Stuffed champignons in the oven: recipes with photos

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

Some mistakenly believe that stuffed champignons take too long to cook. In fact, you can fill mushroom caps with any filling very quickly and bake them in the oven. Such dishes are tasty and beautiful, and there can be a lot of filling options. Below are the most interesting recipes for cooking champignons stuffed in the oven.

Mushrooms with garlic and rosemary

This is one of the easier recipes as it requires only a few ingredients. Parmesan cheese and aromatic herbs play the main role here. All you need:

• 6 slices of white bread (270 g), without crusts;
• 1 garlic clove, minced;
• half a cup (40 grams) parmesan cheese, coarsely grated;
• 1 tablespoon finely chopped onion;
• 1 tablespoon chopped fresh rosemary;
• 1/4 bunch curly parsley;
• 1 tablespoon olive oil;
• 6 royal champignons (300 grams).

How to bake king mushrooms?

A simple recipe for stuffed champignons in the oven looks like this. Preheat oven to 200°C. Prepare a baking sheet by lining it with foil. Blend bread, garlic, cheese, herbs and butter until smooth.

Remove stems from mushrooms, place caps top down on a baking sheet. Spoon the bread mixture into each of them. Roast the mushrooms for about 20 minutes or until lightly browned.

Champignons with bacon

Mushrooms are perfect for stuffing with s alted bacon and cream cheese. And if you add a little meat, you get a very satisfying dinner. As you can see from the photo attached to the article, stuffed champignons turn out to be very appetizing. All you need:

• 400 grams of large champignons;
• 3 strips of bacon, thinly sliced;
• 1 red onion, minced;
• 1 cup fresh breadcrumbs;
• 3 cup fresh parsley leaves, finely chopped;
• 1 lemon, finely grated;
• half a cup of minced meat (optional).

How to make hearty baked mushrooms?

Preheat oven to 180°C. Line a large baking sheet with foil. Trim the legs off the mushrooms. Place the mushroom caps upside down on a baking sheet. Finely chop the legs. Then cooking stuffed champignons in the oven looks like this.

Heat a large non-stick skillet over low heat. Add bacon and onion. If you want to cook mushrooms stuffed with minced meat, put it at this stage of cooking. Saute 3 minutes or until the onion softens. Addchopped mushroom stalks. Saute for 3 to 5 minutes, or until the onion is golden. Add bread crumbs and cook for 2 minutes. Remove pan from heat.

Stir in parsley and a teaspoon of lemon zest. Season with pepper. Spoon into prepared mushrooms. Bake 35 to 40 minutes or until golden brown. Serve immediately.

Mushrooms with rice and potatoes

Hot stuffed champignons - one of the dishes that are suitable for both everyday and festive tables. Oddly enough, but the combination of potatoes and rice turns out to be tasty and interesting. For this dish you will need:

• half a cup of brown rice;
• 12 large champignons, ideally king;
• 1-1/4 cup cooked mashed potatoes, not runny;
• 1 tablespoon unrefined oil;
• 2 cloves (large) minced garlic;
• 1/4 cup finely chopped white onion;
• 2 teaspoons finely chopped fresh thyme, plus for garnish;
• 1 teaspoon finely chopped fresh rosemary;
• 1/2 teaspoon sea s alt;
• 1/4 teaspoon black pepper;
• 1 cup shredded white cheddar cheese, plus extra;
• 1/4 cup grated Parmesan cheese, plus more for garnish.

Cooking champignons with rice and potatoes

Preheat the oven to 180 degrees. In a medium saucepan over high heat, bring 2 cups of water to a boil. Add brown rice, reduce heat to low. brewabout 40 minutes or until soft. This may take 10 to 15 minutes. Drain and set aside. Next, stuffed champignon mushrooms in the oven are cooked like this.

While the rice is cooking, cut the mushrooms into stems and caps. Place the mashed potatoes in a medium bowl and set aside.

In a skillet over medium heat, melt the butter. Add garlic and onion and cook until soft, about 7-8 minutes, stirring constantly. Don't let them turn brown. Remove pan from heat.

Toss softened garlic and onion, rosemary, thyme, s alt and pepper into mashed potatoes. Then add 1 1/4 cups cooked brown rice, cheddar and parmesan cheeses. Mix into a single mass, adding more s alt and pepper if necessary. Next, the recipe with a photo of stuffed champignons looks like this.

Use a spoon to spread this mixture into the mushroom caps, stuffing it as tightly as possible. Then spread its remains on top of the slide, slightly pressing on each mushroom. Place the stuffed mushrooms in the oven and bake for 25 minutes. Add some white cheddar, then parmesan, top with the rest of the mashed potato mixture and return the mushrooms to the oven and bake for another 10-15 minutes. Sprinkle with fresh chopped thyme and serve hot.

Classic stuffed baked mushrooms

Stuffed champignons with shallots, garlic, walnuts, breadcrumbs and parmesan will appeal to absolutely everyone. They are easy to prepare andgreat for parties and the variations on this dish are endless. You will need the following:

• 18-24 mushrooms;
• 1 tablespoon butter;
• 2 small shallots minced;
• 1 large garlic clove, grated;
• 2 tablespoons chopped walnuts;
• table s alt;
• 2 tablespoons chopped parsley;
• 1 teaspoon herbes de Provence or dried thyme;
• 2 tablespoons breadcrumbs;
• 2 tablespoons sherry or chicken broth;
• 2 tablespoons olive oil;
• 2 tablespoons grated parmesan cheese.

How to make classic stuffed mushrooms?

