Stuffed champignons with cheese in the oven- this is not difficult to prepare, but very, very tasty mushroom appetizer for a festive and everyday table. Having prepared such mushrooms for a festive table, you will not lose, because they will be one of the first to leave the table. I think it's not even worth talking about how harmonious the combination of champignons and cheese is, because their combination can be found in many dishes.

One has only to remember about julienne from champignons with chicken, about French meat, about stacks of mushrooms and cheese, about French mushroom soup with mushrooms and cheese.

Oven-baked mushrooms stuffed with cheese can be prepared according to many recipes. All recipes differ from each other rather in the set of ingredients, or, in other words, in the composition of the filling, rather than in different technological processes.

From the recipe itself, it becomes clear that the main ingredient in the filling of this appetizer will be cheese.

Recipe for stuffed mushrooms with cheese in the oven, which I want to offer you, will be not only simple in terms of preparation, delicious and festive, but also quite acceptable in terms of cost.

To prepare stuffed mushrooms with cheese, you can use different types of cheese. Most of the recipes involve the use of hard cheese or processed cheese. These two types of cheeses are the most popular, inexpensive and affordable. Hence the popularity. But besides these cheeses, you can use soft and pickled cheeses to make stuffed mushrooms with cheese. You will get an exquisite taste of the dish if you take brie cheese, camembert, gouda, mozzarella, gorgonzola, dorblu, parmesan and others for the filling. Well, today's recipe will use processed curd cheeses, common and loved by many. In any case, you can take any of the above cheeses instead and follow the recipe.

Now let's move on to the recipe and see how to cook stuffed mushrooms with cheese step by step with photo.

Ingredients:

• Champignon
• Processed cheese
• Garlic
• Mayonnaise
• Dill
• Sunflower oil
• Salt

Oven stuffed mushrooms with cheese - recipe

Cooking baked stuffed mushrooms begins with their preparation. Use a knife to clean the mushroom legs from soil residues. Next, wash the mushrooms.

Cut off their legs. Finely chop them with a sharp knife.

Put the chopped champignon legs in the pan. Fry in vegetable oil for 10 minutes. Remove from heat and let cool.

Grate the processed cheese on a medium or coarse grater, as in my case. Peel the cloves of garlic. Squeeze the garlic through a press to the cheese.

Chop the dill finely.

Add it, like garlic, to cheese.

Place the fried mushrooms that have cooled down.

Salt the filling for cooking stuffed mushrooms with cheese in the oven and season with mayonnaise.

Mix well.

So, the filling and champignons are ready and you can start stuffing. Using a teaspoon, fill the mushroom caps with the cheese filling. Fill the mushrooms with a slide, as during the baking process, the filling will slightly decrease in volume. Heat the oven to 170C. Lubricate the mold with oil. Place the mushrooms on it.

Bake the stuffed mushrooms with cheese in the oven for 15 minutes. This time is enough to mushrooms stuffed with cheese in the oven prepared.

Serve the finished dish as a hot snack, but even when cooled down, the mushrooms will not cease to be tasty. Enjoy your appetis

Stuffed champignons with cheese in the oven. Photo

Oven stuffed mushrooms Is a delicious, beautiful and easy-to-prepare dish that can be a great snack option on any table. The stuffed mushrooms look very impressive. And they can be served both hot and cold. One has only to try to make stuffed champignons once, understand the principle of their preparation, and then it is easy to experiment with new different fillings, creating completely unusual new tastes of your favorite snack.

Many products are used for stuffing champignons (of course, with the exception of sweet ones): minced meat, fish fillings, vegetables ... It is most convenient to start with large or medium-sized mushrooms; and preferably the same size.

Recipe "Stuffed champignons baked in the oven with cheese"

Stuffed champignons in the oven is a tasty, appetizing, aromatic and satisfying dish that can be included both in the daily menu and in the holiday. It's no secret that this type of mushroom contains a large amount of trace elements useful for the human body, and champignons also have excellent taste.

