How long do stuffed champignons cook in the oven. Stuffed mushrooms baked in the oven. Mushrooms stuffed with onions and mayonnaise

In the cold season, the soul always requires unusual goodies. It doesn't even have to go to a restaurant. It is enough just to know how to cook this or that dish correctly. An appetizer like stuffed champignons can dilute your dinner or holiday table.

Mushrooms are not only a component for many salads. They can also be served on their own. For example, you can easily make stuffed mushrooms that are a great addition to any meal. For cooking, you need to use large mushrooms.

What you need:

• champignons - 10 pcs.;
• minced meat - 150 g;
• chicken egg - 1 pc.;
• onion - 1 pc.;
• drain. oil - 20 g;
• rast. butter;
• greenery;
• spices.

Mushrooms are thoroughly washed, their legs are separated from their caps. The latter are a little salty inside. The legs are finely chopped along with the onion. Tops of champignons are fried in a pan with a mixture of both oils for one minute on each side. After that, they can be shifted into a mold or onto a baking sheet.

The oil after frying the hats is not disposed of; chopped legs are fried on it along with onions. Minced meat and chopped greens are added to the mixture. Mix thoroughly and stuff the tops tightly. Stuffed mushroom caps are cooked in an oven for half an hour at a temperature of 180.

Cooking in the oven with cheese

If you want to try something more original, then stuffed champignons in the oven with cheese, using the following step-by-step recipe.

What you need:

• champignons - 10 pcs.;
• cheese - 50 g;
• mayonnaise or sour cream - 150 g;
• salt and other spices.

It is necessary to use large-sized mushrooms, wash them. Separate the mushroom stems from the caps. Then they are slightly salted inside and smeared with mayonnaise or sour cream. In terms of taste, the filling is not much different, except that the mayonnaise will be a little fatter. The cheese is cut into cubes along with the legs and mixed in a ratio of 1 to 2. Chopped greens can also be added if desired. Mix thoroughly, add a pinch of salt.

We start with the resulting mixture of mushroom caps. The appetizer is baked in the oven for about half an hour, depending on the power, at a temperature of 180 degrees. When the mushrooms have cooled down a bit, they can be served on the table.

Mushrooms stuffed with chicken

As an alternative to regular minced meat, you can use chicken as a filling. Be sure to try! As a result, you will get a very satisfying and unusual snack.

What you need:

• champignons - 15 pcs.;
• chicken fillet - 300 g;
• hard cheese - 150 g;
• onion - 1 pc.;
• sour cream - 3 tbsp. spoons;
• rast. butter;
• greenery.

Mushrooms are washed and cleaned. The legs are separated from the hats. The latter are removed in a bowl, and the filling is made from the bases. Finely chop them together with the pulp pulled out of the mushroom cap. The chicken is boiled in salted water and then finely chopped. The onion is also finely chopped along with the herbs. We rub the cheese on a fine grater and put it separately in a small bowl.

In a frying pan, chopped legs with pulp, onions and chicken are fried with oil. In this case, the mixture must be constantly stirred. A little later, sour cream, greens and a little cheese are added. Stir again and fry until fully cooked. With some of the remaining oil, grease the baking sheet where the hats are placed. We tightly tamp the filling in them, sprinkle evenly with grated cheese on top. The appetizer is baked for about half an hour at a temperature of 180.

Stuffed with cottage cheese and spinach

An unusual stuffing for stuffed mushrooms, which will appeal to vegetarians or just those who do not like meat. Cottage cheese and spinach are a very interesting combination.

What you need:

• champignons - 10 pcs.;
• fresh spinach;
• cottage cheese - 150 g;
• melted cheese - 2 tbsp. spoons;
• hard cheese - 50 g;
• rast. oil - 2 tbsp. spoons;
• nutmeg;
• spices.

First of all, you need to thoroughly wash the mushrooms. The legs are separated, finely chopped and fried in a pan with butter, finely chopped spinach and nutmeg. Don't forget to add salt and pepper to the filling. All this languishes under the lid for about 2-4 minutes.

After that, transfer the mixture to a bowl, let it cool slightly. Put cottage cheese and melted cheese there, mixing thoroughly. At the same time, you need to start heating the oven to a temperature of 200. We stuff the mushroom caps, sprinkle grated cheese on top and send them to cook for 15 minutes. You can sprinkle them right before the end of cooking for 2-3 minutes.

