And the amazing selection of fillings and variations of their preparation will allow you to surprise your guests again and again. Unusual stuffed mushrooms are great for a New Year's menu or a special celebration, and can easily diversify your usual meal. Cute hats are filled with any mixtures, so they can be served along with various culinary delights. The basis of the minced meat will be meat, seafood, vegetables, eggs and cheese - mushrooms go well with a wide range of products.
The five most commonly used ingredients in recipes are:
Among the delicious options, it is often difficult to settle on just one thing, so it is useful to look at several ways and prepare an assortment. Any recipe for stuffed champignons is designed for large caps, which will be more convenient to stuff. To ensure that the treat looks attractive at a dinner party, and the portions are equally baked in the oven, try to choose specimens of the same size. A selection of ideas will help you find many delicious combinations!
Mushroom appetizers can often be found on the holiday table. I suggest cooking champignons stuffed with cheese and garlic in the oven and treating them to your family or guests. You can't go wrong with this mushroom appetizer, as it will fly off the plate instantly. All ingredients in the filling are in perfect harmony and complement each other. Ready-made baked champignons turn out very tasty with a juicy filling. The cooking technology is quite simple and does not require much time. Serve the baked champignons warm, garnished with a sprig of aromatic herbs.
Ingredients
- champignons - 500 g;
- turnip onion - 1 pc.;
- hard cheese - 80 g;
- garlic - 1-2 cloves;
- salt - to taste;
- ground pepper - a pinch;
- sunflower oil - 1 tbsp. l.
Preparation
First of all, prepare the mushrooms. For stuffing, buy champignons with large, intact caps. Small hats are not very convenient to stuff. Place them in a colander. Rinse each mushroom thoroughly. Carefully, so as not to damage the cap, separate the stem. Dry with a paper towel to remove excess moisture.
Peel the onion. Try to chop as small as possible. Heat sunflower oil in a frying pan. Add chopped onion. Stir-fry over moderate heat until softened, about 5-8 minutes.
Finely chop the mushroom stems. Add them to the fried onions. Stir until mushrooms are completely cooked, stirring occasionally. Cool the fried legs with onions to room temperature.
Transfer the fried ingredients to a deep bowl. Hard cheese good quality chop on a fine grater. Add it to the fried onions. Stir.
Peel the garlic. Grind on a fine grater or pass through a press. Adjust its quantity to your taste. Add to the rest of the filling. Pepper and add salt. Stir and taste. If necessary, adjust with spices to achieve the desired result.
Stuff the prepared caps with filling using a teaspoon. Tamp down lightly.
Champignons stuffed with cheese and garlic are ready in the oven.
Garnish with a sprig of dill or parsley and serve.
Champignons stuffed with cheese and minced meat
Champignon caps stuffed with minced meat and cheese turn out tasty and juicy. Our recipe uses minced pork, but you can replace it with any other one or add some additional ingredient to it - seasoning, chopped herbs, pieces of smoked bacon, ground nuts.
Ingredients:
- raw champignons – 6-7 pcs.;
- minced pork – 150 g;
- hard cheese – 70 g;
- apple cider vinegar – 0.5 tsp;
- sunflower oil – 1 tbsp. l.;
- salt - to taste;
- ground pepper - to taste;
- parsley or dill - for serving.
Preparation
Stuffed champignons in the oven with rice, bacon and cheese
Another option for delicious baked mushrooms awaits you - champignons stuffed with cheese and bacon. Supplemented with boiled rice and fresh herbs, they become worthy of a festive table. Moreover, such mushrooms are delicious both hot and cooled.
Ingredients:
- raw champignons (large) – 6-8 pcs.;
- dry rice cereal – 2 tbsp. l.;
- smoked and boiled bacon – 40-50 g;
- hard cheese – 70 g;
- chicken egg yolk – 1 pc.;
- salt and spices - to taste;
- sunflower oil – 1-2 tsp;
- fresh parsley leaves - a couple of sprigs.
Preparation
Champignons stuffed with pickled mushrooms and cheese
Champignon caps stuffed with cheese and pickled mushrooms are an excellent solution for a quick hot dish or snack.
