Oven-baked stuffed champignon mushroom caps: photos, recipes for cooking mushroom dishes

Preparing for the next feast or family dinner, the hostesses are anxiously thinking about what to pleasantly surprise their loved ones and guests with - bake meat in the oven, cut an original salad, or experiment with such a popular delicacy as champignons cooked under a hat.

Recently, more and more connoisseurs of home cooking have opted for mushroom dishes - soups, pastries, side dishes - which include many beloved chanterelles, oyster mushrooms, pigs or honey mushrooms. However, it is the mushroom specimens that most often become the key ingredient in many culinary masterpieces.

It should be noted that a wide variety of products are used as fillings with which such dishes are filled. That is why experienced chefs never think for a second about what can be used to stuff mushroom caps. Despite this, the most common "fillers" are still cheese "mixes", meat and vegetables.

A platter of mushroom caps stuffed with cheese and baked in the oven

Among those recipes that literally top the list of possible methods for preparing mushrooms, experts single out those that mandatorily provide for the procedure for baking these dishes in the oven. It should be noted that it is champignon hats baked in the oven with a filling such as cheese that most often crown the festive table.

By the way, you can start experimenting with the simplest recipe, the execution technology of which is as follows:

A pound of mushrooms should be thoroughly washed and dried with a paper towel.

Then you need to gently break off the mushroom legs, and clean some of the pulp from their caps.

After that, you need to cut these elements into small pieces and send them to the pan to fry along with the chopped onion.

For a dish of baked champignon mushroom caps to acquire more refined notes, grate 4 cloves of garlic and 200 g of cheese on a grater, the mixture of which will become the main filling. By the way, this consistency must be mixed with previously fried ingredients and salt thoroughly.

Only after that, the resulting mass can be laid out on the hats, which should immediately be sent to the oven for half an hour at a temperature of 180 ° C.

Experienced chefs say that you can also use garlic mixtures, pickled cucumber or bell pepper mixes as a filling.

In addition, it should be remembered that the mushroom caps stuffed in this way are best served hot.

As mentioned earlier, there are many ways to cook champignon mushrooms. Another interesting recipe of the hostess is the one that includes potato filling (you need 2 pieces), parmesan cheese (50 g) and sour cream (about 50 ml).

  1. To create this delicacy, you will need 10 pieces of champignons, pre-washed, peeled and dried.
  2. The next stage involves baking their caps in the oven (for 7 minutes at 180 ° C), each of which must be pre-salted and coated with 1 tablespoon of sour cream.
  3. Also, don't forget to fill the mushrooms with fried onion pieces and champignon legs, browned and diced.
  4. Since it has already become clear how to stuff the champignon caps in this case, it is imperative to finely chop the potatoes for stuffing, which then must also be thoroughly fried. If desired, the mixture can be seasoned with ground pepper or simply salt, and then put it on the mushroom caps, already stuffed with the onion-mushroom mixture.
  5. At the very end, Parmesan is rubbed, which is sprinkled on an almost ready-made stuffed dish. After that, it goes into the oven for another 15 minutes.

Before treating guests to such a delicacy, you should decorate the culinary masterpiece with finely chopped tomatoes and herbs - for example, parsley.

Salad with hard cheese and champignon caps

Most craftsmen know that making a salad of hard cheese and champignon caps is quite easy. First of all, you need to prepare - wash and peel - 600 g of mushrooms, and then cut them into thin slices. After that, the key ingredient should be sent to the skillet so that the pieces acquire a golden hue. To create this dish, you will also need two small onions, chopped and fried. However, to complete the salad, you will need to grate 250 g of cheese, and hard-boil 5 eggs and chop thoroughly. In the end, you just need to mix the previously prepared ingredients, salt or pepper them, and add 500 ml of mayonnaise. To add freshness to the dish, you can sprinkle the delicacy with a little green onions on top. By the way, true gourmets recommend trying this delicacy in combination with a glass of good white wine.

Julienne with sour cream and cheese in champignon hats

Those who like all kinds of mushroom products prefer to cook julienne with sour cream and cheese in champignon hats.

  1. To do this, 500-600 g of mushrooms, cut into small cubes, are fried in melted butter (20 g).
  2. In addition, flour (2 tablespoons) is separately cooked in a pan, and then mixed with 60-70 ml of sour cream and carefully brought to a boil. After that, 10 ml of lemon juice and a small amount of salt are added to this mixture to taste.
  3. At the very end, 200 g of cheese is grated, after which the already cooked mushrooms are laid out on a baking sheet, sprinkled with it and poured with sour cream sauce.
  4. The dish is baked at a temperature of 180 ° C until fully cooked.

Delicious julienne in champignon hats with chicken

Delicious julienne in champignon hats can also be made with chicken: the recipe is practically no different from the previous one, however, it provides for the use of 500 g of fillet, which must be boiled and chopped thoroughly. After that, two medium-sized onions are chopped, 300 g of mushrooms are chopped, and the whole mixture is then fried over low heat for 15 minutes until the liquid that has evolved evaporates. It is necessary not to forget to add fillet to this consistency, after which the cooking dish should be pepper or salt and be sure to remove from heat.

