Baked champignons with cheese and bacon. Champignons in bacon for an appetizer How to cook champignons with bacon in the oven

12.03.2024 Desserts and cakes

A delicious holiday dish: Champignons in bacon for an appetizer, mushrooms can be prepared for eating at the home table, a simple recipe with photos.

Ingredients:

champignons, 500 g
bacon, 120 g
cheese, 30 g
white bread, 2 slices
onion, 1 pc.
lemon, 1/2 pcs.
olive oil, 2-3 tbsp. l.
vegetable oil, 1-2 tbsp. l.
parsley, 2 tbsp. l.
butter, 1 tbsp. l.
hot pepper, pinch
garlic, pinch
thyme, pinch
salt, to taste
black pepper, to taste

Preparation:

Recipe for Champignons in Bacon for Appetizer
1. First, prepare the marinade. Add 2-3 tbsp to the juice from a quarter of a lemon. l. olive oil, a little red hot pepper and garlic - dried granulated or fresh chopped, a pinch of thyme and, if desired, a little salt (remember that bacon is also salty).
2. Wash the champignons, separate the stems from the caps and brush with marinade. Using a brush, coat the caps on all sides and leave to marinate for 30-60 minutes.
3. Finely chop the onion and fry in vegetable oil until transparent. Finely chop the mushroom stems as best we can, sprinkle with lemon juice and add to the onion. Fry until juice appears.
4. Grind white bread in a blender into crumbs. Add butter, chopped parsley and bread crumbs to the onions and mushrooms. Fry until browned and let cool slightly.
5. Grate the cheese on a fine grater. We fill the hats with the bread mixture, sprinkle with cheese, wrap in bacon and secure with toothpicks. Bake at 180-200 degrees for about 15-20 minutes on a baking sheet lined with foil and greased with oil.
Prepared according to the recipe, Champignons in bacon for an appetizer, serve.
Bon appetit!

Bacon with champignons is a tasty and original delicacy that can be prepared as a side dish or as an independent dish for holiday feasts. This appetizer is sure to please everyone who loves mushroom dishes or simply gourmet cuisine!

We offer several recipes for cooking champignons with bacon that will help you out if you urgently need to come up with a hearty and worthy dish for a party or home dinner.

Champignons fried with bacon on the grill will turn out juicy thanks to the bacon slices that are used to wrap the fruiting bodies before cooking. The dish turns out rich and nutritious, with a crispy, crispy crust.

Tip: serve the dish only hot so that you can feel the full aroma and taste of this amazing snack.

15 pcs. medium-sized champignons;
15 thin strips of bacon;
2 tbsp. l. olive oil;
1 tsp. balsamic vinegar and sesame oil;
1 tsp. dry basil;
Salt and ground black pepper.

Use the step-by-step recipe to make fried mushrooms with bacon.

Peeled and washed mushrooms are placed in an enamel bowl.

Fill with balsamic and sesame oil, sprinkle with basil, salt to taste and ground black pepper.

Gently mix by hand and leave in the refrigerator for 2-2.5 hours.

Each mushroom is then wrapped in a strip of bacon and skewered.

The dish is fried on the grill until a beautiful blush appears on all sides.

Stuffed champignons with onions and bacon, baked in the oven

This version of stuffed champignons with bacon is best baked in the oven - the dish will turn out juicy, with a delicate creamy taste of cheese and a crispy crust.

15-20 large champignons;
15-20 strips of bacon;
2 eggs;
100 g hard cheese;
1 onion;
1 carrot;
Vegetable oil;
3 garlic cloves;
Sour cream;
Salt - to taste.

Stuffed and oven-baked champignons with bacon are prepared according to the recipe described below.