Champignon caps stuffed with vegetables

Another delicious and easy recipe that will appeal to people who monitor their figure and health. Minimum fat content and maximum benefit along with vitamins from vegetables. Start cooking right now!

What you need:

• champignons - 7 pcs.;
• tomato - 1 pc.;
• potatoes - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Mozzarella cheese - 80 g;
• garlic;
• greenery;
• rast. butter;
• seasonings and spices.

Unlike other types of stuffed champignon recipes, here we are primarily engaged in the preparation of the filling. The potatoes are cut into small cubes and soaked in water to release the starch. Mushroom legs are separated, they are cleaned, and the caps are placed on a baking dish. Oil is not added. Be calm - nothing will burn.

Bulgarian pepper is finely chopped along with mushroom legs. Press three cloves of garlic in a garlic press. The potatoes are taken out of the water and dried slightly to remove excess moisture with napkins or a towel. Fry it in a pan with a little oil and garlic. A little later, pepper and mushroom legs are added. The filling is salted and peppered.

The seeds are removed from the tomatoes and they are doused with boiling water so that the skin can be easily removed from them. After that, cut them into small pieces and put them in a pan with the rest of the vegetables. At the end, add your favorite spices and chopped herbs. Mushroom caps are stuffed from the inside, and a thick slice of cheese is placed on top. The rest of the filling can simply be laid out on a baking sheet with mushrooms. The dish is cooked in the oven for no more than 15-20 minutes.

What you need:

• champignons - 10 pcs.;
• tomatoes - 1 pc.;
• mayonnaise - 2 tbsp. spoons;
• cheese - 100 g.

In champignons, the caps are separated from the legs, and the core is cleaned. The bases are finely chopped, salted to taste and fried for some time in a pan. Cut the tomato into 10 rings and put each in a mushroom cap, tamping tightly.

The cooled filling is thoroughly mixed with grated cheese and mayonnaise. We spread the resulting mixture on top of the tomatoes in the mushroom caps. We put them on a baking sheet without oil and send them to the oven for 20 minutes. The temperature for cooking should be at least 180 degrees.

Stuffed champignons with cheese - a hearty snack or an independent dish: with sour cream, meat or seafood.

• fresh large mushrooms - 300 gr
• onion - 1 pc.
• hard cheese - 100 gr
• sour cream - 2 tbsp
• parsley, black pepper, salt
• butter - 50 gr
• vegetable oil for frying

We wash the mushrooms well under running warm water and put them on a cutting board. Using a knife, carefully cut off the coarsened and spoiled places on the mushrooms. Now, using a teaspoon, we separate the legs from the hats so as not to damage the latter, and also remove some pulp from the components.

Gently rub the mushroom tops on all sides with a little salt and freshly ground black pepper. We put them in a baking dish so that from the side they look like bowls.

We spread the legs and pulp of the mushrooms on a cutting board and, using a knife, finely chop into pieces. Pour the crushed components into a free plate and proceed to the preparation of onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and chop into cubes. Transfer the finely chopped onion to a clean plate.

Using a medium grater, grate hard cheese directly on the cutting board. Then pour the chips into a free plate and leave aside for a while.

Rinse parsley under running warm water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the greens and immediately pour into a free saucer.

Pour a little vegetable oil and a small piece of butter into the pan. We put the container on medium heat and wait for the contents to warm up well and completely melt. Immediately after this, pour the chopped onion here and, stirring from time to time with a wooden spatula, fry until transparent. Next, put finely chopped champignons into the pan and continue to fry for another 5-10 minutes.

Attention: do not forget to stir everything with improvised equipment sometimes so that the filling does not burn. At the end, turn off the burner, and pour the contents of the container into a medium bowl.

Here we add half of the total mass of grated cheese, as well as sour cream. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

We put the finished filling in the mushroom caps, and sprinkle the dish with the remaining cheese chips on top. Now turn on the oven and preheat it to 180 degrees. Immediately after that, we put the form on the middle tier and cook the stuffed mushrooms for 10-15 minutes, until a golden crust forms on the surface.