As you might have guessed, the champignon hats baked with onions and cheese are somewhat inferior to the original Julienne recipe. Therefore, it remains only to fry the flour in a pan, mix it with 350 g of cream or 300 g of sour cream. Previously cooked meat and mushrooms are then added to this sauce. As in the previous recipe, 200 g of cheese is rubbed, after which the dish is sprinkled with it before the hostess sends it to the oven for 15-20 minutes at a temperature of 180 ° C.

What else can you stuff mushroom caps with?

         As already mentioned, depending on what taste preferences the cook has, this can be a filler for champignon mushroom caps.

For example, to prepare a dish filled with minced meat - that is, chicken, beef or pork - minced meat (no more than 150 g will be needed), you must:

  • Wash 10 pieces of large mushrooms, peel and separate the tops from them;
  • prepared caps should be thoroughly salted, and the legs should be finely chopped;
  • after that, you need to chop half of the onion and temporarily put it aside;
  • warming up a frying pan, over medium heat, it is necessary to fry the tops of the mushrooms in butter on each side for 1 minute;
  • then, to get mouth-watering champignon hats stuffed with chicken or minced pork, you should put them on a baking sheet, then send them to the oven;
  • before that, you need to fry the chopped onions and mushroom legs, and then let them cool down a little;
  • only after that you can safely combine minced meat, onion-mushroom mixture, pre-chopped one egg and greens. For added pungency, you can season the consistency with black pepper and salt;
  • in the end, fill the caps with the resulting mass, and then send them to bake for 20-25 minutes in an oven preheated to 180 ° C.

In order to correctly carry out the cooking procedure, pay attention once again to the photo with the recipe for baked mushroom caps stuffed with meat. Take note of the fact that this dish can be served both hot and cold.

A platter of champignon hats stuffed with chicken and cheese

In addition to the fact that minced meat is often used for filling mushrooms, many housewives like to experiment with tender chicken fillet. This type of meat is considered dietary and tender in its characteristics. In addition, this recipe involves the preparation of a pickling sauce, which makes mushroom caps stuffed not only with chicken, but also cheese, more aromatic and juicy.

  1. 200 g of champignons must be washed, dried and peeled, not forgetting to separate the legs from them.
  2. The remaining caps should be marinated: for this, 30 ml of vegetable oil, 20 ml of lemon juice, a little pepper and salt are mixed in an ordinary bowl. After that, the tops of the mushrooms are dipped into this liquid and kept for half an hour.
  3. Until 30 minutes have elapsed, the filling for the mushroom caps stuffed with tender chicken meat is prepared: the onion, mushroom legs and fillet cubes (100 g) are cut and fried.
  4. After that, one tomato is cut into rings and laid out on the bottom of a refractory mold. The marinade, which remained after soaking the caps, is also poured into the container.
  5. Then the tops of the mushrooms are laid out on top of the tomatoes and filled with the already prepared mixture of chicken, onions and legs. Do not forget to put 15 g of butter on the bottom of the baking dish.
  6. Before being sent to the oven, the dish is sprinkled with grated cheese (30 g), after which it is baked for half an hour at a temperature of 180 ° C.
  7. After a specified period of time, the mushroom caps stuffed with chicken and cheese can be considered ready.

How to stuff mushroom caps: an appetizer with crab sticks

For the preparation of mushroom filling, not only standard ingredients are used: there are recipes that suggest that grated crab sticks or cooked rice will be laid inside the mushrooms.

In combination with seafood, such delicacies become very tender and tasty, moreover, they are covered with an appetizing crust. Culinary experts say that crab meat gives a delicious flavor to the food, and the cooking procedure does not take too long.

  1. This recipe for mushroom caps baked in the oven and stuffed with crab sticks involves the use of 20 pieces of large mushrooms.
  2. The key ingredient must be washed and cleaned, and then the legs are cut off, and the tops are carefully scraped out with a small spoon.
  3. After that, chopped two onions are sautéed in a frying pan, which should then be cooled.
  4. 120 g of grated cheese, about 250 g of crab sticks, 30 g of bread crumbs and spices to taste - for example, salt and thyme - are mixed in a pre-prepared bowl.
  5. The resulting mass is stuffed with mushroom caps and sent to the oven, preheated to 200 ° C, for 20 minutes.

How else can you make champignon caps?

Experienced chefs consider one of the most original recipes in which mushrooms are stuffed with boiled rice.The chefs say that such a dish turns out to be very satisfying, but at the same time healthy and not very fatty. Moreover, someone prefers to cook such a delicacy in the oven, while others make it on the grill.