Ingredients:
- pickled mushrooms – 100 g;
- green onions – 40 g;
- fresh champignons – 500 g;
- hard cheese – 80 g;
- sunflower oil - 1-2 tbsp. l.
Preparation
Mushrooms stuffed with mozzarella, ham and green onions
The light and delicate taste of champignons baked with mozzarella will not leave your loved ones and friends indifferent. Be sure to write this recipe down in your home cookbook! Moreover, if you wish, you can slightly transform the dish based on the availability of food in your refrigerator. For example, take sausage instead of ham, and heavy cream or mayonnaise is an excellent substitute for sour cream.
Ingredients:
- raw large champignons – 7-8 pcs.;
- ham – 50 g;
- green onions - a bunch;
- table mustard - on the tip of a knife;
- mozzarella – 100 g;
- sour cream – 2-3 tbsp. l.;
- butter– 1 tsp.
Preparation
Rinse large champignon mushrooms in water. Then clean up a little with a knife and cut out the legs. Leave the caps for stuffing, but finely chop the legs - they will go into the filling. 
Cut the ham into thin slices and then into cubes. Mix with table mustard. Don't be afraid, the filling will not become bitter, only a more pronounced spicy taste will appear.
Wash the green onions, dry them and chop them into smaller pieces. Mix it with chopped mushroom stems and sour cream.
Grease a small pan with soft butter. Place empty hats in it. Place chopped bacon in each. Place the sour cream and onion mixture on it.
Grind the mozzarella and sprinkle on each mushroom. This type of cheese is classified as pickled cheese and has a pronounced taste of salt. Therefore, do not use additional salt in this recipe.Place the mushrooms to bake for a little more than a quarter of an hour at 200C.
Champignons stuffed with cheese and chicken in the oven
The option of stuffing mushrooms with chicken pulp, egg and cheese is very successful. Meat with vegetables and pieces of mushrooms quickly comes to readiness in a frying pan. And in the oven, this mixture, together with spicy parsley, reveals mouth-watering aromas and it’s simply impossible not to try one hot mushroom!
Ingredients:
- minced chicken– 100 g;
- egg – 1 pc.;
- parsley - a couple of sprigs;
- sunflower oil – 1 tbsp. l.;
- mayonnaise – 1 tbsp. l.;
- hard cheese - 100 g;
- onions – 40 g;
- champignons – 500 g.
Preparation
Good afternoon, dear friends, today we will prepare stuffed champignons. These mushrooms are usually prepared as a holiday snack. Because this snack is very simple, tasty and beautiful.
Champignon itself has a neutral taste, but it absorbs the flavors of other ingredients very well. This is why there are a lot of stuffing recipes. From cheese to eggplant.
Ingredients.
- Mushrooms 10 pcs.
- Cheese 250 g.
- 3-4 cloves of garlic.
- Salt and pepper to taste.
Cooking process.
1. Before cooking, it is advisable to rinse the mushrooms well under running water.
2. After water procedures remove the stem from the mushroom. You can do this with your hands simply by twisting it in different directions, and carefully cut it out with a knife.
3. Remove the leg to accommodate as much filling as possible.
4. Pass the garlic through a press and mix with grated cheese. If desired, you can add a little ground allspice to the filling. Which will further embellish the filling itself by giving it a little piquancy.
5. Before stuffing, salt each mushroom. Since this variety of mushrooms is almost tasteless.
6. Then we form a small lump of cheese and garlic and place these lumps in each hat.
7. Place the stuffed mushrooms on a baking sheet lined with parchment.
8. Place the baking sheet in the oven for 15 minutes and cook at 160-170 degrees.
9. Bake until an appetizing cheese crust appears.
10. After our appetizer is completely ready, we need to give it time to cool and only then serve it on the table.
Champignons baked in the oven with cheese
Ingredients.
- Mushrooms 10 pcs.
- Cheese 150 g.
- 3-4 cloves of garlic.
- Salt and pepper to taste.
Cooking process.
1. In the previous recipe, only cheese and garlic were used for the filling. In the same recipe, we will add one more component to the filling; these will be the same stalks that have not been used before.