At the end, turn off the oven, and take the container out of the oven with the help of kitchen gloves and set aside. Let the dish cool slightly. After that, we transfer the mushrooms to a flat plate or tray and, if desired, sprinkle with a small amount of finely chopped parsley.

Bon appetit!

Recipe 2: mushrooms stuffed with chicken and cheese (photo)

• Champignons large - 8 pcs.
• Onion - 1 pc.
• Boiled chicken thigh - 300 g
• Vegetable oil - 1-2 tbsp.
• Hard cheese - 100 g
• Salt - to taste
• Pepper - taste

To cook champignons stuffed with chicken and cheese, take the necessary products in the oven. Chicken thigh must first be boiled for 20 minutes in salted water.

Peel the mushroom caps, remove the stem of the mushrooms. If the caps are too turned inwards, they can be trimmed off a little to fit more stuffing.

Remove the boiled chicken thigh from the bone, remove the skin. Finely chop along with the onion and fry in vegetable oil until soft and a beautiful golden color. Add salt and pepper to taste.

Line a baking dish with foil. Lay out the mushroom caps. For taste, you can grease them with a little low-fat mayonnaise. Lay out the filling.

Sprinkle with good quality radomer-type grated hard cheese and bake until done in the oven, about 15 minutes at 180 degrees on top and bottom heat.

Serve champignons stuffed with chicken and cheese, hot, pouring over the sauce released during baking. Bon appetit!

Recipe 3: mushrooms stuffed with cheese and garlic

• hard cheese - 350 gr
• champignons - 700 gr
• bell pepper - 3 pcs
• garlic - 4 pcs
• tomato - 2 pcs
• mayonnaise - 5 tbsp.
• egg - 2 pcs

Select the largest champignons, peel, rinse and carefully separate the legs.

Grate hard cheese on a medium grater.

We wash the tomatoes and cut them into small pieces, you can leave the peel on, do the same with bell peppers, pour the chopped vegetables into a deep bowl, add the mushroom legs, cheese and mix.

Beat mayonnaise and egg, the resulting sauce should be salted and peppered to taste.

Dip mushroom caps generously in the resulting sauce, then spread on a baking sheet or grill grate.

In the mushrooms we put the filling of chopped vegetables and grated cheese. Pour the sauce on top, on top you can grate a little more cheese on a fine grater.

Preheat the oven to 100-120 degrees, bake stuffed mushrooms for about 10-15 minutes.

Here the mushrooms are ready, before serving, this dish can be decorated with fresh parsley or dill. This dish goes well with fresh white bread and sour cream. Bon appetit!

Recipe 4: stuffed champignons in the oven with cheese (step by step)

• champignons - 5 pcs
• cheese - 150 gr
• onion - 2 pcs
• salt, vegetable oil

Mushrooms need to be washed and allowed to dry on a napkin. Carefully remove the stem from each mushroom and lay the caps with the concave side up.

Peel the onion and chop finely enough. Fry it until cooked in a frying pan in oil.

Finely chop the legs and add them to the onion. Fry, at the end, the entire contents of the pan must be salted.

For taste, you can add one teaspoon of sour cream and mix everything well again.

We stuff the prepared hats with fried onions and mushroom legs.

Three cheese on a fine grater and put it on top.

We put the mushrooms in the oven. The temperature should be about 180 degrees, and the cooking time will not take more than 20 minutes.

Ready stuffed champignons can be served on a lettuce leaf, decorating the dish with fresh herbs.

Recipe 5: champignons stuffed with cheese and garlic in the oven

• quail eggs (10 pcs.);
• large champignons (10 pcs.);
• carrots and onions (1 pc.);
• garlic (2 cloves);
• butter (100 g);
• hard cheese (50 g);
• sour cream (1 tablespoon);
• a few green onion feathers;
• salt, pepper (optional)

Rinse mushrooms under running water. "Unscrew" the legs of the mushrooms. Finely chop the mushroom legs.

Grind onions and carrots for snacks.

Fry (in time - 7-9 minutes) mushroom legs and chopped vegetables in a pan. Add garlic (use a garlic press).

Season the filling with spices and sour cream. Warm up all the ingredients for a couple of minutes.

Melt butter. Brush mushroom caps with oil. Place in a bowl with a thick bottom.

