Stuffed champignons in the oven with cheese: cooking recipes

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

Champignons sprinkled with cheese, cooked in an oven - a very famous dish among chefs. Excellent aroma, tender cheese crust and rich taste of mushrooms will drive any gourmet crazy.

Before cooking stuffed champignons in the oven with cheese, special attention is paid to the quality and shelf life of the products, because this determines the taste and appearance of the dish. They also try to buy hard cheese, because it is easy to grate and retains its flavor during cooking.

From the history of mushrooms

Champignons are human-grown mushrooms on a white stem with a white cap. They are widely bred in Europe and English-speaking countries. Since the reign of the Egyptian pharaohs, they have been the "food of the gods." The Egyptians firmly believed that those who used them for food received immortality, which only the pharaohs deserve. Ordinary people were not allowed to eat them andeven touch them.

Mushrooms were first cultivated in Europe in the 17th century in France near Paris. Therefore, they acquired the name "Parisian mushroom". For a couple of centuries, they were a delicacy reserved only for the we althy nobility. At the same time, they noticed that it is better to grow mushrooms in darkened special rooms. In London, in the palace of George IV, there was a special facility for growing mushrooms.

Product selection

It is very important to buy high-quality champignons, otherwise, in addition to the bad taste and smell of the dish, they can be poisoned. When purchasing mushrooms, carefully examine their appearance. A good product is white in color and springy to the touch. If the mushrooms are sluggish and the edges are slightly rotten, then it is better not to buy them.

Current culinary specialists have a large number of methods for stuffing mushrooms: they cook them, sprinkled with cheese, baked with potatoes, ham, vegetables. The recipe for filling mushrooms is very simple. To make stuffed champignon mushrooms in the oven with cheese, you need patience, desire and a set of products.

Mushrooms with cheese and chicken

Champignons stuffed with cheese and chicken, baked in the oven - a wonderful and appetizing dish for any festive table.

Components:

• half a kilo of chicken fillet;
• feta cheese - 60 grams;
• mushrooms - 10 pieces;
• sour cream - four tablespoons;
• flour - one tbsp. spoon;
• half a cup of crushed mozzarella;
• parsley;
• ground black pepper;
• s alt;
• one tablespoon of sunflower oil.

Start cooking champignons stuffed with cheese and chicken baked in the oven.

Instruction:

• The mushrooms are washed and dried, the stems are cut and removed with a sharp knife, leaving only the caps.
• Line a baking sheet with parchment and put the hats on it with holes up.
• Chicken fillet finely chopped. Fry the chicken slices on a medium flame in sunflower oil for five minutes, stirring systematically.
• Mushroom legs finely chopped. Spread in a pan with meat and fry for another five minutes, stirring thoroughly.
• Mix flour with sour cream. Make the flame smaller and pour the sour cream into the pan. S alt, pepper and mix well.
• Stew another ten minutes until the mass thickens. Remove from the burner, let cool.
• At this time, the oven is heated to 180 degrees.
• Tinder feta cheese and mix with chicken and mushroom fry. Sprinkle with chopped parsley and stir.
• The cooked hats are evenly filled with stuffing and sprinkled with grated mozzarella.
• Bake in the oven for a quarter of an hour, take it out of the oven and let it cool a little.
• Served at the table.

Mushrooms with cheese and minced meat

Many housewives will like the delicate aroma and rich taste of oven-roasted champignons stuffed with minced meat and cheese. Consider the recipe in more detail.

Components:

• one kilogram of large champignons;
• 400 grams of ground beef, pork, turkey, chicken;
• 200 grams of curd cheese;
• 100 grams of hard cheese;
• one bunch of green onions;
• three cloves of garlic;
• Italian dry herbs;
• pepper;
• s alt;
• 1/3 cup breadcrumbs;
• butter;
• sunflower oil.

Recipe for stuffed champignons in the oven (with cheese and minced meat):

• Mushrooms are cleaned, legs are removed.
• Cover the baking dish with parchment. Hats are smeared with melted butter and spread on a frying sheet.
• Minced pepper, s alt.
• Hard cheese rubbed through a fine grater.
• Minced meat is fried in a pan with chopped green onions and chopped garlic.
• Add curd cheese, dry herbs, grated hard cheese.
• They interfere and turn off the fire.
• The hats are stuffed with minced meat and cheese stuffing.



• Sprinkle with grated hard cheese on top.
• Bake in an oven at 200 degrees for a quarter of an hour.
• Served to the table, sprinkled with finely chopped green onions.

Champignons with meat and cheese

This method of baking can be safely taken as a basis for further experiments on cooking stuffed champignons baked in the oven with cheese.

Components:

• half a kilo of mushrooms;
• 250-300 grams of meat(pork, chicken, beef);
• 100 grams of hard cheese;
• one carrot;
• one bulb;
• three cloves of garlic;
• s alt;
• greens;
• pepper;
• any seasoning for meat;
• three art. spoons of sunflower oil.

Step by step cooking (with photo) stuffed champignons in the oven with cheese and meat

Step 1. The meat is ground in a meat grinder.

Step 2. Crush onions and combine with minced meat.

Step 3. Pepper and s alt the filling to taste.

Step 4. The legs are removed from each champignon and minced meat is laid in this place, giving the workpiece the appearance of a ball.

Step 5. Sprinkle stuffed hats with sunflower oil.

Step 6. They take the cheese and rub it through a fine grater.

Step 7. Then it is spread on each mushroom, while completely covering the filling.

Step 8. Preheat the oven to 200 degrees and bake the stuffed mushrooms for 20 minutes.

Step 9. The appetizer is served hot immediately after cooking.