2. Take the champignons, carefully remove the stalks and cut them into small cubes.
3. In order to correctly calculate the amount of cheese required. You need to weigh your legs. And for every 100 grams of mushroom we take 100 grams of cheese.
4. Grate the cheese, put the garlic through a press and then mix everything together until the mass is homogeneous.
5. Mix all the ingredients of the filling, chopped mushroom legs and garlic-cheese mixture, mix it and distribute evenly over the mushrooms. Don't forget about salt and allspice.
6. Place the stuffed mushrooms on a baking sheet lined with parchment. Cook at 180 degrees for no more than 20 minutes. So as not to dry out the mushroom itself.
7. After the oven, the mushrooms should cool slightly. Then put it on a dish and serve.
Bon appetit.
Champignons stuffed with chicken fillet
Ingredients.
- Champignons 10-12 pcs.
- chicken breast 200-250 grams.
- Hard cheese 100 grams.
- 1 egg.
- 1 onion.
- Vegetable oil.
- Salt and pepper to taste.
Cooking process.
1. Remove the stems from the mushrooms and chop finely.
Fillet mode in strips, after stripes mode in small squares. This way the meat will cook faster and stuffing the mushrooms will be more convenient.
2. Cut the onion into cubes and place it in a frying pan for frying.
3. As soon as the onion becomes transparent, add mushrooms to the pan. Fry them for 1-2 minutes and add the meat to fry.
4. Fry the filling until the chicken meat turns white.
5. Then turn off the heat under the frying pan and beat in 1 egg. Mix the filling quickly and thoroughly until the egg white is cooked and turns white. Now we can say that the filling is completely ready, you can continue further.
6. Arrange the filling among the caps.
7. And the very last touch is to add grated cheese to the top of each mushroom.
8. Now you can put the mushrooms in the oven for 15-20 minutes. Cooking temperature 170-180 degrees.
Champignons stuffed with minced meat and bell pepper
Ingredients.
- Ready minced chicken 250-300 grams.
- 300 grams of mushrooms.
- Bell pepper 1 pc.
- 1 onion.
- 100 grams of cheese.
- Half a lemon.
- 1 bunch of dill.
- Butter, olive oil, vegetable oil.
- Salt and pepper to taste.
Cooking process.
1. Remove the stems from the mushrooms. Rinse the caps, dry them and pour 3-4 drops of lemon juice into each cap and the same amount olive oil. Then set the mushrooms aside. While we are busy filling the caps, they will marinate and acquire an incredible taste.
2. Finely chop the onion and stalks and fry with minced meat until tender.
3. Add chopped bell peppers with dill to the fried filling and mix well.
4. Distribute the filling over the mushroom caps and place in the oven for 20-30 minutes to bake at a temperature of 170-180 degrees.
5. Cheese can be used in two ways. In the first one, you can place it on the caps before putting it in the oven.
6. Or sprinkle the mushrooms 5-6 minutes before they are ready. Which will also not be considered an error.
7. After cooking, place the stuffed mushrooms on a beautiful dish, decorate with fresh herbs, tomatoes and serve.
Bon appetit
Mushrooms stuffed with potatoes and vegetables
Ingredients.
Champignon mushrooms 10-12 pcs.
- Potatoes 3-4 pcs.
- 1 carrot.
- 1 onion.
- 100 grams of cheese.
- Vegetable oil.
- 1-2 tablespoons of sour cream.
- Salt and pepper to taste.
Cooking process.
1. Remove the stems from the champignons. Wash the mushrooms well, dry them and add a little salt.
2. Cut the legs and fry them with onions and carrots in a frying pan.
3. Boil the potatoes in their skins, cool, then grate.
4. Mix fried vegetables with sour cream and grated potatoes, add salt and pepper to taste.
5. Spread the filling over the mushroom caps and place them in the oven for 20-30 minutes, baking at 180 degrees.
Bon appetit.
You can use various combinations of products as filling. For example, cheese with meat, with vegetables such as tomatoes, zucchini, eggplant.
You can always add a pitted olive to the mushroom as a decoration.