We put a little stuffing in each mushroom cap.

Sprinkle the mushroom filling with cheese.

Crack one quail egg into the cheese. Season with (a little) spices.

We bake stuffed champignons in the oven (temperature - 170 degrees, time - 25 minutes). Decorate the finished mushrooms with chopped green onions.

Recipe 6: Champignons with Minced Meat and Cheese (Step by Step Photos)

A very satisfying option that can play the role of not only a snack, but also be an independent hot dish.

• Champignons - 10-12 pieces
• Minced meat - 300 grams
• Cream cheese or hard grated - 1-2 tablespoons
• Bulb - 1 small
• Garlic - 1 clove
• Vegetable oil - 1 tablespoon
• Hard cheese - 100 grams
• parsley
• Salt pepper

Carefully remove the mushroom legs, chop them with a smaller knife, and put the caps aside for now.

Finely chop the onion and garlic clove and fry in a small amount of vegetable oil until blush.

In a bowl, mix chopped legs, fried onions and garlic, minced meat, a spoonful of curd cream cheese.

All salt, pepper and, adding a little parsley, mix.

We start the hats with minced meat, laying the minced meat with a small slide.

Put the mushrooms in a baking dish or on a baking sheet. Put a pinch of grated cheese on each mushroom. Now you need to splash a drop of water into the baking dish. Bake in the oven or in an air grill (on the lower grill and low speed) for 20 minutes at a temperature of 220-230 degrees. When the top is browned, the mushrooms are ready.

Recipe 7: Champignons stuffed with cheese with sour cream (photo)

• Champignons - 500 gr.;
• Hard cheese - 100 gr.;
• Onion for frying -1 pc. (or half of a large head);
• Vegetable oil - 2 tbsp. l.;
• Sour cream - 1 tbsp. l.;
• Spices - salt, pepper, marjoram.

The legs are taken out from the champignons and our form is carefully cleaned with a knife.

Fry the chopped legs in a frying pan.

Add the chopped onion to the fry. Fry everything together for no more than 3 minutes.

Mix the fried onions with the remains of mushrooms, spices and a spoonful of sour cream.

Stuff the mushrooms with the mixture. Top three on a fine grater cheese.

We send the dish to the oven for 20-25 minutes.

Recipe 8: Shrimp Stuffed Champignons

• 7 champignons (large);
• 2 tomatoes;
• 5 walnuts;
• 1 onion;
• 14 shrimp (medium-sized);
• 1.5 st. l. bread crumbs (crushed dried crackers);
• 14 cranberries;
• 1 cm chili pepper;
• 1 clove of garlic;
• 3-4 st. l. finely chopped parsley;
• 3 art. l. olive oil;
• 1 st. l. lemon juice;
• 30 g parmesan;
• sea ​​salt (I have with herbs) - to taste;
• vegetable oil for frying.

Mix olive oil, garlic, parsley, lemon juice and finely chopped chili pepper, passed through a press, and rub the champignon caps with the resulting mixture. And let the hats marinate while the filling is being prepared.

We put the tomatoes in boiling water to remove the skin from them. Peeled tomatoes cut into cubes. Lightly fry the chopped onion and chopped mushroom mass in vegetable oil. We chop the nuts quite finely.

When serving, this delicious appetizer can be garnished with parsley. Bon appetit!

By 05/23/2015

This article is dedicated to lovers of mushroom dishes. There are quite a lot of varieties of mushrooms and you can cook them in different ways: stew, fry, pickle, and even eat them raw. I will share with you an excellent recipe for cooking mushrooms in the oven, with the addition of some ingredients that any housewife can find. The dish is easy and quick to prepare. Mushrooms are juicy, fleshy, the main thing is not to overdry them. Therefore, it is necessary to observe the amount of time spent in the oven.

The advantages of preparing this dish are that it is very quickly prepared, and the products for it can be found in almost any refrigerator (freezer). If you use chicken meat, then this food can be considered dietary, despite the small content of cheese.

Ingredients

• fresh mushrooms (champignons) - 1 kg
• chicken ham (or any other meat) - 1 pc.
• mayonnaise - 3 tbsp. l.
• chicken egg - 1 pc.
• cheese - 150 g
• onion - 1 pc.
• vegetable oil - 2 tbsp. l.