Preheat oven to 190°C. Cut the mushrooms into stems and caps. Next, the recipe with a photo of stuffed champignons in the oven looks like this.

Heat a tablespoon of butter in a small skillet over low heat. Fry the chopped mushroom stalks and shallots for 4-5 minutes, stirring regularly. Add garlic and walnuts and sprinkle with s alt. Mix well and fry for 2 more minutes.

Turn off heat and add parsley, herbs de Provence and breadcrumbs. Pour the sherry into the bowl of a food processor, then add the rest of the filling. Beat several times to get a gentle homogeneous mixture, almost a paste. After that, stuffed champignons in the oven are prepared as follows.

Brush the mushroom caps with olive oil. Fill each of them with stuffing and place them on a baking sheet. Sprinkle with parmesan cheese(grated) each mushroom. Bake stuffed champignons with cheese for 20-25 minutes at 190°C until the cheese turns brown. Let cool 5 minutes or so before serving.

Mushrooms stuffed with meat

This is quite a hearty hot dish that will be appreciated by men. The combination of mushrooms and meat seems heavy, but it is very tasty and nutritious. To cook champignons stuffed with chicken or beef, you need:

• 1, 5 kg of royal champignons;
• 1 small red onion (or half a large one);
• 3 carrots, peeled;
• 2 large celery stalks;
• 1 kg minced meat (any);
• 4-5 garlic cloves (or more/less to taste);
• s alt/pepper to your taste;
• 1 teaspoon dried (unground) thyme;
• 1 cup almond flour;
• 2 large eggs;
• 1 medium bunch fresh parsley.

How to cook baked champignons with meat?

In a large pot, sauté the minced meat until cooked through. While the meat is cooking, place the onion, celery, carrots and garlic in the bowl of a food processor and chop well. When the minced meat is browned, carefully drain the liquid from the pan, then add the vegetables and fry over low heat for 2-3 minutes, or until the vegetables are slightly softened. Mix with s alt, pepper and thyme. Finely chop (with a knife or food processor) parsley, mix with vegetables and minced meat, cool slightly.

Preheat the oven to 190 degrees. clean mushrooms,remove the stems and place the caps, tops down, on a baking sheet. Next, stuffed champignons in the oven are cooked like this.

After the ground beef mixture has cooled enough to be stirred by hand, add the eggs and almond flour to it. Stir, then shape into balls and place in the mushroom caps. Bake for 25 minutes. Serve immediately.

Mushrooms with couscous and mozzarella

This dish is 100% vegetarian, but it can fill everyone up just as well as meat. For cooking you will need:

• 1 kg large champignons;
• 3/4 cup chopped onion;
• 2 tablespoons finely chopped olives;
• one and a half cup chopped fresh tomatoes;
• 3/4 cup couscous;
• 1/4 teaspoon ground black pepper;
• one and a half table spoons of rapeseed oil;
• 1 tablespoon balsamic vinegar;
• 1 1/4 cup boiling water;
• 100 grams shredded low fat mozzarella.

How to make mushrooms stuffed with couscous?

Preheat oven to 200 degrees.

To prepare, cut a leg out of each. Then, using a spoon, cut off the plates from the underside of each hat. Place each one on a large foil-lined baking sheet. Bake in the oven until soft, about 20 minutes.

Meanwhile, slice the olives and tomatoes and place them in a medium bowl along with the couscous, pepper, oil and vinegar. Bring 1/4 cup water to a boil. Add to bowl, stirring to combine all ingredients, and cover tightly with a lid or plastic wrap. Let the couscous puff up and cook for 10 to 15 minutes. Use a fork to test doneness.

When the mushroom caps are ready, use a paper towel to remove excess moisture from them. Pour the couscous mixture into them, filling each hat to the brim. Sprinkle cheese on top and place back in the oven. Bake until cheese is melted, about 10 minutes. Remove and serve immediately.

Light stuffed mushrooms

How to make stuffed champignons in the oven the easiest way? To do this, it is enough to fill the hats with chopped legs, whole wheat flour crumbs, onion, garlic, olive oil and parmesan cheese. The whole thing is then baked until the mushrooms are crispy and golden brown. Stuffed mushrooms are always tender and full of flavor.

The key ingredient in this recipe is Parmesan cheese mixed with the rest of the filling. It adds a lot of flavor and flavor to the dish. These stuffed mushrooms are relatively easy to make ahead of time and then bake and freeze. To cook them, you need:

• 700 grams of mushrooms;
• 1 cup wheat breadcrumbs;
• 1 small onion, finely chopped;
• 4 large garlic cloves, minced;
• 1/4 teaspoon black pepper;
• 1/2 teaspoon s alt;
• a quarter cup of butterolive;
• 3 tablespoons Parmesan cheese, grated;
• optional: 2 tablespoons chopped fresh parsley.

How to cook such champignons?

Preheat the oven to 180 degrees. Wash each mushroom thoroughly, rubbing it gently to remove any dirt. Let them settle for a few minutes. Cut out the legs and chop them finely along with the garlic and onion. Place in a small bowl. Add breadcrumbs, pepper, s alt, parmesan cheese and olive oil. Mix all ingredients well. The mixture should be moist, not dry. Add more olive oil if needed.

Using a teaspoon, place the mixture into the cap of each mushroom, creating a small dome. Arrange them carefully in a single layer on the prepared baking sheet. Sprinkle some grated cheese on each of the hats. You can add a handful of breadcrumbs if you want a crunchier dish. Bake for 30-40 minutes at 180 degrees. Remove and serve immediately.