- You can also cook mushrooms with seafood, shrimp or crab sticks.
- Make a filling of rice and boiled eggs with the addition of cheese.
In general, there is practically nothing limiting you here except perhaps a flight of fancy.
- It is better to undercook mushrooms than to overcook them. This means that if you leave the mushrooms in the oven for too long, all the moisture will come out of them and the treat will not be as tasty.
- Therefore, the filling is almost always ready-made, and the baking time of the mushrooms in the oven does not exceed 30 minutes.
Bon appetit.
Champignons in batter
Bon appetit.
Cool snack!! It’s quick to prepare and so delicious you won’t be able to pull it off by the ears! :))
1:649 1:658Stuffed champignons - beautiful, delicious dish, which will successfully decorate any holiday table and is very easy to prepare. Mushrooms look great and can be served equally well as a hot dish or as a cold appetizer. Once you understand the principle of cooking stuffed champignons in the oven, you can then easily experiment with different fillings, creating new flavor combinations.
Champignons can be stuffed with anything - any meat, vegetables, fish fillings. For stuffing, it is better to buy mushrooms of approximately the same size and not the smallest ones. Here are some of the most common recipes.
1:18611:8
Champignons stuffed with vegetables
Mushrooms often come to the rescue when you need to quickly prepare something tasty and healthy at the same time. For a Lenten table, we suggest stuffing them with colorful vegetables.
2:905 2:914Ingredients:
Large champignons 6-8 pcs.
Tomato 1 pc.
Avocado 0.5 pcs.
Red sweet pepper ~ 0.5 pcs.
Soy sauce 1 tbsp. l.
Garlic 1 clove
Sesame to taste
Cilantro to taste
Cooking method:
Wash the champignons under cold water, remove the legs. Dice a tomato, half an avocado, a third of a red bell pepper and mix all the ingredients. Season the resulting mixture with soy sauce and chopped garlic and stuff the mushroom caps with it.
Bake the pieces for 10-12 minutes at a temperature of 160 degrees. Before serving, mushrooms can be decorated with sesame seeds and chopped cilantro.
2:19672:8
Champignons stuffed with cheese
This recipe can be taken as a basis for further culinary experiments with stuffed mushrooms.
Ingredients
3:805Champignons - 500 gr.
3:846Hard cheese (any kind you like) - 200 gr.
3:936Garlic - 2-3 cloves.
3:979 3:1063Vegetable oil (for greasing the mold).
3:1143 3:1152Preparation:
3:1186Wash the mushrooms well and separate the stems from the caps (pull them out with your hands or cut them with a knife). Finely chop the legs, herbs, and garlic. Combine everything, salt, pepper, season with other spices as desired, mix gently and place on mushroom caps. There should be a small slide on top. Grease a baking tray (baking dish) with oil and place the caps on it. Bake in a preheated oven (180º - 200º) for 15 - 20 minutes. The time will depend on the properties of your oven, so keep a close eye on the mushrooms when cooking for the first time. The mushrooms should acquire a beautiful dark color, and the cheese on top should melt and brown.
3:23383:8
Champignons stuffed with vegetables
This recipe uses onions and carrots, but other vegetables can also be used.
Ingredients
Champignons - 500 gr.
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 2-3 cloves.
Greens (any), salt, pepper, seasonings to taste.
Vegetable oil - 2-3 tbsp. spoons.
Preparation:
Separate and cut the legs. In a small amount of oil, lightly fry the legs, finely chopped onion and chopped carrots. Salt, pepper, season the filling with other spices when frying. Then you can do it in two ways:
A). Mix the filling with finely grated cheese and herbs and stuff the mushrooms with this mixture.
b). Fill the caps with fried filling and sprinkle cheese and herbs on top. You can just add a piece of cheese. Bake in the oven as in the first recipe.
4:2015 4:8Champignons stuffed with meat and cheese
Any meat is suitable for stuffing mushrooms.
Ingredients
Champignons - 500 gr.
Meat - 200 - 300 gr.
Hard cheese (any kind you like) - 100 gr.
Carrots (optional) - 1 pc.