Step by step cooking process at home

1. We collect all the necessary products.
2. Rinse the mushrooms under running water. We separate the caps from the legs of the mushrooms - try to separate in such a way as to preserve the integrity of the cap. Cut the legs into small cubes. We separate the ham meat from the bone and also cut into cubes or strips.



3. We clean the onion, cut into thin half rings. We send it to the pan, adding 1 tablespoon of vegetable oil for frying. We put it out on low heat so that a ruddy hue appears.



4. Add pieces of meat to the frying and continue to simmer until almost cooked (3-5 minutes are enough). Add some water, close the lid.



5. When the mushroom and onion dressing is ready and cooled down, mix it with the egg and two-thirds of the cheese grated on a fine grater. Mix thoroughly, the filling for hats is ready.



6. We take a baking sheet, grease its surface with sunflower oil using a whisk. Do not overdo it with oil, 1 teaspoon is enough. We spread the mushroom caps one next to the other.



7. Using a small spoon, pick up the filling and stuff the hats. Do not spare the fillings, make large slides to make the dish rich and meaty.



8. The rest of the cheese is used for powdering on the resulting mushroom slides. We need this to create a golden crust of our mushrooms. Also, the cheese grated on top will act as a link so that the filling does not fall apart throughout the baking sheet. We send it to the oven preheated to 180 degrees for 15 minutes.



9. We take out our ruddy hats from the oven and serve on the festive table.

Cooking Tips for Stuffed Mushroom Hats

1. For cooking mushrooms in the oven, you can use not only fresh, but also frozen champignons. Using frozen mushrooms will save you 5 minutes of baking in the oven.
2. If you're going to cook whole roasted mushrooms (as in this recipe), it's best to use the same size mushrooms. Firstly, so that the mushrooms are evenly fried, and secondly, when served on the table in this form, the dish will look more advantageous.
3. Describing the necessary ingredients for the dish, I wrote that the meat can be, in principle, any, as desired. But, nevertheless, I recommend taking a chicken ham or fillet. Unlike beef, chicken meat is much more tender. And when compared with pork, then the chicken wins by the lack of fat. If you still prefer a heavier pork or beef filling, keep in mind that such meat needs to be fried longer than chicken.
4. You can easily replace mayonnaise with sour cream, especially since it goes well with mushrooms.
5. It is very important not to overdry the mushrooms. It's better to have them a little hard than dry and crispy. If the mushrooms are overcooked in the oven, they will be slightly bitter.
   Stuffed mushrooms are best served with baked potatoes or mashed potatoes, as well as fresh vegetable salad.
6. If you want to add sourness to the dish, sprinkle stuffed mushroom hats with a little lemon juice before sending them to the oven.
7. To add even more juiciness to the mushrooms, add one diced tomato to the filling. But before that, get rid of excess juice so that the mushrooms do not leak.
8. Before serving, mushroom caps can be sprinkled with parsley, onion or dill. Such mushrooms will appeal to your home gourmets and everyone who enters your home.

A stunning selection of toppings and variations of their preparation will surprise guests again and again. Unusual stuffed mushrooms are great for a New Year's menu or a special celebration, and also easily diversify your usual meal. The cute hats are filled with whatever you like, so they can be served alongside a variety of culinary delights. The basis of 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 appetizing options, it is often difficult to stop at one thing, so it is useful to look at several ways and cook assorted. Any recipes for stuffed champignons are designed for large hats that will be more convenient to stuff. To make the treat look attractive at a dinner party, and the portions are equally baked in the oven, try to choose copies of the same size. And a selection of ideas will help you find many delicious combinations!

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. Mushrooms should be large and not very different in size so that the appetizer looks harmonious. How to cook champignons and how to stuff them? Check out the recipes below.

How to cook stuffed champignon mushrooms in the oven

A gentle option for preparing any dish is baking in the oven or on an air grill, because the baked product retains not only its juiciness, but also all the vitamins it contains. This also applies to stuffed champignons. For the filling, you can use a variety of products 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 toppings.

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

• Heat the frying pan, pour a little sunflower oil into it.
• Place the frozen product in a hot frying pan.
• Fry until all the water has evaporated.

