbsp. l.
grated cheese - 50 g.

Wash the champignons and cut out the stems.
Finely chop the mushroom stems.
Heat oil in a frying pan, add mushrooms and lightly fry.
Finely chop the leek.
Add the onions to the mushrooms and continue frying.
Add sour cream to mushrooms and onions.
Add cheese to mixture and stir.
Stuff the mushroom caps with the mixture.
Place the mushrooms on a baking sheet and place in an oven preheated to 180-200 degrees. Bake for 15 minutes.
Then take out the baking sheet and crack an egg into each cap.
Place in the oven again for 5-10 minutes.
Place the mushrooms on a plate and serve.

Stuffed champignons "Sea temptation"

Champignons (large) - 4 pcs.

Shrimp (boiled-frozen) - 100g

Green onion (to taste)

Sour cream (25% fat) - 1 tbsp.

Red caviar - 1 tbsp.

Hard cheese (grated) - 1 tbsp.

Salt pepper

Vegetable oil - 1 des.l.

Butter - 40g

Wash the mushrooms, remove the stems and remove the outer skin from the cap.

Chop the mushroom legs, green onions and shrimp.

Quickly fry mushrooms and green onions over high heat in a mixture of vegetable and butter.

Add shrimp and sour cream, salt and pepper to the mushrooms and onions, mix.

Stuff the mushroom caps with the prepared filling and place in a preheated room at 200 degrees. oven for 15 minutes.

Champignons stuffed with avocado and shrimp

12 small champignons

1 avocado

2 tbsp. lemon juice

1 tbsp. tomatoes, finely chopped

2 tbsp. full-fat yogurt or cream cheese

2 tsp soy sauce

12 shrimp

½ hot red pepper, sliced

Arugula for decoration

Salt pepper

Cut off the stems of the champignons.

Peel the shrimp from the shell and black vein and boil in boiling water for 2-3 minutes. Drain and rinse shrimp under cold running water.

Peel and pit the avocado. Place the pulp in a bowl and add lemon juice to prevent it from browning. Mash the avocado with a fork, add tomatoes, yogurt, soy sauce, salt and pepper. Stuff the champignons with the resulting minced meat, place a few sprigs of arugula and shrimp on top, add a circle of red pepper.

Mushroom appetizers can often be found on the holiday table. I suggest cooking champignons stuffed with cheese and garlic in the oven and treating them to your family or guests. You can't go wrong with this mushroom appetizer, as it will fly off the plate instantly. All ingredients in the filling are in perfect harmony and complement each other. Ready-made baked champignons turn out very tasty with a juicy filling. The cooking technology is quite simple and does not require much time. Serve the baked champignons warm, garnished with a sprig of aromatic herbs.

Ingredients

champignons - 500 g;
turnip onion - 1 pc.;
hard cheese - 80 g;
garlic - 1-2 cloves;
salt - to taste;
ground pepper - a pinch;
sunflower oil - 1 tbsp. l.

Preparation

First of all, prepare the mushrooms. For stuffing, buy champignons with large, intact caps. Small hats are not very convenient to stuff. Place them in a colander. Rinse each mushroom thoroughly. Carefully, so as not to damage the cap, separate the stem. Dry with a paper towel to remove excess moisture.

Peel the onion. Try to chop as small as possible. Heat sunflower oil in a frying pan. Add chopped onion. Stir-fry over moderate heat until softened, about 5-8 minutes.

Finely chop the mushroom stems. Add them to the fried onions. Stir until mushrooms are completely cooked, stirring occasionally. Cool the fried legs with onions to room temperature.

Transfer the fried ingredients to a deep bowl. Grind good quality hard cheese on a fine grater. Add it to the fried onions. Stir.

Peel the garlic. Grind on a fine grater or pass through a press. Adjust its quantity to your taste. Add to the rest of the filling. Pepper and add salt. Stir and taste. If necessary, adjust with spices to achieve the desired result.

Stuff the prepared caps with filling using a teaspoon. Tamp down lightly.

Champignons stuffed with cheese and garlic are ready in the oven.

Garnish with a sprig of dill or parsley and serve.

Champignons stuffed with cheese and minced meat

Champignon caps stuffed with minced meat and cheese turn out tasty and juicy. Our recipe uses minced pork, but you can replace it with any other one or add some additional ingredient to it - seasoning, chopped herbs, pieces of smoked bacon, ground nuts.

