How to Cook Stuffed Mushrooms in the Oven

Stuffed champignons - a hot appetizer in front of the main course, similar to French julienne. Ideal to complement the festive table, it will be a pleasant surprise for a family dinner. Let's discuss how to cook stuffed mushrooms in the oven.

Baked in the oven, stuffed champignons retain juiciness and shape. For the stuffing is used minced meat, cheese and garlic, chicken. When baking in the oven, the taste of the filling is fully revealed, and the mushroom juice sets off it, makes it complex, saturated. The original way of serving creates a festive mood. The following are proven stuffing recipes. For cooking, you will need products available at any supermarket.

Calorie stuffed champignons

Champignon mushrooms are a low-calorie protein product, but with the addition of the filling, the energy value of the dish increases.

The average nutritional value of 100 grams of stuffed champignons is shown in the table:

Classic Stuffed Champignon Recipe

The classic recipe is the starting point for any culinary delights. You can complicate it arbitrarily, add new spices and ingredients, but the main stages of preparation will remain unchanged. The classic recipe for stuffing champignons is a balanced balance of taste.

• Large fresh champignons - 12 pcs.;
• Hard cheese ("Dutch", "Russian") - 130 g;
• Onions - 1 pc.;
• Breadcrumbs - 2 tbsp. l .;
• White pepper, salt to taste.

1. Preheat the oven to 180 degrees.
2. Rinse mushrooms, scrape off darkened areas, dry with a towel.
3. Cut the legs of mushrooms and onions into slices no more than 0.5 cm. Grate the cheese on a grater with the smallest holes.
4. Fry the onion until transparent, then add spices and mushroom legs, fry for 3 minutes, stirring constantly. Add bread crumbs, half cheese and mix thoroughly.
5. Spread champignon caps on a baking sheet greased with vegetable oil so that the distance between them is at least 1.5 cm.
6. Stuff the hats with filling, create a “cap” from the remaining cheese on top.
7. Place the pan in the oven for 15 minutes.

Mushrooms stuffed with minced meat

Mushrooms with minced meat are nutritious and often served as the main course.

• Champignons - 10 pcs.;
• Minced meat (turkey, pork or a mixture of pork and beef) - 100 g;
• Chicken egg - 1 pc.;
• Onions - 1 pc.;
• Butter - 35 g;
• Seasoning for minced meat universal, salt, parsley for decoration.

1. Rinse the mushrooms. Onion and champignon legs cut into cubes of 0.5 cm. Fry the onion until transparent in vegetable oil, add cream and mushroom legs. Fry for 4 minutes. Put in a separate dish.
2. Salt the inside of the champignon hats and, in general, fry them in the oil remaining on the pan in the pan for a minute.
3. Place the hats on the baking sheet with the convex side down.
4. Mix the legs with minced meat, onion, egg, seasoning, salt. If ground beef, fry it in a pan until a uniform color is obtained.
5. Tightly stuff the filling into the hats. Bake champignons in the oven at a temperature of 180 degrees 25 minutes.
6. Serve preferably cold. Garnish with greens.

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Cheese and Garlic Recipe

Mushrooms with cheese are created in order to be served with alcoholic drinks of a festive feast, as they are high in calories and have a delicate taste. For this reason, the recipe below is designed for a large number of ingredients.

• Fresh large champignons - 450 g;
• Hard cheese ("Dutch", "Russian", "Emmental") - 150 g;
• Mayonnaise - 3 tbsp. l .;
• Garlic - 4 cloves;
• A little creamy - 25 g;
• Spices to taste (preferably salt, white pepper).

1. Rinse mushrooms with water. Place the hats on the baking sheet with the convex side down. Put a piece of butter in each hat.
2. Grate the cheese on the side of the grater with the smallest holes, crush the garlic in a garlic squeezer, cut the champignon legs into cubes 0.3 cm in size. Mix the garlic, cheese, legs, mayonnaise, spices.
3. The hats are filled tightly with the filling and baked in the oven at a temperature of 180 degrees for no more than 20 minutes.

Cheese and Chicken Recipe

• Large champignons - 8 pcs.;

For filling:

• Onions - 1 pc.;
• Hard cheese - 100 g;
• Chilled fillet (preferably breast) - 100 g;
• Sour cream 15% fat - 130 g;
• Chicken egg - 1 pc.;
• Green onion - 1 bunch;
• Salt, pepper to taste.

1. Rinse the mushrooms with running water and scrape off the darkened areas with a knife.
2. Cut the legs into cubes of 0.5 cm.
3. Chopped half-cooked chicken fillet into cubes with a side of 1 cm.
4. Finely chop onions and fry in vegetable oil until transparent.
5. Cheese cut into circles the size of mushroom caps.
6. In a deep container, combine all the ingredients for the filling, mix.
7. Tightly fill the hats with the filling, cover with cheese, pour sour cream on top.
8. Bake in the oven at a temperature of 180 degrees for no more than 25 minutes.
9. Serve garnished with green onions.

Useful Tips

There are several subtleties in stuffing and baking champignons:

1. The baking time in the oven should not exceed 25 minutes, so that all moisture does not evaporate and the mushrooms do not become dry or burn out.
2. Before filling the mushroom caps with a filling, put a small piece of butter in them. So the dish will become softer.
3. The best way to serve is cold.
4. Parsley is best for decoration.
5. Mayonnaise is added to create a thick sauce.

Stuffed champignons are easy to prepare at home and thanks to their excellent taste and appearance they are suitable for any celebration. When stuffing chicken fillet, the dish becomes dietary and can be consumed by people with sensitive digestion.

Watch the video: Appetizer Recipe: Stuffed Mushrooms by Everyday Gourmet with Blakely (November 2024).