Stuffed mushrooms - the dish is simple, tasty and spectacular.
It can be served hot or used as a cold snack.
It all depends on the filling used, she has a huge number of options.
Only cheese remains unchanged.
Only with him the mushrooms look harmonious and complete.
Stuffed champignons in the oven with cheese - the general principles of cooking
For stuffing use only closed caps of the semicircular form. It is best to choose large mushrooms, close to each other in size. The leg is removed, you can remove the gills and part of the pulp of the fungus to fit more stuffing. Usually the waste is not discarded, but also crushed and added to the stuffing.
Cheese is more often used hard. It is added to the filling, used for sprinkling. But for a bookmark in the caps, you can take a processed product, cheese. They also get tasty, although they do not give a beautiful crust.
What can be added to stuffing for mushrooms:
• onions, garlic, carrots;
• boiled grits (rice, buckwheat);
• meat, chicken, bacon;
• sausages;
• sauces (mayonnaise, sour cream, ketchup);
• greens, various spices.
Preliminary preparation of these ingredients depends on the recipe. Some products need to be cooked.
Freed caps are filled with minced meat, sprinkled with cheese, put into a greased form. It is desirable that they touch and support each other. Stuffed caps are baked for 15 to 30 minutes. The exact time depends on the type of filling and the size of the mushrooms. It is not necessary to set a large temperature. Enough 180-190 degrees.
Stuffed champignons in the oven with cheese and sour cream
The recipe for the simplest stuffed mushrooms in the oven with cheese. At the same time the dish looks elegant, it will take a worthy place even on a festive table.
Ingredients
• 300 g of large mushrooms;
• 80 grams of cheese;
• 1 onion;
• 1 spoon of butter;
• 2 tablespoons sour cream; • spices, parsley.
Cooking
1. Wash the mushrooms. Carefully remove the legs, remove some of the pulp from the caps. Preparations can be immediately moved to the baking dish, do not forget to lubricate it before.
2. Chop the onion finely.
3. Transfer to a frying pan with oil, fry.
4. Cut the legs of the mushrooms. Send to the onion, fry together.
5. Mix in a bowl half the grated cheese with sour cream, add to them the fried mushrooms.
6. Fill the mass with spices and greens. Salt a little steeper, as the caps are bland.
7. Fill the blanks with the filling.
8. Top with a pinch of the remaining cheese, which also needs to be grated.
9. Put in the oven. Temperature 180, cooking time from 15 to 25 minutes, depending on the size of the hats.
Stuffed champignons in the oven with cheese and tomatoes
Variant of delicious mushrooms with amazing fillings. Fresh tomatoes give minced extraordinary taste and juiciness.
Ingredients
• 10 mushrooms;
• 1 tomato;
• 100 grams of cheese;
• 2 spoons of butter;
• 2 spoons of mayonnaise.
Cooking
1. Release the caps from the legs.
2. Cut the legs into cubes, fry in oil, leave to cool for a while.
3. Cut the tomato into cubes, add to the fried mushrooms.
4. Fill the filling with mayonnaise, salt. Garlic, greens, pepper will go well here, season to your taste. Stir.
5. Fill the previously released caps with stuffing, put into the form.
6. Cheese rub large. Distribute between all the caps. Press down so that the product does not fall out.
7. Send the dish to be baked. The process will take about twenty minutes.
Stuffed champignons in the oven with cheese and eggs
To cook such mushrooms boil hard boiled eggs. Both mayonnaise and sour cream can be added to the filling.
Ingredients
• 700 g of champignons;
• 1 onion;
• 4 boiled eggs;
• oil, spices;
• 80 ml sour cream, mayonnaise
• 150 grams of cheese.
Cooking
1. Free the caps from all the excess. Feet cut into any pieces of arbitrary shape, but small. 2. Dice the onion head with cubes, place in the pan with oil. Begin to fry.
3. After two minutes, add the mushrooms. Fry until half ready. Transfer to a bowl, let the filling cools down.
4. During this time, clean the boiled eggs, cut into cubes. Transfer to the mushrooms.
5. Add half of the grated cheese, chop the rest of the product, but set aside. He will go to the finish sprinkle.
6. Fill the minced meat with salt, pepper and mayonnaise, stir.
7. Fill the prepared caps, put them in the container for baking.
8. Sprinkle with deferred cheese on top. Bake until done.
Stuffed champignons in the oven with cheese and rice
Variant of hearty meal with cereal filling. Rice is better to use a long, get better. You can take the crude grass, get more useful.
Ingredients
• 400 g of champignons;
• 120 grams of cheese;
• 50 grams of rice;
• onion;
• carrot;
• oil, spices;
• 2 tablespoons sour cream;
• 1 clove garlic.