Juicy mushroom caps can be served warm or cold; in any case, they will make a pleasant impression on household members or guests. This dish goes well with meat or fish dishes.

Stuffed champignons baked in the oven are easy to prepare. It will take 30-45 minutes to cook a dish; it is prepared from available, low-cost ingredients.

The filling of mushrooms can be varied. It uses various vegetables, minced meat, cheese, fresh herbs, sauces, eggs, ham. To make the mushrooms juicy and not shriveled when baked, it is recommended to put a piece of butter in each cap.

You can use both fresh mushrooms and frozen ones in the recipe. If frozen mushrooms are used, then the cooking time in the oven is increased by 5 minutes.

Mushrooms should be chosen of the same size, in which case they will be evenly fried and look harmonious on the table.

• champignons - 10 pcs.;
• onion - 1 pc.;
• sour cream - 400 g;
• cheese - 350 g;
• greens;
• salt.

Cooking process:

1. Remove the stems of the mushrooms, cut 5 champignons into small cubes. Place the shredded mushrooms in a salad bowl.

2. Remove the husks from the onion and cut into small cubes. Pour the mushrooms into the pan, distribute them evenly over it, sprinkle with salt to taste and fry the mushrooms in oil for 10 minutes. The fire should be medium.

3. Attach the chopped onion to the mushrooms, mix the contents of the pan well with a silicone spatula and cook for another 10 minutes.

4. Grate hard cheese on a coarse grater. Combine the mushrooms, onion, cheese and sour cream in a skillet.

5. Line a baking sheet with foil or parchment paper to prevent the mushrooms from burning during cooking. Grease the foil with a little vegetable oil. Place the whole inverted mushroom caps on a baking sheet.

6. Place the prepared filling inside each cap. Place a baking sheet with mushrooms in an oven preheated to 180 degrees for 30 minutes.

Decorate the ready-made champignons with herbs. It is most delicious to eat hot. Stuffed champignons with cheese will be excellent hot appetizers on the festive table.

Stuffed champignons can be cooked with a very wide range of products, one of the interesting combinations, in my opinion, is cream cheese with shrimps. And on top is a crust of hard cheese. Very tasty!

When preparing a dish, you can replace cream cheese with fat sour cream or mayonnaise. If you do not like mustard, you can skip it in the recipe.

Large champignons are ideal for the dish.

It is necessary to cook from:

• shrimp (boiled and frozen) - 250-300 g;
• cream cheese - 2 tbsp. l .;
• hard cheese;
• ground black pepper;
• garlic powder - 1 tsp;
• parsley;
• mustard - 1 tsp;
• salt - a pinch;
• champignons - 500 g.

Sequencing:

1. Cut off the stems of the champignons, cut them into small pieces.

2. Place the chopped mushroom legs in a small skillet, season with salt and sauté in sunflower oil for 8 minutes.

3. Defrost the shrimps in advance, as they are cooked-frozen in cooking, they do not need. Cut the shrimp into small pieces so that there are no large pieces. Do not chop the clams too finely or they turn into mush.

4. Place the shrimp in a bowl to mix the filling. Grind the cheese with a coarse grater. Chop the greens. Combine shrimp with chopped fried mushroom legs, cheese and herbs in a bowl.

5. Add cream cheese, black pepper, garlic powder, mustard. Stir all the ingredients and look at the consistency of the mass, it should not be too liquid.

6. Fill the mushroom caps with the filling, tamp it well with a teaspoon. Line a baking sheet with parchment paper and place the stuffed mushrooms on top of it.

Place the baking sheet in an oven preheated to 180 degrees for 45 minutes. and bake the mushrooms until the cheese is melted and the top is browned. Serve on a large flat platter while hot. Bon Appetit!

The preparation of such a dish will take a minimum of time and effort. It will become a real decoration of the festive table.

If you want the mushrooms to taste sour, sprinkle with lemon juice before placing the dish in the oven. You can use any minced meat in the recipe, however, preference can be given to chicken, as it is more tender.