Wash the mushrooms, cut off the stems or remove them carefully with a spoon.
Place the caps on a greased baking sheet and chop the stems into cubes.
Peel, rinse and chop the onion in the same way as mushrooms.
After peeling, grate the carrots on a fine grater, grate the cheese finely, and also chop the garlic cloves as finely as possible.
Break the raw eggs and beat a little with a fork.
Heat the oil in a frying pan and add the onion, fry until browned and add the garlic.
Fry for a couple of minutes and add the carrots, stir and fry until the carrots are soft.
Add the chopped mushroom stems and fry over medium heat until golden brown.
Pour in sour cream, stir (sour cream will add a creamy taste and thicken the filling).
Add salt to taste, stir, remove from heat and let cool much.
Stuff the mushroom caps, pressing gently with a teaspoon.
Pour 1 tbsp into each cap. l. beaten eggs to hold the filling together when baking.
Place grated cheese on top and press with your fingers, wrap each cap with bacon, and secure with a toothpick.
Place the baking sheet with mushrooms in an oven preheated to 180°C and bake for 20-25 minutes.

Champignons with cheese and bacon, baked in the oven in a sleeve

If you are gathering guests and want to surprise them with an unusual appetizer, cook bacon with champignons in the sleeve. Be sure to add curd cheese to enrich the dish with special flavor notes and aroma.

10-15 champignons;
10-15 slices of bacon;
100 g curd cheese;
1 bunch of dill;
1 onion;
Butter.
Salt and ground black pepper - to taste.

Champignons with cheese and bacon, baked in the oven, will amaze the taste buds of everyone who tries the dish.

Separate the caps from the stems: wash the caps and remove the film, chop the stems with a knife.
Peel the onion, cut into cubes, fry in butter until soft and add the legs.
Fry for 10 minutes, stir and remove from heat.
Chop the dill, put it in a roasting pan, add curd cheese, add salt to taste, pepper and mix.
Stuff the caps, wrap them with bacon slices and secure with toothpicks.
Place in a sleeve, which is placed on a baking sheet, tie on both sides, and pierce the top with a toothpick.
Place in the oven, turn on 180°C and leave for 30 minutes.

Minced meatloaf with champignons and bacon, baked in the oven

Usually minced meat can be a little dry when cooked, but in meatloaf with champignons and bacon, the tender and juicy filling will surprise and delight with its taste.

150 g bacon;
800 g of any minced meat (you can use ½ part pork and beef);
400 g champignons;
2 onions;
1 carrot;
1 egg;
Salt and a mixture of ground peppers;
Vegetable oil.

How to properly cook meatloaf with champignons and bacon, baked in the oven?

Peel the carrots and onions, rinse and fry in oil until browned, add a little salt and let cool.
Separately, fry finely chopped champignons and pepper until golden brown.
Combine the minced meat with the egg, knead with your hands and add a little salt.
On a baking sheet lined with baking foil, place the bacon slices slightly overlapping.
Then distribute the minced meat no more than 1.5 cm thick over the entire surface of the bacon.
Place mushrooms on the minced meat, and then a layer of vegetables.
Roll it up (like a sponge roll), wrap it in foil, which is on a baking sheet.
Place in a hot oven and bake for 50 minutes. at 190-200°C.
Open the foil and leave for another 10 minutes. Leave the baking sheet with the roll to bake until golden brown.

Chicken roll with champignons, bacon, onions and mayonnaise

Chicken roll with champignons, bacon and mayonnaise will turn out great if you bake it in the oven. Although this dish is not for a quick dinner every day, sometimes you can treat your loved ones.

1 small chicken carcass;
250 g bacon;
300 g champignons;
1 onion;
2 garlic cloves;
Vegetable oil, salt and ground lemon pepper.

Prepare the dish according to the step-by-step recipe described below.

Rinse the chicken carcass, pat dry with a paper towel and remove the bones with a sharp knife (carefulness and patience will help not damage the carcass).
Place the chicken skin on the table, pound it a little, sprinkle with lemon pepper and salt.
Peel the onion, chop into cubes and fry in oil until soft.
Add finely chopped mushrooms and chopped garlic, add salt and fry for 10 minutes.
Cut the bacon into thin slices, place it on the chicken, and distribute the mushrooms, onions and garlic on top.
Wrap the chicken to give it the shape of a whole carcass.
Tie the meat with kitchen twine, wrap in food foil and place on a baking sheet.
Place in an oven preheated to 190°C and bake for 50 minutes.
After the specified time, open the foil slightly and put the baking sheet back to bake for 15 minutes.
Remove the finished dish from the twine and cut into pieces.