Onions (optional) -1 pc.
Garlic - 2-3 cloves.
Greens (any), salt, pepper, seasonings to taste.
Vegetable oil - 2-3 tbsp. spoons if you fry the meat.
Preparation:
The cooking principle is the same as in previous recipes. The only difference is that you need to prepare the meat for the filling - boil or fry. This can be done in different ways. For example, first boil the meat and then pass it through a meat grinder along with the legs and other ingredients (onions, garlic). In another option, finely chopped meat (or minced raw) is fried with other ingredients in a small amount of oil until cooked. You can make minced meat without vegetables, but then it is advisable to add 1 tbsp to it. a spoonful of sour cream or mayonnaise for juiciness. Don't forget to season with spices and salt the minced meat. Next, as usual, fill it and bake it in the oven.
5:8
Champignons with cheese - quick and tasty!
Ingredients:
large champignons - 200 g.
1 onion
2 eggs
100 g cheese
1 tbsp. l. breadcrumbs
100 g butter
Cooking method:
Wash the mushrooms, cut out the stems and salt the caps on both sides.
Fry chopped onions and mushroom stems, mix with beaten eggs.
Place a small piece of butter in each cap and place the fried filling in them.
Top with breadcrumbs and cheese. Bake for 10 minutes.
Champignons stuffed with cauliflower
7:19827:8
We will need:
7:45Large champignons - 8 pcs. - 525g
Cauliflower - 100g
Onion - 1 small onion - 50g
Butter - 50g
Sour cream - 70g - 2 tbsp. spoons
Hard cheese - 45g
Salt
Ground black pepper
Small tomatoes - 2 pcs.
Dill greens - 2 sprigs
Preparation
Wash the mushrooms and carefully break off (cut off) the stem. Boil the caps for 20 minutes in salted boiling water. Then remove the caps and place them on a plate to drain.
For the filling, finely chop the onion and mushroom legs.
Finely chop the cauliflower florets.
Fry onions, mushrooms and cabbage in hot oil. Add sour cream, salt, pepper. Stir and simmer for another 2-3 minutes.
Stuff the champignon caps with the filling. Place them in a small baking dish. Place a slice of tomato on top.
Sprinkle with grated cheese and finely chopped dill. Bake in the oven for 15-20 minutes at 180 degrees.
Stuffed champignons are delicious warm or cold.
7:8
Very easy to prepare, but very tasty and cute mushroom appetizer, which will become a picturesque addition to the dinner table and you will no longer have the question of what to cook with mushrooms? All the ingredients needed to prepare these mushrooms can always be found in the refrigerator.
8:1159 8:1168Ingredients:
8:1198- Large champignon mushrooms - 10 pcs;
- Chicken fillet - 200 gr;
- Hard cheese - 100 gr;
- Onions - 1 piece;
- Green;
- Salt;
- Ground black pepper;
- Sour cream - 2 tbsp. l;
- Vegetable oil - 3 tbsp. l
Cooking method:
8:1607- Peel the onion, finely chop and fry until transparent in vegetable oil for 3 minutes.
- Wash the champignons, clean them and carefully cut out the stems so that the caps remain intact - we will stuff them.
- Champignon legs, chicken fillet finely chop, add to the onion, salt, pepper and fry in a frying pan for 5 - 7 minutes.
- About 1 minute before the end of frying, add sour cream to the mushrooms and chicken and mix thoroughly. Remove from heat and let cool.
- Grate hard cheese onto a coarse grater (you can take any type of cheese to suit your taste). Greens, I like parsley, chop them.
- Take a baking sheet, grease it with vegetable oil, stuff the mushroom caps with the resulting fried mixture and place them on the baking sheet. Sprinkle grated cheese on top and add a little salt if desired.
- Place the mushrooms in the oven at a temperature of 150-180 degrees and bake the mushrooms for about 20 minutes. 5 minutes before the end of cooking, sprinkle the mushrooms with chopped herbs.
Whole champignons baked in the oven are very aromatic, juicy and tasty. They retain the richness of flavor, and if you take large specimens, they are more reminiscent of mushroom meat, only with a crispier and more elastic consistency.