Products presented:

• champignons - 8 pcs.;
• minced meat - 150 g;
• a small onion - 1 pc.;
• mayonnaise - 1 tbsp. l .;
• mustard - 1 tsp;
• hard cheese - 60 g;
• garlic - 1 clove;
• fresh dill;
• vegetable oil - 2-3 tbsp. l .;
• salt;
• pepper;
• seasonings.

How to cook:

1. Wash the mushrooms and separate the stems from them.

2. Combine the mayonnaise and mustard in a small bowl and brush over each mushroom with this mixture. Wrap the mushrooms in cling film and leave to marinate. You can also marinate the mushrooms in advance, leaving them for 2-3 hours.

3. To prepare the mushroom filling, cut the mushroom legs into small pieces. Peel the onion and cut into small cubes.

4. Put the onion in a frying pan with butter, fry it until light golden brown. Add the mushrooms and simmer them over medium heat for 15 minutes, while remembering to stir the contents of the pan.

5. When the onion and mushrooms are ready, cool them a little and add the minced meat. Squeeze a clove of garlic through a garlic press.

6. Attach the chopped greens. Season with salt, pepper and seasonings.

7. Grate hard cheese, add ½ part to the other ingredients.

8. Grease a baking dish with vegetable oil and place the mushroom caps on it, fill them. Bake the mushrooms in the oven for 40 minutes. Moreover, the temperature in it should be 200 degrees. If the mushrooms are small, then they will take less time to cook.

In 5 min. until the end of cooking the mushrooms, sprinkle them with the remaining unused grated cheese. Wait for the cheese to melt. Stuffed champignons are ready!

Baked stuffed mushrooms in Turkish - recipe video

Vegetable fillings for champignons can be different, as well as prepare both with the addition of cheese, and without it. The following recipe contains a method for preparing mushrooms with bell peppers and cheese. Spicy and very juicy.

Champignons according to this recipe are a very nutritious and versatile dish. You can cook them as an appetizer for a festive table, or you can make a hearty and healthy breakfast.

You can use chicken eggs instead of quail eggs, but they should be added to the dish in less quantity than indicated in the recipe.

Sour cream can be replaced with mayonnaise, but in this case, the dish will become high-calorie.

It is necessary to cook from:

• champignons - 12 pcs.;
• quail eggs - 12 pcs.;
• onions - 1 pc.;
• sour cream - 2 tbsp. l .;
• hard cheese - 50 g;
• salt;
• pepper.

Cooking steps:

1. Peel the mushrooms and tear off the legs. Finely chop the mushroom legs.

2. Cut the peeled onion into cubes. In a frying pan with butter, fry the onion until transparent.

3. Place the mushrooms in the bowl and continue to fry for 15 minutes. In 3 min. until the onion and mushrooms are cooked, add sour cream, salt, pepper. Stir the mass. Fry the mushroom mass for another 3-5 minutes.

4. Grind the cheese. Transfer the mushrooms and onions to a separate bowl, add the chopped cheese and stir.

5. A special baking dish is required for baking, and if not, you can use a regular baking sheet. The mold must be greased with oil. Fill the mushroom caps with a small amount of filling, there should not be much of it so that there is room for the quail egg.

6. Preheat the oven to 189 degrees and send the mushrooms into it for 20 minutes. Make small indentations in the filling and hammer in the quail's egg.

Bake the dish at 180 degrees for 10 minutes. The eggs will bake very interestingly, the white will harden, and the yolk will remain a little runny. This is a delicious dish.

How to cook mushrooms stuffed with vegetables

You can stuff mushrooms not only with the vegetables indicated in the recipe, but also with bell peppers, zucchini, and potatoes. These vegetables go well with mushrooms.

Garnish with parsley, dill, or green onions before serving.

Products:

• champignons - 9 pcs.;
• ground black pepper - ½ tsp;
• onion - 1 pc.;
• salt - a pinch;
• hops-suneli - 1 tsp;
• tomatoes - 2 pcs.;
• carrots - 1 pc.

Sequencing:

1. Rinse and dry the mushrooms, peel them from the legs. Using a teaspoon, scoop out as much of the mushroom pulp as possible to accommodate a lot of the filling.