Cooking
1. Fry onions and carrots in a skillet. Slice as you like more.
2. Cut the legs of the mushrooms and unnecessary parts of the caps. Add to vegetables, fry together until half cooked. Cool it down.
3. Boil the rice, drain the water. Transfer to the mushrooms.
4. Season the rice filling with sour cream, garlic. Add greens, pepper, salt at your discretion.
5. Grate the cheese and put a third to the mushrooms. It will combine the ingredients of minced meat.
6. Fill empty hats with rice filling.
7. Top with grated cheese spread on the mushrooms. Spread the entire product evenly.
8. It remains only to lay out the hats in a greased form and bake for about 15 minutes, bringing the caps to readiness.
Stuffed champignons in the oven with cheese and chicken
The option of delicious mushrooms with chicken. For such stuffed champignons in the oven with cheese is best to use thigh trim. If you take the fillet from the breast, the dish can get a little dry.
Ingredients
• 150 g chicken;
• onion head;
• 600 g of mushrooms;
• 120 grams of cheese;
• 25 ml of oil;
• spices;
• 50 ml of mayonnaise.
Cooking 1. Cut the chicken flesh into cubes half centimeters.
2. Onion, too, cut into small cubes.
3. Remove the legs with a piece of pulp from the caps. Chop with a knife.
4. Spread in preheated oil with an interval of two minutes: onions, chicken, mushrooms. Together, fry the products for another two minutes, season with spices, cool.
5. Put mayonnaise in the filling, stir. If desired, add garlic and herbs.
6. Fill mushroom caps, press the stuffing with your fingers.
7. Spread the cheese on top. You can not rub it, but simply cut it into pieces according to the number of caps.
8. Send bake for 20-25 minutes, look at the readiness of mushrooms.
Stuffed champignons in the oven with cheese and meat
For such mushrooms need minced meat. The removed legs can not be added, but if they have nowhere to put, then lay in the stuffing. This dish differs from previous recipes in that it does not need to pre-fry the products for the filling.
Ingredients
• 15 fungi of the same size;
• 200 g of minced meat;
• 100 grams of cheese;
• onion head;
• spoon of sour cream;
• spoon of tomato paste;
• salt and pepper;
• spoon of butter.
Cooking
1. Chop the onion, add it to the minced meat.
2. Pour salt, pepper, immediately put the tomato paste with sour cream.
3. Coarsely rub the cheese and also send to the meat stuffing.
4. If the champignon legs have nowhere to put it, then chop it up too, put it in a mass for stuffing.
5. Stir the filling thoroughly.
6. Fill the prepared caps.
7. Lubricate the appropriately sized mold, shift the mushroom caps with the filling.
8. Put in the oven.
9. Since the minced meat is used raw, the champignon caps will be baked for about half an hour. Set the temperature immediately to 200.
Stuffed champignons in the oven with cheese and ham
For this dish you can use not only ham, but any sausage, sausages, wieners. Garlic is optional, you can not add.
Ingredients
• 10 champignons;
• 100 g of ham;
• 100 grams of cheese;
• 2 cloves of garlic;
• 1 sweet pepper; • 2 spoons of butter;
• 2 spoons of mayonnaise.
Cooking
1. Rinse the mushrooms. Cut the legs and part of the flesh out of the caps. Fine cut the mushroom trimmings together with the legs, lightly fry with the addition of oil.
2. Add ham, grated cheese and mayonnaise to mushrooms, season with garlic, salt. Pick up spices to your taste.
3. Cut the pepper into small cubes, remove the core with the seeds. Instead of pepper, it is similarly possible to use a tomato, but not very juicy. Send the pepper to the filling. Well stir everything up.
4. Fill the caps, take the slide so that the filling does not fall out.
5. Put on a baking sheet or in a greased mold.
6. Bake until tender, serve with fresh vegetables, greens.
Stuffed champignons in the oven with cheese - tips and tricks
• When removing a mushroom stem with a knife, it is very easy to damage the cap. To avoid this, you can use a teaspoon. It is also convenient for her to clean the gills of the fungus, remove some of the pulp.
• Mushrooms can be stuffed just with cheese, without adding other ingredients. Cut the product into strips, lay it in the hole of the mushroom together with the cap and leg, preferably salt it inside. Bake in foil or just in a mold.
• Hat fillings usually get bigger than you need. But this is not a problem at all. Next to the mushrooms you can put small tomatoes or peppers, filled with minced meat. By the time they are preparing about the same.
• If the cut legs are not needed for the filling, they can be added to any other dish, such as meat for meatballs, vegetable stew, or any soup. If at the moment nothing else is being cooked, then send it in the freezer.