Ingredients:

raw champignons – 6-7 pcs.;
minced pork – 150 g;
hard cheese – 70 g;
apple cider vinegar – 0.5 tsp;
sunflower oil – 1 tbsp. l.;
salt - to taste;
ground pepper - to taste;
parsley or dill - for serving.

Preparation

Stuffed champignons in the oven with rice, bacon and cheese

Another option for delicious baked mushrooms awaits you - champignons stuffed with cheese and bacon. Supplemented with boiled rice and fresh herbs, they become worthy of a festive table. Moreover, such mushrooms are delicious both hot and cooled.

Ingredients:

raw champignons (large) – 6-8 pcs.;
dry rice cereal – 2 tbsp. l.;
smoked and boiled bacon – 40-50 g;
hard cheese – 70 g;
chicken egg yolk – 1 pc.;
salt and spices - to taste;
sunflower oil – 1-2 tsp;
fresh parsley leaves - a couple of sprigs.

Preparation

Champignons stuffed with pickled mushrooms and cheese

Champignon caps stuffed with cheese and pickled mushrooms are an excellent solution for a quick hot dish or snack.

Ingredients:

pickled mushrooms – 100 g;
green onions – 40 g;
fresh champignons – 500 g;
hard cheese – 80 g;
sunflower oil - 1-2 tbsp. l.

Preparation

Mushrooms stuffed with mozzarella, ham and green onions

The light and delicate taste of champignons baked with mozzarella will not leave your loved ones and friends indifferent. Be sure to write this recipe down in your home cookbook! Moreover, if you wish, you can slightly transform the dish based on the availability of food in your refrigerator. For example, take sausage instead of ham, and heavy cream or mayonnaise is an excellent substitute for sour cream.

Ingredients:

raw large champignons – 7-8 pcs.;
ham – 50 g;
green onions - a bunch;
table mustard - on the tip of a knife;
mozzarella – 100 g;
sour cream – 2-3 tbsp. l.;
butter – 1 tsp.

Preparation

Rinse large champignon mushrooms in water. Then clean up a little with a knife and cut out the legs. Leave the caps for stuffing, but finely chop the legs - they will go into the filling.

Cut the ham into thin slices and then into cubes. Mix with table mustard. Don't be afraid, the filling will not become bitter, only a more pronounced spicy taste will appear.

Wash the green onions, dry and chop into small pieces. Mix it with chopped mushroom stems and sour cream.

Grease a small pan with soft butter. Place empty hats in it. Place chopped bacon in each. Place the sour cream and onion mixture on it.

Grind the mozzarella and sprinkle on each mushroom. This type of cheese is classified as pickled cheese and has a pronounced taste of salt. Therefore, do not use additional salt in this recipe.Place the mushrooms to bake for a little more than a quarter of an hour at 200C.

Champignons stuffed with cheese and chicken in the oven

The option of stuffing mushrooms with chicken pulp, egg and cheese is very successful. Meat with vegetables and pieces of mushrooms quickly comes to readiness in a frying pan. And in the oven, this mixture, together with spicy parsley, reveals mouth-watering aromas and it’s simply impossible not to try one hot mushroom!

Ingredients:

minced chicken – 100 g;
egg – 1 pc.;
parsley - a couple of sprigs;
sunflower oil – 1 tbsp. l.;
mayonnaise – 1 tbsp. l.;
hard cheese - 100 g;
onions – 40 g;
champignons – 500 g.

Preparation

Stuffed champignons are a hot appetizer before the main course, similar to French julienne. It will be an ideal addition to the holiday table and will be a pleasant surprise for a family dinner. Let's discuss how to cook stuffed champignons in the oven.

Baked in the oven, stuffed champignons retain their juiciness and shape. Minced meat, cheese and garlic, chicken are used for the filling. When baked in the oven, the flavor of the filling is fully revealed, and the mushroom juice highlights it, making it complex and rich. The original way of serving creates a festive mood. Below are proven stuffing recipes. For preparation you will need products available in any supermarket.

Calorie content of stuffed champignons

Champignon mushrooms are a low-calorie protein product, but when you add filling, the energy value of the dish increases.

The average nutritional value of 100 grams of stuffed champignons is shown in the table:

Classic recipe for stuffed champignons

The classic recipe is the starting point for any culinary delight. You can complicate it as much as you like, add new spices and ingredients, but the basic stages of preparation will remain unchanged. The classic recipe for stuffing champignons is a well-balanced taste.