2. Peel washed onions, tomatoes and carrots. Cut all vegetables into cubes. Transfer the chopped vegetables to a small bowl and combine with salt and spices. Cut the mushroom legs into slices and place with other vegetables.

3. Stuff each mushroom cap with the vegetable mixture.

4. Preheat the oven to 200 degrees. Place the mushrooms on a greased baking sheet in the oven and bake them for half an hour.

Mushrooms stuffed with only vegetables is an easy and tasty meal to eat during the fast, as no animal products are used. Vegetarians will also like these mushrooms.

Hearty and delicious, that's what we can say about these stuffed champignons. Meat with mushrooms is our favorite combination, especially the male half. To make the mushrooms tastier, marinate them in mayonnaise before baking them. It will work especially well if the mayonnaise is homemade, and not store-bought.

If Worcestershire sauce is not available, you can substitute a soy sauce with fish, apple cider vinegar, grated sour berries, balsamic vinegar, and a mixture of balsamic vinegar with Thai sauce.

The required products are presented:

• champignons - 10 pcs;
• chicken fillet - 100 gr;
• onions - 1 pc;
• hard cheese - 150 gr;
• greens;
• mayonnaise;
• soy sauce;
• Worcester sauce.

Cooking steps:

1. Wash and dry the mushrooms, separate the stems from the mushrooms, chop them.

2. Cut the meat into small pieces. Peel the onion and cut into cubes.

3. Caps should be pickled with mushroom. To do this, place mushrooms in a bowl, pour mayonnaise and soy sauce. Stir the mushrooms thoroughly so that each cap is covered with the marinade and it gets inside the mushrooms. Leave the mushrooms for 30 minutes.

4. Pour sunflower oil into a frying pan and place the meat in it, fry it over medium heat for 5 minutes.

5. Add the chopped onion, stir with a wooden spatula and cook for another 7 minutes.

6. Add the mushrooms to the pan, stir the contents, add the sauce and cook until golden brown.

7. Grate the hard cheese and toss with the ingredients in the pan.

8. Fill the mushroom caps with the prepared filling. Line a baking sheet with parchment. Put the mushrooms in a baking sheet and send them to the oven preheated to 180 degrees. The cooking time will be 40-60 minutes.

Put ready-made mushrooms on a bluer, decorate with herbs and serve. Bon Appetit!

Recipe for mushrooms stuffed with chicken and cheese

Delicate chicken meat cooks quickly, and the combination of champignon and chicken flavors is delicious. Therefore, it is not surprising that the idea of ​​nafa

If you want the prepared dish to contain a lot of juice secreted by the mushrooms, then when preparing the mushrooms with filling, you do not need to add crackers.

You can use either crushed homemade rusks or commercial ones, but they must be free of any additives.

The ingredients are:

• large champignons - 6 pcs.;
• minced chicken - 150-200 g;
• small carrots - 1 pc .;
• small onions - 1 pc .;
• green onions;
• hard cheese - 100 g;
• garlic to taste;
• bread crumbs - 1 tbsp. l .;
• salt;
• pepper;
• spices;
• vegetable oil - 2-3 tbsp. l.

Preparation:

1. Divide the washed and dried mushrooms into caps and legs. Remove excess pulp from inside the caps. Chop the legs finely.

2. Cut the peeled onions and garlic into cubes, grate the carrots and hard cheese on a coarse grater, chop the green onions.

3. Heat oil in a skillet and place chopped onions and carrots in it. Fry vegetables for 3 minutes. Add the sliced ​​mushroom legs to the pan, fry for 3 minutes, stirring occasionally.

4. Add minced meat, fry with vegetables for 2 minutes.

5. Remove the frying pan from the stove, transfer its contents to a salad bowl, wait for the vegetables and meat to cool. Add all other chopped ingredients, salt, pepper, various spices, crackers, ½ part grated cheese. Mix all components thoroughly.

