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Any mushroom is a nutritious and low-calorie food that tastes great. The most affordable fruiting bodies are champignons, which are not only harvested in the forest, but also grown for sale all year round.

It should be said that oven-baked champignons are especially popular with housewives. Both hot dishes and cold snacks are prepared from them. It takes no more than 15-20 minutes to bake, so cooking the dish will not take much of your precious time.

Experienced chefs know how to stuff mushrooms for baking, so that the dish will turn out delicious, satisfying and aromatic. Therefore, they want to share their experience with novice housewives.

How to properly stuff mushrooms for baking in the oven, learn from the proposed recipes, which are described in stages.

How to bake whole mushrooms in the oven with the addition of cheese

It is quite simple to bake whole mushrooms in the oven with the addition of cheese, the main thing is the presence of fresh small specimens of mushrooms and other ingredients necessary for the dish.

• 500 g of mushrooms of the same size;
• 3 tbsp. l. butter;
• ½ part lemon;
• 150-200 g of hard cheese;
• Salt and ground pepper;
• Greens to taste.

How to properly bake whole mushrooms in the oven is described in the recipe step by step.

Peel the mushrooms (do not rinse), cut off the tips of the legs.

Finely chop the herbs, add to the mushrooms, squeeze lemon juice on them, salt and pepper, mix gently with your hands.

Cover the baking sheet with food foil, make sides, grease the foil well with melted butter.

Put the mushrooms with their caps down, and grind on top with grated hard cheese.

Cover with foil on top, press or pinch at the edges and place in a preheated oven.

Bake for 15-20 minutes. at a temperature of 180-190 ° C (depending on the size).

Any side dish you cook will go well with such a dish.

How to stuff mushroom caps for oven baking

The recipe for whole-baked champignons can be slightly changed and only the caps can be stuffed separately. Champignons baked in the oven with cheese can be made without foil.

• 500 g of large champignon caps;
• 2 onion heads;
• 150 g of hard cheese;
• 2 tbsp. l. vegetable oil;
• 50 g butter;
• 3 tbsp. l. sour cream;
• Salt and spices to taste.

The recipe for baked mushrooms stuffed with cheese is described in detail.

1. Rinse the hats quickly, blot with a paper towel and put a piece of butter in each cap.
2. Peel the onion, cut into small cubes and fry in vegetable oil until pleasant golden brown.
3. Allow the onion to cool completely, combine with grated cheese and sour cream, mix and stuff each hat.
4. Put parchment paper on a baking sheet, grease with vegetable oil and lay out the caps, one next to the other.
5. Place the baking sheet in a hot oven and bake for 15 minutes. at 180 ° C.
6. Mushrooms can be served both cold and hot.

The recipe for baked champignons with cheese should definitely be in your notebook to delight your household with a delicious dish.

Champignons with cheese and garlic baked in the oven

Champignons stuffed with cheese and baked in the oven are a great snack option for a buffet table. And if you add garlic to the mushrooms, the dish will turn out to be spicy and aromatic, which will delight the guests.

• 600-800 g of medium-sized mushrooms;
• 2 onion heads;
• 4 cloves of garlic;
• 1.5 tbsp. l. bread crumbs;
• 200 g of hard cheese;
• 1 tsp provencal herbs;
• Butter;
• Salt.

Cooking mushrooms baked in the oven with cheese according to a recipe with a detailed description will be especially useful for novice housewives.

1. Peel the champignons and remove the legs from the caps with a knife.
2. Grease a baking sheet with butter, lay out the caps and salt a little inside.
3. Chop the legs with a knife, also make with peeled onions.
4. Put mushrooms and onions in a preheated pan, add 1 tbsp. l. butter and fry for 10 minutes.
5. Add chopped garlic, Provencal herbs and bread crumbs, mix thoroughly.
6. Fill each hat, sprinkle with grated cheese on top and place in an oven preheated to 200 ° C for 15 minutes.

Champignons baked in a slow cooker with chicken fillet and cheese

From mushrooms baked in a slow cooker, an elegant appetizer is obtained for receiving guests. Or it can be served with a side dish of potatoes and boiled rice for a family dinner.

• 10-15 champignons;
• 200 g of boiled chicken fillet;
• 1 onion head;
• 50 g of hard cheese;
• 2 tbsp. l. mayonnaise;
• 2 tbsp. l. vegetable oil;
• 50 ml of water;
• 1 bunch of green onions;
• Salt and black pepper.