Mushrooms stuffed with cheese and garlic

Juicy and fragrant, oven-baked champignons stuffed with cheese and garlic are a great treat and a completely independent dish on the festive table.

Components:

• 15 large mushrooms (at least 4 cm);
• 50 grams of cheese;
• one st.a spoonful of sour cream;
• one bunch of dill, cilantro, basil, parsley;
• one chicken egg;
• one clove of garlic;
• s alt;
• pepper;
• 50 ml sunflower oil.

Cooking process of mushrooms with cheese and garlic

Let's take a look at how to make stuffed champignons in the oven with cheese and garlic.

1. Before cooking, the mushrooms are washed with running water.
2. Then carefully break out or cut off the leg.
3. The caps are poured with s alted boiling water and put on fire for five minutes.
4. After that, they are caught with a slotted spoon and allowed to drain, laying on a plate with the smooth side up.
5. Then finely chop the mushroom legs.
6. Fry them in very hot sunflower oil.
7. Add chopped dill, cilantro, basil and parsley to the roast.
8. Then chop the garlic and add to the filling.
9. Chicken egg is boiled, cooled, peeled.
10. Then it is cut or mashed with a fork and added to fried mushrooms.
11. To make the filling juicy and tender, put two tablespoons of sour cream or mayonnaise into it.
12. After that, s alt, pepper the filling to taste and mix.
13. The frying sheet is covered with parchment and smeared with sunflower oil.
14. Spread on a sheet of cap and put in an oven heated to 180 degrees for a quarter of an hour.
15. Slightly baked hats are taken out and filled with stuffing.
16. The top of each fungus is sprinkled with shabbycheese through a fine grater.
17. After that, the stuffed blanks are again put in the oven for 10 minutes.

Baked stuffed champignons are ready.

Mushrooms stuffed with ham and cheese

For gourmets, oven-baked champignons stuffed with ham and cheese are perfect for dinner. This is a simple, but very appetizing appetizer, spicy and tender. Instead of ham, they also use smoked breast, sausage, salmon, bacon - any meat delicacy that is at hand. Consider how to prepare the dish.

Ingredients:

• 10 large champignons;
• one small onion;
• 80 grams of meat product (ham, salmon, bacon);
• 4-5 sprigs of dill;
• 80 grams of cheese;
• 40 grams of butter;
• one clove of garlic;
• ground black pepper;
• s alt;
• one teaspoon dry herbs;
• sunflower oil.

This dish is used as a side dish for the main course: baked champignons are perfectly acceptable with mashed potatoes, pasta and rice. Served with sauce, garnished with green parsley and dill or green onions.

Cooking mushrooms with cheese and bacon

Let's look at how to make stuffed champignons in the oven (with cheese and bacon, ham, chicken breast):

• Clean the mushrooms from dirt and separate the legs from the caps. If the champignons are overripe, then they peel the skin on the hats.
• The butter is taken out of the refrigerator in advance so that it softens at room temperature.
• Mixed ina cup of dried herbs, minced chive, pepper, s alt and softened butter.
• The hats are placed on the frying sheet. Coat each mushroom with cooked butter with herbs and garlic.
• Heat the oven to 180 degrees and set the frying sheet with blanks for a quarter of an hour.
• Then prepare the mixture for stuffing the mushrooms. Peel the onion and cut it finely. Mushroom legs are also chopped.
• Heat the pan, pour a little sunflower oil into it and pour the chopped onion into it. Fry it for 3 minutes and add chopped champignons. The mixture is sautéed for another 3-4 minutes.
• Cut the meat product into small pieces, put it in a frying pan for frying. All mix thoroughly and fry for another two minutes.
• Finely chop the dill and pour it into the pan. Carefully stir the mixture and remove the pan from the heat.
• S alt the filling with a small amount of s alt.
• The baked champignon caps are pulled out of the oven, but the oven is not turned off.
• Place the resulting mixture into each mushroom cap.
• Tinder grated hard cheese and spread it on each mushroom.
• Set the baking sheet back in the oven for five minutes to melt the cheese.
• Stuffed champignons with cheese in the oven are ready. The dish is served at the table warm or cooled, decorating the hats with sprigs of greenery.

The benefits and calorie content of stuffed champignons

Champignons are very useful. Stuffedmushrooms are perfect for people who scrupulously monitor their weight. Mushrooms have the ability to quickly fill the stomach and create a feeling of satiety for a long time. Ready-made stuffed mushrooms contain about 170 calories per 100 grams of cooked product.

Due to their low sodium content, champignons are an excellent food for a s alt-free diet. These mushrooms are eaten by diabetics without any damage. After all, champignons do not contain sugar and fats in their structure. Zinc, which is found in mushrooms, has a good effect on the immune system of the human body.

But even with the great benefits of mushrooms, they still remain a very difficult food for people, and their use is limited to a small amount.

Cooking Features

To get stuffed champignons with cheese, cooked in the oven, with the most fragrant and refined taste, you need to learn a couple of main rules:

• Recipes are designed for both beginners and professional cooks, so it's worth trying something new, experimenting.
• Stuffed mushrooms require more time to cook than it seems at first glance. Therefore, you do not need to start cooking them right before the guests arrive, as you may not have time to serve the dish to the table.
• Stuffing mushrooms requires attention and accuracy when stuffing. Very often, housewives choose mushrooms with small caps, and the filling falls out of them even when they are installed in the oven.

It's easy to cook stuffed champignons. First, they are guided by the quality of the selected products and the time for cooking. Don't be afraid to experiment with new ingredients. Perhaps just such a dish will be the crown dish of the festive table.