6. Stuff the prepared mushroom caps with the filling. Press down on the filling with a spoon to accommodate as much of it as possible.

7. Preheat the oven to 200 degrees and send the form with stuffed mushroom caps into it for 3-40 minutes. The mold must be greased with oil.

In 5 min. until the end of cooking, remove the baking sheet from the oven and sprinkle the remaining chopped cheese on the tops of the mushrooms. Send the dish back to the oven for a couple of minutes to melt and brown the cheese.

The mushrooms are ready and delicious!

Cooking mushrooms stuffed with ham, cheese and garlic

You can replace ham with balyk, milk sausage, finely chopped fried meat, boiled pork or boiled tongue.

Serve stuffed mushrooms with salted cabbage, lettuce or light vegetable salad.

The components of the dish are:

• packing of champignons - 1 pc. (17 mushrooms);
• onions - 1/2 pc.;
• garlic - 3 cloves;
• mayonnaise - 1 tbsp. l .;
• ham - 100 g;
• cheese - 50-60 g;
• sour cream - 1 tbsp. l .;
• salt.

Sequencing:

1. Rinse the mushrooms and separate the stems from them. Place the mushroom caps in a saucepan and brush them with mayonnaise for a savory flavor.

2. Peel the onion. Cut the mushroom legs and onion into cubes. Heat a frying pan with olive oil and add the onion-mushroom mass, salt. Fry until golden brown.

3. Cut the ham into small pieces. Combine fried onions and mushrooms with ham in one container. Add finely grated garlic and sour cream. Stir the mixture thoroughly.

4. Grease a mold with olive oil. Spread the prepared filling over the mushroom caps. Transfer the mushrooms to a mold.

5. Grind the cheese with a coarse grater, sprinkle the surface of the mushrooms with it. Preheat the oven to 220 degrees and place the mold in it. The baking time is 20 minutes.

Ready-made stuffed mushrooms with ham can be served hot or cold. They will be delicious anyway.

Instead of Suluguni cheese, you can use Adyghe, Gouda, Russian, feta cheese, Chechil or other cheese in the dish that has a delicate texture and not a pungent smell.

Black pepper, basil, mint, paprika can be added as spices.

The components are represented:

• mushrooms mushrooms - 250 g;
• suluguni - 150 g;
• egg - 1 pc.;
• spices to choose from.

How to cook:

1. Remove the legs from the mushrooms. Champignons can be used in any size. Grease a small baking dish with butter and place the mushroom caps in it. Bake the mushrooms for 15 minutes. at a temperature of 180 degrees.

3. Grate the suluguni with fine cloves. Attach the egg and mix well. Add the desired spices to the cheese.

4. Remove the mushrooms from the oven and drain off any liquid that has emerged during cooking. This will need to be done if the champignon caps are very large. Fill the mushroom caps with the filling. Sprinkle with ground paprika on top.

Place the food in the oven for another 10 minutes. After the cheese filling is browned, take out the prepared stuffed mushrooms and set on the table.

For cooking, choose not sour cottage cheese, it should not be too fatty.

As greens, you can use not only dill, which is indicated in the recipe, but also parsley, green onions.

Cook from:

• champignons (large) - 700 g;
• cottage cheese - 300 g;
• raw eggs - 1 pc .;
• yolk - 1 pc.;
• dill - 1 bunch;
• vegetable oil;
• water;
• salt;
• ground black pepper.

Cooking process:

1. Remove the mushroom legs and remove the pulp from the cap.

2. Cut the legs into small cubes or sticks, transfer them to a greased frying pan. Roast for 20 minutes.

3. Pour water into a separate skillet, place the mushroom caps and simmer for 5 minutes. under a closed lid.

4. Chop the dill finely. Put cottage cheese into a bowl, beat in an egg, add chopped dill, add salt and ground pepper to taste. Stir the resulting mixture. Attach the mushrooms, stir the filling.

5. Pour some butter into the mold and spread it over it. Lay out the caps and place the cottage cheese filling in each. Using a cooking brush, brush the surface of the filling with the yolk.