  1. First of all, 50 g of rice is boiled in slightly salted water, and 600 g of mushrooms are washed and peeled, their legs are carefully removed.
  2. This recipe for making champignon caps in the oven necessarily includes carefully scrubbing the tops of the mushrooms, cutting one onion and legs into small cubes.
  3. After that, onions and all the same legs are fried in a frying pan until golden brown in vegetable oil.
  4. To finish with the preparation of the filling, you should add already boiled rice and spices - salt or pepper to the above ingredients.
  5. Now you can preheat the oven to 200 ° C, stuff the mushrooms with the prepared mass, and then put them on a baking sheet and bake for 20 minutes.

Each housewife has her own recipes for making delicious champignon hats: they can include both delicacies - meat and seafood - and lighter fillings.

Champignon hats stuffed with Parma ham

Probably, there is no such person who would not like mushrooms in combination with juicy pork, tender chicken or spicy beef. However, a variety of culinary techniques and methods of creating certain dishes invites chefs to experiment with Parma ham (no more than 50-60 g of it will be needed).

  1. First you need to wash 500-600 g of mushrooms and peel them, not forgetting to remove the legs. Immediately thereafter, the tops can be transferred to a refractory mold.
  2. The next step is cutting one onion and the remaining legs, which are then fried in a pan until golden brown.
  3. Among all the recipes for making champignon hats, this one involves the use of 20% cream (no more than 100 g), Dorblu cheese (you will also need about 100 g) and sea salt.
  4. The cream is poured into a skillet over the onions and legs and brought to a boil so that they evaporate a little. The resulting consistency is salted, pepper and must be cooled.
  5. Then the cooked mass is laid out in hats, and a small piece of blue cheese is placed on top. Moreover, each serving is topped with a thin plate of Parma ham.
  6. The final stage is baking mushroom caps stuffed with cheese and meat at a temperature of 200 ° C for 15 minutes.

It should be noted that gourmets recommend serving this dish to the table with a glass of red wine or any other alcoholic beverage.

Champignon hats stuffed with vegetables and minced meat

Another hearty recipe is called one in which, together with the key ingredients - mushrooms (you need 15 large pieces) - a mix of vegetables and minced meat (no more than 250 g) is used.

  1. As before, the champignons are washed, peeled, their legs are removed, and small indentations are carefully made in the caps for the filling.
  2. Next, one small onion and carrot are cut into cubes, and half of the red bell pepper is peeled from seeds and also finely chopped.
  3. This recipe for mushroom caps stuffed with cheese, vegetables and meat includes the procedure for frying the ingredients already listed in the previous paragraph in a pan, which are then mixed with minced meat, salted and stewed over medium heat for no more than 10 minutes.
  4. Tops of mushrooms stuffed with a mass are sprinkled with 30 g of grated cheese and then sent to bake for 15-20 minutes in the oven at a temperature of 190 ° C.

Champignon hats stuffed with egg and onion mixture

Another delicious hot snack is considered by culinary masters to be one that contains an egg and onion mixture. This recipe for making stuffed champignon hats baked with bell pepper in the oven looks like this:

  1. In 500 g of mushrooms, the legs are traditionally separated, and their tops are carefully cleaned with a teaspoon, where the filling will be laid out.
  2. To prepare the mixture itself, you need to boil 2 eggs, peel one small onion and one bell pepper, and then cut the vegetables into cubes.
  3. The next step is to fry the onions and peppers over medium heat until they acquire a golden hue.
  4. In addition, mushroom caps cooked with cheese (50 g will be needed) and eggs, which are also rubbed on a fine grater, should be filled to the brim with a filling of peppers, onions and the already named ingredients.
  5. The baking procedure takes place in two stages: in the first, the mushrooms are simmered in the oven for 15 minutes at a temperature of 140 ° C, and then they are again sent to the oven for 2 minutes, after they have been sprinkled with a small amount of the remaining cheese.

Champignon caps with bell pepper and garlic

The culinary masters consider the most dietary mushroom dish in which the main filling is bell pepper (1 piece) and garlic (2 prongs) with onions (1 piece). Such stuffed mushroom caps, baked in the oven, are most often served as a side dish for fish or meat delicacies.

  1. To begin with, 12 pieces of large mushrooms are washed, and their legs are carefully removed. The remaining caps are set aside for stuffing.
  2. Bell peppers are peeled from seeds and crushed into cubes. The onion is also cut into small pieces, and the garlic is finely crumbled.
  3. To make the filling, you need to warm up the pan and fry the already chopped ingredients on it. Moreover, do not forget to pepper and salt them, and add 20 g of green onions on top.
  4. Such mushroom caps, baked with vegetables in the oven, are cooked for no more than 20 minutes at a temperature of 200 ° C and must be served hot.
  5. Culinary experts say that on top of such a dish you can safely decorate with basil or parsley, and serve any tinctures as drinks.

Depending on what ingredients the hostess has on hand, she can experiment with varieties of toppings for baked mushroom dishes. And now, guided by all the listed recommendations, you can easily understand how exactly to prepare delicious champignon caps.


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