1. Pre-boil the chicken fillet until tender, do not salt the broth.
2. Separate the peeled mushrooms, or rather the caps from the legs, with a knife or a teaspoon.
3. Place the hats on a serving board or cutting board.
4. Chop the mushroom legs and peeled onions with a knife and put in a multicooker bowl, add oil and fry until golden brown in the "Fry" mode.
5. Add diced meat, add mayonnaise, salt and pepper, mix.
6. Cook for 5-7 minutes, remove the filling and let cool.
7. Rinse the multicooker bowl, brush with a little oil and add the already stuffed champignon caps.
8. Close the multicooker, set the “Multipovar” function with a temperature of 150 ° C for 20 minutes.
9. Grate the cheese, open the lid after the signal, pour in water and put grated cheese in each cap.
10. Close the lid, turn on the previous function with the same temperature, but set it for 15 minutes.
11. Open a slow cooker, transfer the hats to a plate, sprinkle with chopped green onions and serve.

Champignons with tomatoes and bell pepper, baked in the oven

Champignons cooked with tomatoes and baked in the oven are especially appreciated by many housewives for the simplicity and speed of the process.

• 10-15 large mushrooms;
• 1 carrot and 1 onion;
• ½ bell pepper;
• 3 tomatoes;
• 3 cloves of garlic;
• 1 tbsp. l. soy sauce;
• 3-4 tbsp. l. olive oil;
• 100 g of hard cheese;
• Salt, basil to taste.

1. Separate the caps from the legs, remove the top film from the caps.
2. Chop the legs, peel the carrots and onions, grate the first one, chop the second finely.
3. Chop the cloves of garlic with a knife, chop the peppers and tomatoes as small as possible.
4. Heat oil, add all vegetables and cook for 7 minutes. over high heat.
5. Add the legs, stir, salt, add the basil and fry for another 5-7 minutes.
6. Rub the caps with crushed garlic and soy sauce combined together.
7. Fill the caps with the filling, sprinkle with grated cheese and distribute in a baking sheet lined with parchment.
8. Preheat the broiler to 200 ° C, set the time to 15 minutes. and bake until tender.

Champignons baked with chicken, sour cream and cheese

Champignons baked with chicken and cheese will decorate any festive meal. An incredibly tasty and aromatic dish can be served as an appetizer, or as an independent dish.

• 700 g of chicken meat;
• 1 kg of champignons;
• 2 onion heads;
• Vegetable oil;
• 2 cloves of garlic;
• 200 ml sour cream;
• 100 g of hard cheese;
• Salt and a mixture of ground peppers to taste.

1. The mushrooms are peeled, washed and cut into medium slices.
2. The onion is peeled, cut into thin half rings, the garlic is finely chopped.
3. The meat is boiled for 15 minutes. in salted water and after cooling, cut into strips.
4. A baking dish is greased with oil, first a small part of the meat is laid out, greased with sour cream, sprinkled with grated cheese.
5. Next, lay out a layer of onions and mushrooms, add a little, pepper and grease with sour cream, sprinkle with cheese.
6. The meat is laid out again, salted, peppered and sprinkled with chopped garlic.
7. Smeared with sour cream on top and sprinkled with cheese, then mushrooms and onions, and also smeared with sour cream and sprinkled with cheese.
8. The mold with mushrooms and meat is placed in an oven preheated to 180 ° C, set for 30 minutes. and baked.

Champignons with garlic baked in foil

If you want to make a simple but tasty appetizer for the arrival of guests, try the recipe for making tender and slightly crispy mushrooms baked in foil.

• 700 g of mushrooms;
• 200 g of cheese;
• 3 cloves of garlic;
• 100 ml sour cream or mayonnaise;
• Salt.

1. Gently unscrew the legs from the mushrooms, rinse and dry everything on a kitchen towel.
2. Grate the cheese, peel the garlic and finely grate.
3. Combine with mayonnaise, add salt, mix and put the filling into each cap with a teaspoon.
4. Stick the mushroom legs into the filling, carefully wrap each champignon in foil and put on a baking sheet.
5. Place in a preheated oven and bake for 15 minutes. at 200 ° C.

Champignons cooked in a roasting sleeve

Champignons cooked in a roasting sleeve is a dish with amazing taste and aroma. The mushrooms are juicy, tender, so your family and friends will be satisfied with lunch or dinner.

