Baked champignons in the oven: the best recipes with photos

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

Champignon is a unique mushroom that can be eaten raw or cooked. Adherents of proper nutrition recommend replacing red meat with them, and in terms of the content of some vitamins, these mushrooms are significantly superior to many vegetables. The Internet is replete with all sorts of recipes for their preparation. Stuffed baked champignons will decorate and add sophistication to any table and delight even the most demanding guests.

General information

Italy is considered the culinary homeland of champignons. According to some historical documents, they began to be grown there more than ten centuries ago.

French cuisine also quickly became fond of these mushrooms, which were cultivated both in the cellars of monarchs and on the lawns of the main Parisian gourmets. Mushrooms were first brought to Russia in the middle of the 18th century; onlyamateur enthusiasts, but after a few years, voluminous scientific works began to appear on the methods of their cultivation and selection. Russian culinary specialists also very quickly adopted the European culture of preparing a delicacy product that is ideal for salads, appetizers and soups, as well as for main courses and even desserts. Today, many Russian housewives prefer champignons when planning a he althy and tasty family menu.

Vitamin and mineral composition

Champignons, like other mushrooms, are 90% water, contain a lot of protein, fungin, he althy fats, as well as glucose, glycogen (starch), hemicellulose and trigolazamushroom sugar.

The vitamin-mineral complex is striking in its richness: vitamins A, C, D, an almost complete line of B vitamins (folic and pantothenic acids, thiamine, biotin, niacin, riboflavin, pyridoxine, anti-anemic factor, PP). According to the composition of champignons, you can study the periodic table - they are champions in the content of minerals and trace elements. More easily digestible phosphorus is found only in fish products, and iron, potassium and zinc in the composition make these mushrooms an indispensable dish on the tables of residents of territories with difficult climatic conditions. The antibiotic campestrin suppresses Staphylococcus aureus and other types of parasites. Also, according to the latest research, champignons have anti-inflammatory and antibacterial effects.

Champignons favorably differ from the vast majority of mushrooms in their low content of heavy metals.

100 g of champignons will energize you in24-27 kcal, and will also give the body 4 g of protein, 0.1 g of carbohydrates and 1 g of fat.

What are useful champignons

The vitamin-mineral complex contained in champignons helps maintain the balance of blood sugar, thins it out, removes toxins and cholesterol, strengthens the immune system, and activates the protective functions of the body. The percentage of their digestion by a he althy stomach varies from 92 to 97 percent. In addition, these mushrooms have an anti-stress and rejuvenating effect. The modest sodium content and low calorie content of the product make it possible to use it as part of a diet. Given this, the use of champignons for food is directly shown when:

• diabetes;
• atherosclerosis and other vascular and heart diseases;
• avitaminosis;
• chronic fatigue, apathy, migraine;
• appearance of the first signs of aging;
• obesity and others

To whom champignons are contraindicated

Despite the fact that champignons are considered the safest mushrooms, there are still categories of people for whom their consumption is contraindicated. These are, first of all, children under 3 years old - mushrooms are too heavy a product for the unsettled digestive system of babies. In addition, doctors advise to exclude from the diet or significantly limit the use of champignons for pregnant and lactating women, cancer patients suffering from chronic diseases of the internal organs of the peritoneum. Elderly people should use these mushrooms with caution.

Selection and storage

From a competent choice of champignons in highdegrees depend on the taste of the finished dish. And proper storage and processing will ensure the aesthetic appeal of the culinary masterpiece.

1. The caps of fresh and properly grown mushrooms are elastic, dull, white or pinkish in color, no more than 5-7 cm in diameter and have no visible defects. If the mushrooms are dark in color, sticky, slippery, shiny, or vice versa - the skin is dry, wrinkled and spotted, you should not take them - either they have been lying for a long time, or the technology of cultivation, collection and storage has been violated.
2. Stale mushrooms either have no smell or smell bad, while fresh mushrooms, on the contrary, have a pleasant characteristic aroma.
3. The film between the stem and the hat must be intact and uniform in color.
4. Store mushrooms in the neutral zone of the refrigerator, wrapped in paper or in a plastic ventilated container - mushrooms will disappear in a regular bag. By the way, do not wash mushrooms unless you plan to cook them right away - this can significantly reduce the shelf life.
5. It is not recommended to store mushrooms in the refrigerator for more than 5 days - they not only become less useful, but also begin to produce choline, an extremely toxic substance for the human body. At room temperature, mushrooms begin to spoil within 6-7 hours. Access to direct sunlight reduces this figure to 2-3 hours.