Pasta carbonara with bacon, mushrooms, parmesan and cream

Pasta carbonara with bacon, mushrooms and cream is an incredibly tasty and satisfying dish that perfectly diversifies the daily menu. Write down the recipe for the dish and please your household as often as possible.

300 g pasta;
150 g bacon;
400 g champignons;
200 g parmesan;
150 ml cream;
3 garlic cloves;
2 onions;
3 egg yolks;
2 tsp. butter;
Vegetable oil;
Salt and ground black pepper.

Follow this recipe for carbonara with bacon, mushrooms and cream and you'll have a delicious family meal.

Peel the garlic (1 clove), chop and place in a frying pan heated with butter.
Fry for 1 minute, remove and discard, and add thinly sliced bacon into the pan.
While stirring, fry for 2 minutes, add the diced onion.
Transfer everything to another frying pan with 2 tbsp. l. vegetable oil and fry for 5-7 minutes, remove with a slotted spoon and place in a bowl
Cut the mushrooms into slices, place in vegetable oil and fry for 10 minutes.
Place the onions and bacon in a saucepan, pour in the cream, salt and pepper, add the mushrooms and place on low heat.
Simmer for 7-10 minutes, grate the Parmesan cheese on a coarse grater into a separate plate, pour in the raw yolks, add salt and pepper, and whisk.
Boil the pasta as indicated in the instructions, transfer to a saucepan, pour in the sauce, stir and simmer for 3 minutes.
Place in a deep dish and sprinkle a little grated cheese on top.
Serve the pasta with bacon, champignons in cream only when hot (it tastes much better this way).

Pasta carbonara with mushrooms, bacon and chicken fillet

Hello everyone, Alex is with you again. The other day my wife and I decided to go have a bite to eat at a pizzeria.

Champignons baked with cheese and pork flank

The set of products is very simple and accessible to most of us: mushrooms, green onions, cheese (mozzarella for baking), bacon, salt and spices. Since the dish is baked for only a short time, I think that, in principle, any cheese will do. I stole what I had from my wife :)

We clean the champignons, cut out the core, wash them (by the way, I received a stick from my wife for getting them wet - and they are already juicy). Salt and sprinkle with spices. I used Provencal herbs, but here you can taste... if you want it spicier, add pepper. Place cheese on top and bacon on top. Decorate with green onions.

Instead of onions, there may be other greens, but in this particular dish, onions highlight the taste of champignons very well. We put the whole thing in the oven. You don’t have to grease the foil with oil: the champignons will release enough liquid.

Bake for 25 minutes at a temperature of 180-200 degrees.

Well, this is what we ended up with. Serve the champignons, baked with cheese and flank, to the table.

Bon appetit!

Stuffed champignons in bacon

Nothing revolutionary new, the most common recipe, without extra labor. It takes longer to describe than to do.

Served with melting potatoes and dill-yogurt sauce.

Products:

large champignons -500 g

bacon 100-120 g

semi-hard cheese 20-30 g (possibly without cheese)

juice of a quarter of a lemon

2-3 tbsp. olive oil

hot red pepper - a quarter tsp.

granulated garlic - a quarter tsp. (can be fresh)

thyme - a pinch

salt - a little, you need to take into account the saltiness of the bacon

mushroom stems

white bread 2 slices

chopped parsley 2 tbsp.

onion 1 piece (small)

vegetable oil 1-2 tablespoons

butter 1 tbsp.

lim. juice of a lemon wedge

pepper, salt, garlic to taste

1. Wash the mushrooms, separate the stems, remove the films.

2. Brush with marinade on all sides using a brush. Leave to marinate for an hour or half an hour.

***if you cook without bacon, then before marinating, you can lightly fry the mushrooms on the cap side.

3. Finely chop the onion and fry in vegetable oil until transparent.

4. Finely chop the legs and sprinkle with lemon juice. Add to onion. Fry until the legs release juice.

5. Grind the pieces of white bread in a processor. Add oil to the mushrooms and onions, throw in the bread crumbs and parsley. Fry lightly until lightly browned. Cool a little.