Send the form with the contents to the oven, heated to 180 degrees for 25 minutes. When ready, remove, let cool just a little and set on the table. Bon Appetit!

Mushrooms stuffed with buckwheat, baked in bacon - video recipe

Do you want to cook stuffed mushrooms in a new way? Instead of cheese and garlic, take buckwheat, mozzarella and a slice of bacon. Something amazing will turn out. It is prepared very quickly and easily, and the result is amazing. Ruddy crispy bacon, and inside a juicy baked mushroom with a filling.

The recipe just lick your fingers!

To make the finished dish appetizing, tasty and juicy, it is recommended to follow the following tips

• For cooking, give preference to only fresh mushrooms. You can check their freshness by looking under the hat. The rim underneath should be pure white with no black patches.
• In the process of frying onions with champignon legs, wait until all the juice has left the mushrooms and they are browned. Only then throw the bow.
• In the process of cooking, you can pour the mushrooms with mild tomato sauce or a sauce based on mayonnaise or sour cream.
• Don't overcook mushrooms. Since they are soft, the cooking time takes 10-15 minutes.

Oven-baked stuffed champignons are an easy-to-prepare, but very tasty dish that is not ashamed to be served at the festive table. It will not only allow you not to feel hunger for a long time, but will also replenish the human body with missing microelements, thanks to the beneficial and medicinal properties of mushrooms.

Cooking stuffed mushrooms in the oven at home is very simple and quick. Baked mushrooms turn out to be tasty, exquisite, appetizing, so this appetizer can be used to decorate any festive table and delight your household all the time. Ready-made stuffed mushrooms should be eaten hot in order to reveal and taste the taste of the original delicate snack.

Cooking time - 15 minutes.

The preparation time for the ingredients is 15 minutes.

After cooking, you will receive - 6 servings of 60 gr.

Nutritional value per 100 grams:

Ingredients

• Champignons - 250 grams (6 pieces).
• Hard cheese - 50 grams.
• Fresh herbs - one small bunch.

Filling:

• Chicken - 150 grams.
• Vegetable oil - 1 tablespoon.
• Salt - ½ teaspoon.
• Ground black pepper - to taste.
• The inside of the mushrooms.

Recipe

1. Before we start cooking, we prepare the products that make up the composition.

   

2. We pre-wash fresh mushrooms with warm water. Gently swaying, break off the legs, see as in the step-by-step photo. We take a teaspoon and pick out the inner pulp with it.

   

3. We wash the chicken fillet with cold water, cut off the residual fat and tendons. Cut the meat into thin strips with a sharp knife, then cut into small cubes.

   

4. Cut the broken off legs into small cubes.

   

5. Pour vegetable oil into a dry frying pan with a thick bottom. Fold the meat, chopped legs, pulp, sprinkle with salt and pepper to taste.
   Fry over high heat until all the resulting moisture has evaporated and until a golden brown crust appears.

   

6. Pour warm water into a capacious dish, sprinkle with pepper, add a pinch of salt, pour in a little oil, mix. Put the mushroom caps in the marinade, let the spicy water soak in, then put it on a baking sheet.

   

7. Stuff the marinated champignons with the filling, pressing down a little with your hands. After the done process, lastly sprinkle the tops with cheese, grated on a fine grater.

   

8. We bake the stuffed semi-finished products whole in the oven at a temperature of 180 degrees Celsius. We cook for 15 minutes no more than this time is enough for the stuffed mushrooms to come to readiness and not dry out, as sometimes happens. When serving, we decorate with sprigs of greenery.

   

Did you know that there are four types of champignons:

• Ordinary.
• Forest.
• Field.
• Garden grown artificially for mass distribution, that is, marketing, and sale to the population. This type is used in various dishes, salads are prepared, pickled and frozen for later use, and also stuffed and baked in the oven, as in this case.

It is known that champignons can be not only a side dish for fish or meat, because if you stuff their hats, you get a completely independent or even a festive dish. The mushrooms should be large and not very different in size for the appetizer to look harmonious. How to cook champignons and how to stuff them? Use the recipes below.