Features of processing and roasting champignons

1. Since champignons are porous in structure,soaking them is not recommended: they will absorb water and become tasteless, and when baked they will not acquire a beautiful brown tint. You can wash them under a strong cool stream, gently clean off the dirt with a knife or wipe with a damp cloth. If the soiling is serious, place the mushrooms for 3-4 minutes in a bowl of water and a drop of vinegar - this will preserve their color and structure.
2. Champignons tend to darken after cutting. To prevent this from happening, spray them with lemon juice or acid, and if you're a nutritionist, this can also replace s alt.
3. Preparing champignons for baking with stuffing is a very responsible process: it is necessary to cut out not only the leg, but also part of the pulp. Use a tea or coffee spoon for this.
4. When asked how long to bake champignons in the oven, the best chefs in the world answer that mushrooms are considered ready in 18-20 minutes, as soon as they begin to release liquid, which, by the way, can be drained and left as the basis for a delicious sauce. However, recommendations from the world of haute cuisine are not always successful with ordinary people, so you can brown the mushrooms for 30 minutes - this will not affect the taste, but they will acquire a pleasant color and will not crunch on your teeth.

Here are a few secrets from the best chefs that are not always included in the recipes of baked champignons, but they will help make your dish more appetizing:

1. It is better to line the bottom of the mold with culinaryparchment - this way you will avoid burning and subsequent difficulties in cleaning the baking dish.
2. To keep the hats looking aesthetically pleasing and prevent them from wrinkling when the water evaporates, you can put a small piece of butter or coconut oil in each. Instead, brush the mushrooms lightly with vegetable oil.
3. Remember: baked champignons in the oven with cheese acquire additional charm, regardless of the filling, it is enough to sprinkle the mushrooms with grated parmesan 5-7 minutes before they are ready. But you need to carefully monitor the cooking process so that the cheese does not brown too much, otherwise the dish may turn out to be a bit dry.
4. It is better to cook mushrooms just before serving the dish in order to preserve and convey to the guests the best taste.

The best spices for roasting champignons

Despite the fact that champignons are a fairly self-sufficient product, not only s alt and pepper are suitable for their preparation.

A properly selected bouquet of spices can emphasize and even enhance the excellent taste and aroma of the dish, as well as increase the absorption of useful trace elements:

• garlic will spice up and add a slight spiciness;
• oregano, thyme, rosemary and other Mediterranean spices will give the dish an original fresh smell;
• fresh and dried herbs enhance flavor and aroma;
• nutmeg is a great companion for white sauces and mushrooms, literally a third of a teaspoon of ground seasoning can make a culinary masterpiece out of baked mushrooms;
• A mixture of allspice, black and white peppers, paprika, bay leaf, fenugreek and coriander combined with mushrooms will satisfy the taste of any gourmet.

The main rule of the best chefs in the world is somewhat similar to the advice of fashion stylists: the main thing is not to put on all the best at once, spices should be a light "accessory" that emphasizes the individuality of the dish and completes the "look".

How to bake whole mushrooms in the oven

Champignons prepared according to this recipe can rightfully be considered the king among similar dishes. For cooking, fresh mushrooms of large and medium size are suitable. Cover the form or baking sheet with cooking parchment, you can grease it with butter or any vegetable oil, but keep in mind that, for example, linseed oil is not suitable for baking, olive oil has a high burning point, and although coconut oil does not burn, it gives dishes a specific flavor and aroma. Put the mushrooms, add dry seasonings to taste and put in an oven preheated to 190 ° C for 20 minutes, then drain the released liquid and bake for another 25-30 minutes.

When ready, mushrooms can be sprinkled with fresh herbs. We recommend serving whole baked champignons with any unsweetened sauce. The best companion can be fresh sour cream with garlic.

Foil baked champignons

In order for the dish to retain a maximum of aroma and taste, it did not dry out, but seemed to be steamed in its own juice,champignons can be baked according to the above recipe in a foil envelope. Do not forget to grease it with oil, put a sprig of rosemary and make sure the "package" is sealed. It must be taken into account that in this case the answer to the question of how much to bake champignons in the oven will change. Mushrooms will be ready in a quarter of an hour. Instead of foil in this cooking option, you can also use a baking sleeve. A few minutes before cooking, it must be cut and allowed to brown the mushrooms. By the way, you can either bake the champignons in the oven as a whole or cut them into quarters. "Packaging" will save chopped mushrooms from drying out, and the dish will turn out juicy anyway.

