Champignon mushrooms with cheese: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mushrooms are a versatile product that goes well with almost any ingredient. They are served boiled, baked or pickled. Especially tasty are champignons with cheese. Recipes for such dishes will be described in today's article.

Ham and nuts variant

A dish made using the technology described below will be a worthy decoration for any holiday. It is prepared from simple and affordable ingredients, which can be purchased in every modern supermarket. To make stuffed champignons with cheese, the recipe with a photo of which can be viewed below, check in advance if your home has everything you need. You will need the following products:

• 300 grams of cheese.
• Kilogram of champignons.
• 100 grams of walnuts.
• 3 tablespoons of sour cream.
• 200 grams of ham.
• S alt, spices and vegetable oil.

The legs of the washed and dried champignons are carefully cut off. The hats themselves are laid out on a clean plate and put aside. Now it's time for the stuffing. For its preparation in onegrated cheese, chopped mushroom legs, roasted chopped nuts and chopped ham are combined in a deep container. All this is smeared with sour cream, s alted, seasoned with spices and mixed.

The mushroom caps are stuffed with the resulting filling, placed on a baking sheet, on which a little vegetable oil is poured, and put in the oven. Mushrooms with cheese, ham and nuts are baked at one hundred and ninety degrees for about twenty-five minutes.

Option with minced meat

According to this recipe, a fairly satisfying dish is obtained. It can be a great option for a family dinner. Any kind of meat is suitable for its preparation. Therefore, it can be made from pork, beef, turkey or chicken. To serve champignons stuffed with minced meat and cheese to the table in time, go to the store in advance and buy all the missing products. This time your home should contain:

• 10-12 large mushrooms.
• 300 grams of any minced meat.
• A clove of garlic.
• Medium onion.
• A couple tablespoons of grated cheese.
• S alt, spices, vegetable oil and fresh herbs.

Process Description

Washed and peeled mushrooms are freed from the legs. The resulting hats are laid out on a baking sheet greased with vegetable oil and put aside.

The minced meat is sent to a hot frying pan, fried and left to cool. While it is cooling, you can do the rest of the products. Sprinkle chopped onion and garlic with spices and fry untilgolden hue. After that, the vegetables are combined with minced meat.

A little bit of basil is poured into the bottom of the mushroom caps and filled with the resulting filling. All this is put into the oven and cooked at standard temperature. After a quarter of an hour, the mushrooms are sprinkled with grated cheese and put back into the oven. This time they must stay there for another ten minutes. Oven baked champignons with minced meat and cheese are cooked very quickly. Therefore, you need to make sure that they do not start to burn. Cooked mushrooms are equally good both hot and cold.

Seafood option

This is a very original appetizer that will be a real decoration of any feast. It is prepared according to the most simple recipe. But to create it, you need not quite ordinary products. Therefore, before you start making champignons with cheese, check if you have everything you need on hand. In this case, your home should have the following ingredients:

• 10 king prawns.
• 50 grams of heavy cream.
• 10 fresh large mushrooms.
• Eddam cheese.

The legs of the washed mushrooms are cut off, crushed and fried together with cream. All this is laid out on the bottom of the remaining hats. Place one defrosted king prawn on top and sprinkle with grated cheese. This dish is cooked at one hundred and eighty degrees for twenty minutes.

Vegetable option

This technology produces a very interesting snack. It contains mainly vegetable ingredients. Therefore, herYou can eat even those who monitor their own weight. To prepare such champignons with cheese, you will need a simple set of products and a bit of patience. You should have at hand:

• 900 grams of fresh mushrooms.
• 4 carrots.
• Pair of onions.
• 60 grams of butter.
• Hard cheese.
• S alt, spices, vegetable oil and fresh herbs.

Washed and dried mushrooms free from legs. Hats are carefully laid out on a baking sheet and a small piece of butter is sent to the bottom of each of them.

Chopped onions, grated carrots and chopped mushroom legs are added to a hot frying pan. All this is s alted, seasoned with spices and fried over moderate heat, not forgetting to stir. Hats are stuffed with browned vegetables, sprinkled with cheese and put in the oven. Cook mushrooms at standard temperature for about twenty-five minutes.