The champignons are baked in the oven for 25 minutes at 180 degrees.
Recipe 1: the simplest champignons, baked whole in the oven
- mushrooms - champignons - 4-6 large pieces
- butter - optional
Turn on the oven at 180 degrees to warm up.
We clean the champignons from the top skin using a knife.
Place the champignon mushrooms, caps down, on a baking sheet.
If desired, place a very small piece of butter on the stem of each mushroom. 
Place in the oven for 20-25 minutes until the baked mushrooms are soft.
Remove the baked champignons from the oven, arrange on plates and serve. 
Recipe 2: how to bake whole marinated champignon mushrooms in the oven
You can bake champignons in the oven in a variety of ways. Today I simplified my work and baked the whole champignons, simply placing them on a baking sheet, but marinated them first.
The classic method of marinade is mayonnaise. But today we will replace it with delicious Tartar sauce. You can use all sorts of spices, even if you want, use mushroom or chicken flavored stock cubes. However, this is not at all necessary.
- Champignons – 1 kg
- Tartar sauce - 100 grams
- Nutmeg – 0.5 tsp.
- Coriander – 1 tsp.
- Salt - to taste
- Freshly ground pepper mixture
- Freshly ground black pepper
Wash the mushrooms well under running water; if desired, you can clean the caps.
Then place the mushrooms in the plate in which you will marinate them, add the Tartar sauce and all the spices: nutmeg, coriander, salt, a mixture of freshly ground pepper and freshly ground black pepper.
Stir the mushrooms with the spices until they are evenly distributed and leave to marinate for 30 minutes. If the mushrooms spend more time in the marinade, it’s okay, they will only taste better.
Then place the mushrooms on a baking sheet. There is no need to lubricate it with anything. Place the champignons in a preheated oven at 180 degrees for 20-25 minutes. Watch the time so that the mushrooms do not dry out. When you see liquid starting to form on the baking sheet, bake the mushrooms for no more than 15 minutes after this point.
It is advisable to serve mushrooms hot, but they also remain tasty when cold.
Recipe 3: whole baked champignons with cheese in the oven
- Champignons - 400g.
- Mayonnaise – 150g.
- Cheese – 200g.
- Salt (to taste)
- Black pepper Mol. – pinch
- Mix the mayonnaise with pepper and salt, then beat thoroughly with a mixer.
- Grate the cheese on a fine grater.
- Wash the mushrooms, then generously coat each mushroom with sauce and place on a baking sheet greased with vegetable oil, legs up.
- Place in a preheated oven at 200 degrees. for 10-12 min.
- After the time has passed, turn off the oven, sprinkle the dish with cheese and leave in the oven for 2 minutes so that our cheese melts a little.
- We take out our dish. Ready!
Recipe 4: Whole baked champignons in the oven with photo from Jamie Oliver
- Champignons - 10 pcs.
- Chili pepper - 1–1.5 cm piece
- Large peeled garlic - 1 clove
- Fresh parsley - 2–3 tbsp. l.
- Salt - to taste
- Lemon juice - 1 tbsp. l.
- Olive oil - 3 tbsp. l.
- Hard cheese - 30 g
1. Finely chop the chili pepper and squeeze the garlic through a press.
2. Add chopped parsley and lemon juice with olive oil.
3. Rub the washed and dried champignons with this mixture and leave them for 30 minutes.
4. Cut the cheese into cubes and place it randomly in the mushroom caps.
5. Bake for 15–20 minutes in the oven at 200 degrees.
Recipe 5: baked whole champignons in the oven with filling (stuffed)
The champignons are baked in the oven for about 30 minutes; there is nothing unusual in their preparation.
- Bacon – 100g.
- Champignons – 250g.
- Onion – 1 onion
- Cheese – 150g.
- Butter – 2 tbsp.
- Rosemary – 1-2 sprigs for scent
- We cut the mushrooms as follows: caps in one direction, legs in the other.
- Finely chop the onion, bacon and mushroom legs with a sharp kitchen knife.