Champignons baked with cheese

To prepare you will need the following ingredients:

• 12 champignons, 5-6 cm in diameter;
• 1 onion;
• 15 g butter (butter or vegetable);
• 15 g finely minced garlic;
• 200 g cottage cheese or processed cheese;
• ¼ cup grated Parmesan;
• ¼ teaspoon black pepper.

Preheat oven to 190°C. Remove stems and some pulp from mushrooms and chop finely. Saute the onion and garlic until soft, add the mushroom pulp and fry until the mushrooms are reduced in volume. Cool the roast. Mix it with cottage cheese, parmesan and seasonings. Fill the hats with the resulting mass, place them in a mold sprinkled with vegetable oil, and put in the oven for 25 minutes. Baked champignon mushrooms with cheese - the most delicate dish containing a lot ofprotein that most people lack in their diets.

Options for other toppings

Oven-baked stuffed champignons are certainly one of the most delicious dishes that can be served both as an appetizer and as a main course. Mushrooms go well with a variety of foods, so there are a huge number of recipes with different fillings. Here are some of the most interesting and simple recipes.

Oven-baked champignons stuffed with vegetables (radical vegetarians may omit cheese from the recipe)

Ingredients: 10 mushrooms with a diameter of 5-6 cm, 15 g butter (vegetable oil is also suitable), 1 onion, 2 medium zucchini, 1 baked sweet pepper, 1 large tomato (you can use 3-4 sun-dried tomatoes in Italian style), 2-3 cloves of garlic, 100 g fresh spinach (can be frozen and pan-fried with butter), seasonings to taste (we recommend using Mediterranean spices), ¼ cup breadcrumbs, ¼ cup grated parmesan, ¼ cup mozzarella.

Recipe: saute the onion, add the zucchini and continue to cook until soft, add the chopped tomatoes and bell pepper and hold on the stove for 3-4 minutes. Add the garlic, spinach and sauté for a few more minutes until the spinach has darkened and softened. Combine the roast with the Parmesan and seasonings and blend lightly in a blender on low speed - do not puree. Start with the resulting mass of champignons and send to the oven preheated to 190 ° C for 20 minutes. Sprinkle each mushroom with the grated mozzarella and breadcrumbs mixture and return to the oven for 7-10 minutes.

Champignons stuffed with salami or servelat

Ingredients: 10 mushrooms, 5-6 cm in diameter, 1 onion, 100 g salami or cervelat, 2 tablespoons olive oil, 2-3 garlic cloves, seasonings to taste.

Recipe: remove stems from mushrooms (they are not used in this dish, you can use them to make a sauce). Finely chop the onion and sausage, add seasonings, stuff the hats with the mixture. Mince garlic and place in olive oil; brush the mushrooms with a brush so that the garlic gets on both the filling and the hats themselves. Bake in the oven for about 10 minutes at 200°C, then reduce to 150°C and leave for another 15 minutes. Drizzle the mushrooms with the cooking liquid and serve hot to your guests.

Champignons stuffed with cottage cheese

Ingredients: 10 mushrooms 5-6 cm in diameter, 1 tablespoon butter, 150 g cottage cheese, 2 eggs, seasonings to taste.

Recipe: prepared for stuffing hats, put in a saucepan, greased with butter, and put on medium heat for 15 minutes. Fry finely chopped mushroom legs for 5-10 minutes. Punch the cottage cheese in a blender or rub it through a sieve, add eggs, fried legs, seasonings and herbs to taste, mix and stuff the hats. Bake in the oven at 190°C for 15 minutes.

Champignons baked in the oven with cheese and shrimps

Ingredients: 10 mushrooms with a diameter of 5-6 cm, 300 g shrimp, 1 cup breadcrumbs, 3 tablespoons curd cheese, 1 bell pepper, 1 onion, ½ cup vegetable or butter, ½ cup grated parmesan, 1 cup grated cheddar cheese, 3 garlic cloves, 1 tablespoon soy sauce, 1 tablespoon lemon juice, seasoning to taste.