Pineapple variant

This recipe produces very fragrant mushrooms with cheese. Mushrooms in the oven are cooked very quickly and simply, so even a beginner can easily cope with this task. Before you start working with food, be sure to inspect your own refrigerator. It should contain:

• 200 grams of fresh mushrooms.
• Onion bulb.
• 130 grams of canned pineapple.
• Sweet bell pepper.
• 10 quail eggs.
• 100 milliliters of mayonnaise.
• 130 grams of processedcheese.
• S alt, herbs, spices and vegetable oil.

Cooking algorithm

The legs are cut off from the washed and dried mushrooms and chopped. Hats are neatly folded on a flat dish and put aside. In a frying pan, on the bottom of which vegetable oil has already been poured, chopped mushroom legs, chopped onion and strips of bell pepper are fried. Shortly before turning off the fire, vegetables are s alted and seasoned with spices.

In a separate bowl combine chopped canned pineapples, mayonnaise and grated processed cheese. Fried vegetables are also sent there and mixed well. The mushroom caps are stuffed with the resulting filling and placed in a deep heat-resistant form. 100 milliliters of boiled water is poured into the bottom of the vessel, and the top is covered with foil. Stuffed champignons with cheese are baked in the oven (photos of such dishes can be seen below). They are cooked at one hundred and seventy degrees. After a quarter of an hour, the foil is removed from the surface of the mold and the whole thing is sent back to the oven for another ten minutes. Then a small depression is made in the filling of each hat and a quail egg is broken into it. Then the mushrooms are baked for another five minutes and served.

Cream variant

This snack has a pleasant aroma. It turns out not only very tasty, but also quite nutritious. To prepare it, you need very simple products like mushrooms, cream and cheese. But this is not a complete list of components. So check in advance if your kitchen has:

• 200 eachgrams of grated cheese and minced meat.
• 400 ml 20% cream.
• Chicken egg.
• 400 grams of mushrooms.
• S alt, herbs, spices and vegetable oil.

Additionally, you will need quail eggs. Their number must match the number of available mushroom caps.

Sequence of actions

As in all previous recipes, you need to start with the preparation of mushrooms. They are washed, dried and divided into hats and legs. The latter are crushed with a sharp knife and combined with minced meat. Chopped onion, chicken egg, s alt and spices are also added there. If desired, dried aromatic herbs are poured into the future filling. All mix well and put aside.

Now it's time for the quail eggs. They are placed in a saucepan, poured with cold water, put on the stove and boiled. Then they are removed from the burner, cooled and peeled. Round meatballs are rolled from the prepared minced meat and a boiled quail egg is placed inside each of them. Such meat balls are laid out in mushroom caps and the latter are sent to a deep heat-resistant container. All this is poured with cream, s alted and sprinkled with grated cheese. The mold is then covered with foil. Mushrooms stuffed with minced meat are baked in the oven at two hundred degrees for about thirty-five minutes. Shortly before the end of the process, the foil is removed from the dish so that the mushrooms have time to brown a little.

Variant with cottage cheese and herbs

This dishhas a spicy taste. It is prepared as quickly and simply as possible. To create it you will need:

• 150 grams of cottage cheese.
• A pound of fresh mushrooms.
• Pair of chicken eggs.
• 75 grams of butter.
• Pair of ripe tomatoes.
• S alt and fresh herbs.

The legs of the washed champignons are cut off, crushed and fried. The remaining hats are sent to a saucepan with butter and cooked for ten minutes over medium heat.

In a deep bowl, fried mushroom legs, cottage cheese rubbed through a sieve, raw eggs, s alt and chopped herbs are combined. All mix well until smooth. The resulting mass is filled with mushroom caps, a small piece of butter is placed on top and put into the oven. Mushrooms are baked at one hundred and eighty degrees for about ten minutes. then they are decorated with tomato slices and served on the table. If desired, mushrooms can be sprinkled with grated cheese before baking. Then they will acquire a completely different taste and aroma. Such champignons are preferably consumed warm. But even after cooling, they remain no less tasty and fragrant.