How to cook stuffed mushrooms in the oven

A gentle option for preparing any dish is baking in the oven or on the airfryer, because the baked product retains not only its juiciness, but also all the vitamins it contains. This also applies to stuffed mushrooms. For the filling, you can use a wide variety of foods or combinations of them: meat or fish, bacon or ham, vegetables or even shrimp. The only thing that is not used for stuffing is sweet ingredients. Knowing this rule, you can safely experiment with combinations of fillings.

The main thing is to choose only large mushrooms so that they look aesthetically pleasing when stuffed. If you can't start a fresh product, then you can use ice cream, but then you need to prepare it correctly:

1. Heat a frying pan, pour a little sunflower oil on it.
2. Place the frozen food in a hot skillet.
3. Fry until all the water has evaporated.

Only after such defrosting can you start stuffing the hats. In addition, it is recommended to cleanse them from the skin: this way, after cooking, they will retain their color and will not darken. As for the legs, in some recipes they are chopped and also used for filling, or they are left for further preparation of something else. You can serve stuffed mushrooms in any form: both hot and cooled the next day. There are no restrictions in the side dish either, although such a dish will quite pass for an independent one.

With cheese and garlic

This option is the basis for all subsequent recipes, because they also use cheese. The main thing is that it must be firm so that it is easy to grate it. For the basic recipe, you need the following ingredients:

• garlic - 3 cloves;
• butter - 20 g;
• mayonnaise - 3 tbsp. l .;
• hard cheese - 100 g;
• champignons - 500 g.

To cook delicious stuffed mushrooms with cheese in the oven, use the following instructions:

1. Rinse and dry the product, carefully separate the legs from the caps using a sharp knife, peel them off.
2. Arrange the mushrooms in a baking dish so that they fit very tightly together as they will shrink during cooking.
3. Fill each hat with a piece of butter.
4. Prepare the filling: use a fine grater to grind the cheese, crush the garlic with a press, mix both ingredients and season with mayonnaise.
5. Place the dish in the oven for a third of an hour. The temperature in it should be 280 degrees.
6. Serve hot or cold the next day.

With chicken meat

You can also use the legs in the next recipe. You will need the following ingredients:

• boiled fillet - 300 g;
• large fresh champignons - 10-15 pcs.;
• onion - 1 pc.;
• hard cheese - 100-150 g;
• sour cream - 2-3 tbsp. l .;
• egg - 1 pc.;
• dill or parsley - 1 bunch;
• carrots - 1 pc.

Cooking steps:

1. Finely chop the boiled breast, onion and mushroom legs. Then fry these ingredients in a pan along with the grated carrots.
2. Add the beaten egg to the ingredients, mix, add sour cream. After that, hold it on the stove for a little more.
3. Fill the washed hats, sprinkle with grated cheese on top.
4. Bake the dish for about half an hour, while the temperature should be 180 degrees. Then sprinkle with chopped herbs.

With ham

Another interesting combination is mushrooms and ham. Such a champignon appetizer is especially suitable for a festive table, just cook more, because the guests will definitely ask for more. To do this, stock up on the following products:

• onion - 1 pc.;
• champignons - 10-15 pcs.;
• sour cream - 3 tbsp. l .;
• hard cheese - 80 g;
• fresh greens - 1 bunch;
• ham - 150 g.

Step-by-step cooking instructions:

1. For well-washed mushrooms, cut out the legs and chop them finely.
2. Cut the ham and onions into small cubes, grate the cheese.
3. First, fry only the legs in a pan, then add the onion, and only then the ham. Continue frying.
4. Send sour cream, herbs and half of the grated cheese to frying.
5. Fry the mixture a little more, sprinkle with salt and spices to taste
6. Spread the mushrooms on an oiled baking sheet, fill them with the finished frying.
7. Cook at 180 degrees for about half an hour.

With bacon

Oven stuffed mushrooms can be cooked using bacon. For such an original recipe, the list of ingredients looks like this:

• onion - 1 pc.;
• bacon and cheese - 200 g each;
• champignons - 250 g;
• butter - 2 tbsp. l.