Recipe: put the hats in a greased form, from which you first remove the legs, and put in a hot oven for 10 minutes. Raw shrimp, onion, garlic, chopped mushroom legs and bell pepper fry in vegetable oil until the shrimp are cooked. It is important not to overcook them - they will become "rubber". Remove from heat as soon as the seafood delicacy has evenly turned pink. Then transfer the resulting mass, together with the released liquid, into a large bowl. Add the cream cheese and gently but thoroughly mix with a wooden spatula in gentle upward motions. Then stir in 3/4 breadcrumbs, Parmesan, 1/2 cup Cheddar cheese, soy sauce, lemon juice, and seasonings. Gently stuff the prepared hats and send them to the oven. Bake for about 30 minutes at 190°C. 5 minutes before cooking, sprinkle each hat with the remaining cheese - baked champignons will acquire a soft creamy aroma. Before serving, sprinkle the dish with the remaining breadcrumbs.

Exotic French style stuffed champignons

Ingredients: 10champignons with a diameter of 5-6 cm, 10 snails, the size of mushroom caps (you can take canned or fresh and cooked on your own), 6 tablespoons of butter or vegetable oil, 2-3 cloves of garlic, 1 bunch of parsley or other herbs, seasonings to taste.

Recipe: Mix oil, minced garlic, herbs and seasonings. Remove the stems from the caps, place in each snail and pour over the oil mixture (a little oil should be on the cap). Send to the oven preheated to 190 ° C and bake for 25-30 minutes.

Chinese-style oven-baked champignons stuffed

Ingredients: 10 mushrooms 5-6 cm in diameter, 400 g lean boiled or foil-baked pork, 100 g uns alted tofu, 1 tablespoon soy sauce, 2 tablespoons vegetable oil, 1 tablespoon chopped pickled chestnuts, ¼ teaspoon sugar, 3-4 garlic cloves, seasoning to taste.

Recipe: Remove mushroom stems. Mix the finely chopped pork, tofu, soy sauce, butter, chestnuts, sugar, garlic and seasonings well, stuff the hats with the resulting mixture and place in the oven preheated to 190 ° C for 25-30 minutes.

Japanese-style baked champignons stuffed

Ingredients: 10 mushrooms with a diameter of 5-6 cm, 400 g beef, a bunch of green onions, 3 tablespoons of flour (it is better to take rice flour), 200 g raw shrimp, 2 cups boiling water, ¼ cup soy sauce, seasonings to taste.

Recipe: prepare the mushrooms by removing the stems from them. Finely chop the beefshrimp and onion, mix them with flour, half of the seasonings and 2 tablespoons of soy sauce. Stuff the hats tightly. In a saucepan, mix hot water, the remaining soy sauce and seasonings, bring to a boil, pour into a mold, place the mushrooms there (the liquid should reach the middle of the caps) and bake in an oven preheated to 190 ° C for 25 minutes.

Oven-baked champignons stuffed with rice

Ingredients: 10 button mushrooms, 5-6 cm in diameter, ¾ cup wild rice groats, 1½ cups water, 1 small onion, 1 tablespoon olive oil, 2 garlic cloves, ½ cup breadcrumbs, seasonings to taste (recommended to include in a bouquet of 1 teaspoon of rosemary and oregano).

Recipe: boil rice (better with a pinch of rosemary). Remove the stems from the mushrooms, then mix in the olive oil and seasonings and brush over the caps with this mixture. Combine boiled rice, finely chopped onion and garlic. Stuff the mushrooms tightly and bake in an oven preheated to 190 ° C for 25 minutes. Sprinkle the mushrooms with breadcrumbs 2-3 minutes before they are done.

Champignons stuffed with potato and cabbage in sauce

There are more complex champignon recipes that require a lot of time and an extended list of ingredients:

• 12 champignons, 5-6 cm in diameter;
• 3-4 potatoes;
• 300g broccoli;
• 100g boiled or smoked chicken;
• 1 medium onion;
• 20g butter;
• 300 mlsour cream;
• 150 ml milk;
• spices: s alt, pepper, nutmeg, fresh parsley;
• 1 tablespoon of flour.

The beginning of the recipe is quite traditional: you need to remove and chop the mushroom legs, finely chop the broccoli, onion and chicken meat. Put the peeled and diced potatoes to boil, and after boiling water, add the cabbage and cook for 20-25 minutes until the potatoes are ready.

Meanwhile, fry onion, chopped mushroom legs and chicken in oil for 5 minutes, add flour, mix well, combine with sour cream and seasonings, reduce heat and bring to a thick consistency. Then add half the parsley and leave to cool. Drain the potatoes, add seasonings, milk and butter, mash, add the remaining greens and mix.

Put sour cream sauce into the mold, stuff the caps with potato and cabbage filling and bake in an oven preheated to 190 ° C for 20-25 minutes. This oven baked champignon recipe could be your signature dish.