- Fry the onion in a frying pan with butter for about 3-5 minutes until transparent. At the end of the specified time, add the chopped mushroom stems and fry for another 5-7 minutes.
- In a separate frying pan, fry the bacon until dry, remove any liquid lard that will be released. After frying, add to the onion.
- Prepare a baking sheet, preheat the oven to 200 degrees, fill the caps with the prepared filling, bake for about 15-20 minutes.
Recipe 6: whole champignons in the oven with garlic and herbs
To prepare them, just a little is enough - vegetable oil, fresh herbs, salt - and the result is a tasty, aromatic and very appetizing dish. Baked whole, mushrooms look very attractive and will decorate any festive table!
- 10-12 medium sized champignons
- 3-4 heads of garlic
- 5-6 tablespoons vegetable oil
- Green
To prepare this appetizer, it is best to take medium-sized mushrooms, because... large ones will not be able to soak properly, and small ones will dry out too much.
Squeeze a few cloves of garlic onto the champignons through a garlic press, add chopped herbs, vegetable oil, salt, mix all the ingredients and leave to stand for a couple of hours.
After the specified time, carefully peel off the thin layer of filling, then place the champignons in the oven preheated to 180 degrees. When a pleasant aroma appears fried mushrooms, the oven should be turned off, but do not remove the mushrooms themselves for another 5-7 minutes: let them reach the desired condition.
Recipe 6: Whole champignons with mayonnaise baked in the oven
These mushrooms cook very quickly and always turn out tasty and juicy. This recipe is suitable for both the oven and the grill. Thanks to the rich aroma, all friends and family will not only be satisfied with such food, but will also experience true ecstasy from lunch or dinner.
- Whole medium to large champignons 1.2–1.5 kilograms
- Mayonnaise 3–4 tablespoons
- Salt ½ teaspoon
- Ground black pepper to taste
- Seasoning for mushrooms to taste
- Medium sized garlic 2–3 cloves
- Fresh parsley to taste
Preparing the champignons.
Place the champignons in a deep bowl and fill with regular cool water so that the liquid completely covers the component. Leave the mushrooms aside to infuse for 5 minutes.
After the allotted time has passed, thoroughly rinse each mushroom under running water and place on cutting board. Using a knife, we clean the champignons from the rough spots on the caps and legs. Transfer the mushrooms to another clean deep bowl and leave them alone for a while.
Preparing the garlic.
Place the garlic on a cutting board and press lightly with the tip of a knife. Then, with clean hands, remove the husks from the cloves and rinse under running water. 
Using a garlic press, chop the component directly on the cutting board, and then immediately pour the garlic into an empty saucer.
Prepare the parsley.
We rinse the parsley under running water, shake off excess liquid and place on a cutting board. Attention: to prepare champignons, I usually use ½ of the middle bunch, then the dish has an interesting aroma and its own zest, reminiscent of early summer. Using a knife, finely chop the greens and pour them into a clean saucer. Important: parsley can be added both during the roasting of mushrooms and after cooking. I use both options in practice.
Prepare the marinade.
Pour mayonnaise into a deep bowl, and also add salt and ground black pepper to taste with mushroom seasoning. We also add garlic and, if desired, finely chopped herbs. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!
We marinate the champignons.
Pour the marinade into the bowl with the champignons and mix everything well with clean hands. Attention: It is better not to use a tablespoon for this action, as you can damage the mushroom caps. The only thing that will work is a wooden spatula, since it has blunt, rounded edges. Now cover the container with a lid from the pan (diagonally it should be almost the same as the rim of the bowl) and put it in the refrigerator to steep for 2–3 hours. In principle, the marinating time can be reduced to 30–60 minutes, but then the champignons will not be so juicy and tasty.
Cooking champignons with mayonnaise in the oven.
Using a tablespoon, place the marinated champignons into the sleeve and close tightly with a special thread. Meanwhile, turn on the oven and preheat it to temperature 200 °C. After this, place the sleeve, seam side up, on a baking sheet and place it on intermediate level into the oven. Approximate baking time 30–40 minutes, but everything is relative, since each housewife’s oven cooks dishes differently, so the duration of the process itself varies. After the allotted time, use oven mitts to remove the container and carefully open the sleeve. Place the mushrooms back into the oven and bake them until they are golden brown. At the end, turn off the oven, take out the baking sheet and leave it aside, while the dish cools slightly.