Ingredients

Servings: 6

fresh large champignons 12 pcs
hard cheese 130 g
bulb onions 1 PC
breadcrumbs 2 tbsp. l.
salt, ground white pepper taste

Per serving

Calories: 70 kcal

Proteins: 6 g

Fats: 4.5 g

Carbohydrates: 1.7 g

23 min. Video recipe Print

Preheat the oven to 180 degrees.

Wash the mushrooms, scrape off any darkened areas, and dry with a towel.

Cut the mushroom stems and onions into pieces no larger than 0.5 cm. Grate the cheese using a grater with the smallest holes.

Fry the onion until transparent, then add spices and mushroom legs, fry for 3 minutes, stirring constantly. Add bread crumbs, half the cheese and mix thoroughly.

Distribute the champignon caps on a baking sheet greased with vegetable oil so that the distance between them is at least 1.5 cm.

Stuff the caps with filling and create a “lid” on top from the remaining cheese.

Place the pan in the oven for 15 minutes.

Champignons stuffed with minced meat

Champignons with minced meat are nutritious and are often served as a main course.

Ingredients:

Champignons – 10 pcs.;
Minced meat (turkey, pork or a mixture of pork and beef) – 100 g;
Chicken egg – 1 pc.;
Onions – 1 pc.;
Butter – 35 g;
Universal seasoning for minced meat, salt, parsley for decoration.

How to cook:

Wash the mushrooms. Cut the onion and mushroom legs into 0.5 cm cubes. Fry the onion until transparent in vegetable oil, add butter and mushroom legs. Fry for 4 minutes. Place in a separate dish.
Salt the inside of the champignon caps and fry them as a whole in the remaining oil in the pan on both sides for a minute.
Place the caps on a baking sheet with the convex side down.
Mix the legs with minced meat, onion, egg, seasoning, and salt. If the mince is beef, fry it in a frying pan until it has a uniform color.
Pack the filling tightly into the caps. Bake the champignons in the oven at 180 degrees for 25 minutes.
It is preferable to serve cold. Decorate with greens.

Video cooking

Recipe with cheese and garlic

Champignons with cheese are created to be served with alcoholic drinks at a festive feast, as they are quite high in calories and have a delicate taste. For this reason, the recipe below is designed for a large number of ingredients.

Ingredients:

Fresh large champignons – 450 g;
Hard cheese (“Dutch”, “Russian”, “Emmental”) – 150 g;
Mayonnaise – 3 tbsp. l.;
Garlic – 4 cloves;
Little creamy – 25 g;
Spices to taste (preferably salt, white pepper).

Preparation:

Rinse mushrooms with water. Place the caps on a baking sheet with the convex side down. Place a piece of butter in each cap.
Grate the cheese on the side of the grater with the smallest holes, crush the garlic in a garlic press, cut the champignon legs into 0.3 cm cubes. Mix the garlic, cheese, legs, mayonnaise, and spices.
Fill the caps tightly with the filling and bake in the oven at 180 degrees for no more than 20 minutes.

Recipe with cheese and chicken

Ingredients:

Large champignons – 8 pcs.;

For filling:

Onions – 1 pc.;
Hard cheese – 100 g;
Chilled chicken fillet (preferably breast) – 100 g;
Sour cream 15% fat – 130 g;
Chicken egg – 1 pc.;
Green onion – 1 bunch;
Salt and pepper to taste.

Preparation:

Rinse the mushrooms with running water and scrape off the darkened areas with a knife.
Cut the legs into 0.5 cm cubes.
Cut the chicken fillet boiled until half cooked into cubes with a side of 1 cm.
Finely chop the onion and fry in vegetable oil until transparent.
Cut the cheese into circles the size of mushroom caps.
In a deep container, combine all ingredients for the filling and mix.
Fill the caps tightly with the filling, cover with cheese, pour sour cream on top.
Bake in the oven at 180 degrees for no more than 25 minutes.
Serve garnished with green onions.

There are several subtleties in stuffing and baking champignons:

The baking time in the oven should not exceed 25 minutes, so that all the moisture does not evaporate and the mushrooms do not become dry or burnt.
Before filling the mushroom caps with the filling, you should put a small piece of butter in them. This will make the dish more tender.
The optimal way to serve it is cold.
Parsley is best for decoration.
Mayonnaise is added to create a thick sauce.

Stuffed champignons are easy to prepare at home and, thanks to their excellent taste and appearance, are suitable for any celebration. When stuffed with chicken fillet, the dish becomes dietary and can be consumed by people with sensitive digestion.