Mushrooms are a low-calorie and nutritious product that also has excellent taste. The most accessible representatives of the mushroom kingdom are champignons, which are grown for sale in large quantities, so that they can be seen on the shelves all year round. They become the basis for a variety of hot dishes and cold appetizers. Mushrooms baked in the oven are especially popular. Preparing them in this way does not take a lot of time from the hostess - it will take no more than half an hour.
Cooking Features
Experienced housewives know the secrets that make baked champignons turn out to be especially tasty and appetizing.
- For roasting, it is better to take fresh mushrooms. You can bake and frozen, and pickled, but still from fresh dishes are the most beautiful and juicy.
- When buying, pay attention to the color of champignons. The lower part of the cap should be white, if it has darkened, it means that the champignons lay too long.
- It is necessary to wash champignons before cooking, but this should be done quickly, as they can be soaked. After washing, they should be immediately wiped with a napkin.
- If the recipe requires you to chop the mushrooms, it should be done immediately before cooking, because otherwise the mushrooms will quickly darken.
- If you put a small piece of butter in a hat before baking, it will not shrink.
- Mushrooms prepare very quickly, so do not keep them in the oven for more than 30 minutes. Usually 15 minutes is enough for baking.
- For the preparation of stuffed caps, large mushrooms are needed; for roasting whole or on skewers, small ones are suitable.
For the rest, champignon roasting will depend on the specific recipe.
Mushrooms baked with onions and cheese
Composition:
- champignons (large) - 0.5 kg;
- cheese (hard) - 100 g;
- onions - 100 g;
- vegetable oil - 40 ml;
- butter - 40 g;
- sour cream - 20 ml;
- salt, spices - to taste.
Preparation Method:
- Wash and dry the mushrooms. Carefully separate the legs from the caps. This can be done both with a knife and a teaspoon. The latter method is considered even more convenient.
- Cut the legs into small pieces.
- Peel and chop the onion in small pieces.
- Heat vegetable oil in a pan. Put the pieces of mushroom legs into it and fry them until the excess moisture evaporates.
- Add onions to the pan and fry them together with the mushrooms until they are cream colored.
- Put a small piece of butter in each hat.
- Stuff the caps with an onion-mushroom mixture.
- Brush with sour cream.
- Grate the cheese on a fine grater and sprinkle it with mushrooms.
- Put the parchment on the pan and place the stuffed champignon caps on it.
- Heat the oven to 180 degrees and put a baking tray in it.
- Bake for 15 minutes, until the cheese is finished and it gets a nice shade.
Serve the champignon caps stuffed with onions, either hot or cold.
Mushrooms baked with minced meat
Composition:
- champignons (large) - 0.5 kg;
- minced meat - 0, 3 kg;
- onions - 100 g;
- garlic - 1 clove;
- cheese - 50 g;
- vegetable oil - how much will leave;
- salt, spices, herbs - to taste.
Preparation Method:
- Turn on the oven so that it warms up to 200 degrees while you are cooking the ingredients for baking.
- Lay parchment on a baking sheet and brush it with vegetable oil.
- Clean and carefully dried mushrooms with a napkin free from the legs.
- Cut the peeled onions and garlic into small pieces, fry them lightly in vegetable oil.
- In another skillet, fry the minced meat until half cooked. Do not forget to salt and season it.
- Spread the minced meat over the mushroom caps.
- Put the hats on a baking sheet and put it in the oven.
- Grate the cheese on a fine grater.
- After 15 minutes, remove the champignons from the oven, sprinkle them with cheese. Put a parsley leaf on top of each mushroom. Return to oven for another 15 minutes.
This dish is best served hot.
Mushrooms with Chicken Fillet
Composition:
- champignons (large) - 0.5 kg;
- chicken fillet - 0, 3 kg;
- cream cheese - 100 g;
- hard cheese - 100 g;
- sour cream - 30 g;
- bulb onion - 100 g;
- vegetable oil - how much will leave;
- salt, spices - to taste.