Using a wooden spatula, place the champignons in a special plate and serve to the dinner table. Attention: If you didn’t add chopped parsley to the marinade, then it’s time to sprinkle the mushrooms with herbs so that they are saturated with the aroma of freshness. Boiled pasta, mashed potatoes, fresh vegetable salad, as well as rice or buckwheat porridge. The advantage of such mushrooms is that they are very filling, so you can enjoy them even without meat.
Recipe 7: Champignons on skewers, whole baked in the oven
Champignons – 1 kg
Mayonnaise – 100 gr
Soy sauce – 4 tablespoons
Ground ginger - 0.5 teaspoon
Seasoning for mushrooms – 1 teaspoon
Khmeli-suneli seasoning - 0.5 teaspoon
Hot red pepper – ¼ teaspoon
Salt - to taste
1. First you need to choose a deep, large container that would be suitable for your number of mushrooms. Pour mayonnaise into it and soy sauce, add ground ginger, hot red pepper, seasoning for mushrooms and “Khmeli-suneli”, season with salt to taste. 
2. Mix the marinade well and leave it to steep so that all the spices “make friends” with each other. 
3. Meanwhile, prepare the mushrooms. Wash them under running water and dry them well with a paper towel. If desired, you can remove the skin from the champignons; this is done quite easily. But you can leave it, to taste ready-made dish It won't show up in any way. 
4. Place the champignons in a bowl with the marinade and mix them well so that each mushroom is covered with the sauce. 
5. Wrap the champignons in cling film and leave them to marinate for 30 minutes. Mushrooms, unlike meat, do not require long marinating. If you are limited in time, then 15 minutes will be enough. 
6. Then, one by one, we begin stringing the champignons onto wooden skewers, tightly close to each other. Place them on a baking sheet and bake in an oven preheated to 180 degrees for 20-25 minutes. 
And if you don’t have enough barbecue smoke for authenticity, then while cooking the barbecue you can pour “liquid smoke” over it. Or, while cooking, place small alder shavings down the oven in a frying pan. Then the smell of a forest fire will definitely be provided to the barbecue.
Serve the finished champignons on skewers to the table. 
Recipe 8: baked champignons in the oven whole with cheese and filling
I have been making this appetizer for several years now for almost every holiday. The simplicity of preparing champignons with cheese in the oven and the availability of ingredients are captivating. In addition, mushrooms in this design have their own peculiarity: their taste changes after cooling. When hot, they can be served as a separate dish, and when cold they turn into an excellent snack.
If on New Year's table If the presence of strong alcoholic drinks is planned, I guarantee that the champignons with cheese will be one of the first to be sold. Can be prepared in advance, covered with cling film and stored in the refrigerator for 1-2 days.
Champignons - 450 g.
Hard cheese - 100 g.
Garlic - 3 cloves.
Mayonnaise - 3 tbsp.
Butter - 20 g.
Utensils and utensils: grater, knife, baking dish, plate.
Rinse the champignons. Cut the mushroom stems as close to the cap as possible. Place the mushrooms in a baking dish. It is necessary to spread it more densely, since during baking the mushrooms will lose a significant part of the water they contain and decrease in size. 
Place a small piece of butter in each cap (it will make the mushrooms more tender).
Make the mushroom filling. 
To do this, grate the cheese on a fine grater, mix with crushed garlic and mayonnaise.
Mayonnaise serves as a thickening agent for the filling - with it, the mushrooms will be stuffed more densely and, therefore, tastier. But if champignons with cheese are cooked in the oven at the height of the diet, then mayonnaise and butter can be omitted. 
Stuff the champignons with the filling.
Bake in the oven until the cheese melts. In my oven it takes me 20 minutes at 180 degrees. 
That's it, the appetizer is ready. You can eat it either hot or cold. I usually wait until it cools down and only then serve it - I like the taste of cold champignons baked with cheese in the oven better.
Loading...