• 1.5 kg of champignons;
• 200 ml mayonnaise;
• 1 kg of chicken wings;
• 2 tbsp. l. soy sauce;
• Salt to taste;
• 1 tbsp. l. mushroom seasoning;
• 5 cloves of garlic;
• 1 tsp ground black pepper;
• 1 tbsp. l. Italian herbs.

1. Rinse the peeled mushrooms, remove the foil from the caps and put in a deep bowl.
2. Cut the garlic into thin slices and cut the onion into half rings, add to the mushrooms.
3. Wash the wings, put in mushrooms, salt and pepper, add Italian herbs and mushroom seasoning.
4. Pour in the soy sauce and mayonnaise, gently mix the whole mass with your hands and put in the sleeve.
5. Tie on both sides, put on a baking sheet, make several punctures on top with a toothpick.
6. Put in a cold oven, turn it on at 180 ° C and bake for 40-50 minutes.

Champignon hats stuffed with minced meat filling and baked in the oven

To surprise family members with a delicious hot snack, prepare mushrooms stuffed with minced meat and baked in the oven.

• 15 large hats;
• 100 g of hard cheese;
• 300 g minced meat (chicken can be used);
• Vegetable oil;
• 2 onions;
• Salt and black pepper.

The recipe for oven-baked mushrooms stuffed with minced meat is described in detail for convenience.

1. Remove the foil from the hats, rinse quickly under the tap and put on parchment in a baking sheet.
2. Chop the onion, fry in oil until golden, combine with minced meat.
3. Add salt and black pepper, knead with your hands and fill the caps with the filling (stack it up).
4. Turn on the oven at 180 ° C, set the time for 30-40 minutes. and put the mushrooms to bake.
5. In 10 min. until ready to remove the baking sheet, sprinkle the mushrooms with grated cheese on top and bake again.
6. Put the mushrooms baked in the oven with the filling on a large plate and serve.

Champignons baked with avocado and bell pepper

Usually, if you need to cook something tasty, mushrooms come to the rescue. Oven-baked champignons stuffed with avocado and pepper is exactly what you need for this.

• 10 large mushrooms;
• 1 tomato;
• ½ part of avocado and red bell pepper;
• 1 tbsp. l. soy sauce;
• 2 cloves of garlic;
• For ½ tsp. sesame seeds and green cilantro.

The recipe for stuffed mushrooms baked in the oven is described below in detail.

1. Remove the legs from the peeled mushrooms, rinse the caps under running water and let dry on a towel.
2. Cut the avocado and pepper into small cubes and mix.
3. Season with soy sauce, crushed garlic, stir and fill the caps.
4. Place in a greased dish, place in a hot oven and bake for 15 minutes. at 180 ° C.
5. Before serving, sprinkle the surface of the mushrooms with sesame seeds and chopped cilantro.

What else can you stuff with mushrooms for baking: mushrooms with cauliflower

An easy-to-prepare, but tasty and appetizing appetizer of stuffed and oven-baked champignons will complement your everyday menu. It can also be placed on a festive table, which will make it more picturesque.

The recipe for cooking mushrooms baked in the oven with cauliflower is the best option. If you have mushrooms, then the question of the filling will never come before you, because all the ingredients are always in the refrigerator.

• 10 large mushrooms;
• 150 g cauliflower;
• 1 head of white onion;
• 70 g butter;
• 2 tbsp. l. sour cream;
• 50-70 g of hard cheese;
• 3 tomatoes;
• Salt and paprika to taste;
• 3 sprigs of green dill.

We suggest using a recipe with a step-by-step photo of cooking oven-baked mushrooms stuffed with cauliflower.

1. Carefully separate the legs from the caps (you can make mushroom sauce from them).
2. Put the hats in boiling salted water and boil for 5-7 minutes.
3. Place gently on a tea towel with a slotted spoon and leave to drain and cool.
4. Disassemble the cabbage into small inflorescences, combine with peeled and diced onions.
5. Fry in a small part of butter until golden brown, pour in sour cream, add salt and paprika, mix.
6. Stew for 5 minutes. over low heat, put on a plate and let cool.
7. Fill the mushroom caps with the filling, distribute on a baking sheet.
8. Cut the tomatoes into thin slices and place on each hat.
9. Sprinkle with finely grated cheese on top and place in a hot oven.
10. Bake for 15 minutes. at 180 ° C, then remove from the oven, sprinkle with chopped dill, let stand for a while and serve.