Cooking stuffed mushrooms occurs according to the following instructions:

1. Rinse the mushrooms, cut out the legs, chop them finely.
2. Cut the onion into cubes, fry in butter until golden brown. Next, enter the mushroom legs to it.
3. Fry the bacon in a separate frying pan, drain the fat into a container.
4. Send bacon to mushroom frying.
5. Add grated cheese to the future filling.
6. Fill the mushrooms with the finished filling.
7. Grease a baking sheet with bacon fat, spread the stuffed mushrooms on it.
8. Preheat the oven to 200 degrees, send the dish into it for 20 minutes.

With minced meat

For lovers of simpler dishes, a simple recipe for stuffed mushrooms using meat for the filling is suitable, which requires the following ingredients:

• cheese - 50 g;
• champignons - 10 pcs.;
• onion - 1 pc.;
• sour cream - 3 tbsp. l .;
• minced meat - 200 g;
• mayonnaise - 1 tbsp. l .;
• tomato paste - 4 tbsp. l.

The process of preparing a dish from minced meat and mushrooms looks like this:

1. Add chopped onion and spiced salt to the minced meat.
2. Grate the cheese.
3. Rinse the mushrooms, carefully cut out the legs, and sprinkle the hat part with dry herbs.
4. Fill each mushroom with filling, send it to the container intended for baking. Sprinkle with grated cheese on top.
5. Combine sour cream, pasta and mayonnaise. Pour this sauce over the mushrooms.
6. Cook the dish in an oven heated to 200 degrees.

With fish

To bake stuffed mushrooms in the oven, you can stuff them with fish. This recipe requires the following ingredients:

• fish fillet - 200 g;
• champignons - 8 pcs.;
• egg - 1 pc.;
• hard cheese - 150 g;
• butter - 1 tbsp. l .;
• lemon - 1 pc.;
• greens, spices - to taste.

Before cooking, be sure to rinse the mushrooms and separate the legs from them, and boil the caps for about 5 minutes in water with a little salt. Then start stuffing:

1. Boil the fish fillet until tender, puree it in a blender.
2. Add egg yolk with melted butter to the minced fish, season with spices.
3. Stuff boiled mushrooms with fish filling.
4. Send the mushrooms to a pre-oiled mold. Sprinkle grated cheese on top in the final step.
5. Cook the dish for about 40 minutes, setting the temperature in the oven to 180 degrees.
6. Serve with rice garnish, garnish with herbs and lemon wedges.

Baked mushrooms with whole quail eggs

For dessert, the most original recipe for stuffed mushrooms in the oven was left. It uses quail eggs, which look like small eyes. Such a dish will look especially original on a festive table, while it is easy and quick to prepare, and the taste is simply excellent. Here are the ingredients you need:

• large champignons - 12 pcs.;
• quail eggs - 12 pcs.;
• hard cheese - 150 g;
• sour cream - 100 g;
• onion - 1 pc.

Before cooking, cook the hat part in salted water. Chop the legs finely and fry until browning, adding onion, sour cream and cheese a little later. The following preparation steps are as follows:

1. Remove the mushroom caps from the water, dry on napkins.
2. Preheat the oven to 200 degrees, oil the baking sheet, spread the caps stuffed with the filling on it.
3. After 20 minutes of baking, remove the baking sheet, gently break the quail egg into each hat, being careful not to damage the yolk, so that you get mini-fried eggs.
4. Send the baking sheet back before the eggs are baked.
5. Sprinkle with pepper and chopped herbs before serving.

You can bake mushrooms with eggs in another way:

1. Place the mushroom caps on an oiled baking sheet, season each with salt and spices, and fill with grated cheese.
2. Immediately beat a quail egg into each hat so that the shape of the yolk is preserved and it does not spread.
3. Cook for about a third of an hour if the temperature is set to 180 degrees, because during this time the mushrooms become juicy and fragrant.

Video: how to cook stuffed champignon caps in the oven