Preparation Method:
- Chop the chicken fillet very finely with a knife.
- Wash, dry the mushrooms, cut the legs and cut them into small pieces.
- Peel the onion. Cut it.
- Cut the cream cheese into large chunks.
- Heat the oil in a frying pan, fry the chicken fillet in it for 10 minutes, add pepper and salt it.
- Add the onions and mushroom legs, fry for another 10 minutes.
- Put the cheese and sour cream, put it all under the lid for another 10 minutes.
- Stuff the mushroom legs with this stuffing. Put them on a baking sheet, pre-cover it with greased vegetable oil parchment.
- Coarsely rub hard cheese, sprinkle them with mushrooms.
- Send the baking tray to the oven preheated to 180 degrees for 20 minutes.
Mushrooms cooked in this way will be tastier hotter, but also served cold.
Champignons baked in the oven with slices
Composition:
- champignons - 0, 7 kg;
- butter - 70 g;
- onions - 100 g;
- sour cream - 0, 3 l;
- flour - 30 g;
- hard cheese - 120 g;
- salt, black pepper, marjoram - to taste.
Preparation Method:
- Wash the mushrooms, immediately dry them with napkins. Each mushroom, depending on its size, cut into 4-6 pieces. Very small mushrooms can be cut in half. It will be better if each piece includes both a fragment of the cap and a fragment of the leg.
- In a pan, melt the butter and put the mushrooms in it. Cook them for 10 minutes.
- Cut the onion into small pieces, clearing it beforehand. Add it to the mushrooms, salt, add spices, fry for another 5 minutes.
- Sprinkle flour over the mushrooms.
- After frying the mushrooms in the flour for 2-3 minutes, pour the sour cream into the pan and wait until it boils.
- Transfer the champignons in sour cream from the pan to the baking dish.
- Rub finely hard cheese and sprinkle mushrooms on it.
- Preheat the oven to 200 degrees. Place the mushroom shape in it for 10-12 minutes.
Such mushrooms resemble a casserole and easily replace the main course.
Champignons baked entirely in foil
Composition:
- medium sized mushrooms - 0, 25 kg;
- butter - 40 g;
- lemon - 0, 5 fruit;
- parsley - 20 g;
- salt, pepper - to taste.
Preparation Method:
- Chop the greens finely.
- Squeeze lemon juice out of half a lemon.
- Wash mushrooms, wipe them with a napkin.
- Salt and pepper mushrooms, sprinkle with lemon juice.
- Cut several squares out of cooking foil - according to the number of champignons. Most likely, there will be 8-10 of them.
- In the center of each piece of foil, place the mushroom with the cap down.
- Put a piece of butter in each hat, spreading it among the mushrooms equally.
- Sprinkle mushrooms with chopped greens.
- Lift the edges of the foil and fasten them on top.
- Place on a baking sheet, place in an oven heated to 180 degrees, bake for 15 minutes.
These mushrooms will be an excellent addition to the side dish.
Mushrooms Baked in Bacon
Composition:
- champignons - 0, 25 kg;
- bacon - 0, 2 kg;
- chicken egg - 4-5 pcs .;
- pickled cucumber - 50 g;
- garlic - 4-5 cloves;
- bulb onion - 50 g;
- salt, seasonings - to taste;
- butter - 20 g.
Preparation Method:
- Separate the legs from the washed and dried champignons.
- Cook hard boiled eggs, peel, cut across in half.
- Cut the bacon into thin slices.
- Pickled cucumber and onion finely chopped. Garlic should also be finely chopped with a knife.
- Cut the champignon legs, fry with the onions and garlic in butter.
- Add spices and cucumber slices to the mixture, mix.
- Fill the mushroom caps, cover each with half an egg and wrap bacon.
- Bake in the oven heated to 180 degrees for 15 minutes.
It is not a shame to serve such a snack for the festive table.
Oven-baked champignons are a tasty and satisfying dish that is not at all difficult to cook.