Only after such defrosting can you start stuffing hats. In addition, it is recommended to clean them from the skin: so after cooking they will retain their color and not darken. As for the legs, in some recipes they are chopped and also used for the 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 on the side dish either, although such a dish will quite pass for an independent one.

With cheese and garlic

This option is the basis of all subsequent recipes, because they also use cheese. The main thing is that it should be hard so that it is easy to grate it. For the basic recipe, you will 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 champignons with cheese in the oven, use the following instructions:

• Rinse and dry the product, carefully separate the legs from the caps using a sharp knife, remove the peel from them.
• Arrange the mushrooms in a baking dish so that they fit very tightly to each other, as they will decrease in size during cooking.
• Stuff each hat with a piece of butter.
• Prepare the filling: grate the cheese with a fine grater, crush the garlic with a press, mix both ingredients and season everything with mayonnaise.
• Place the dish in the oven for a third of an hour. The temperature in it should be 280 degrees.
• Serve hot or cold the next day.

With chicken meat

You can also use the legs in the following 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:

• Finely chop the boiled breast, onion and mushroom legs. Then fry these ingredients in a pan along with grated carrots.
• Add a beaten egg to the ingredients, mix, add sour cream. After that, hold a little more on the stove.
• Stuff the washed hats, sprinkle with grated cheese on top.
• 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. This champignon appetizer is especially suitable for a festive table, just cook more, because 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:

• Cut off the stems of well-washed mushrooms and chop them finely.
• Cut the ham and onion into small cubes, grate the cheese.
• First, fry only the legs in a pan, then add the onion, and only then the ham. Continue frying.
• Send sour cream, herbs and half of the grated cheese for frying.
• Fry the mixture a little more, sprinkle with salt and spices to taste.
• Spread mushrooms on an oiled baking sheet, fill them with ready-made frying.
• Cook at 180 degrees for about half an hour.

with bacon

Stuffed champignons in the oven 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:

• Rinse the mushrooms, cut the legs, chop them finely.
• Cut the onion into cubes, fry in butter until golden brown. Next, enter the mushroom legs to it.
• Fry the bacon in a separate pan, drain the released fat into a container.
• Send the bacon to the mushroom fry.
• Add grated cheese to the future filling.
• Fill the mushrooms with the prepared stuffing.
• Grease a baking sheet with bacon fat, spread stuffed mushrooms on it.
• 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 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 of minced meat and mushrooms looks like this:

• Add chopped onion, salt and spices to minced meat.
• Grate the cheese.
• Rinse the mushrooms, carefully cut out the legs, and sprinkle the hat part with dry herbs.
• Fill each mushroom with stuffing, send to a container intended for baking. Sprinkle grated cheese on top.
• Combine sour cream, pasta and mayonnaise. Pour mushrooms with this sauce.
• Cook the dish in an oven heated to 200 degrees.

With fish

To bake stuffed champignons in the oven, you can stuff them with fish. This recipe calls for the following ingredients:

• fish fillet - 200 g;
• champignons - 8 pcs.;
• egg - 1 pc.;
• hard cheese - 150 g;
• butter - 1 tbsp. l.;
• lemon - 1 pc.;
• herbs, 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:

• Boil the fish fillet until cooked, puree it in a blender.
• Enter the egg yolk with melted butter into the minced fish, season with spices.
• Stuff boiled mushrooms with fish stuffing.
• Send the mushrooms to the form, pre-oiled. Sprinkle shredded cheese on top for the last step.
• Cook the dish for about 40 minutes, setting the temperature in the oven to 180 degrees.
• Serve with rice garnish, decorate the dish with herbs and lemon wedges.

Baked champignons with whole quail eggs

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

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

Before cooking, boil the hat part in salt water. Finely chop the legs and fry until browned, adding onion, sour cream and cheese a little later. The next preparation steps are:

• Remove the mushroom caps from the water and pat dry on paper towels.
• Heat the oven to 200 degrees, oil the baking sheet, spread the hats stuffed with the filling on it.
• After 20 minutes of baking, remove the baking sheet, carefully break a quail egg into each hat, being careful not to damage the yolk, to make mini-fried eggs.
• Send the pan back before the eggs are baked.
• Sprinkle with pepper and chopped herbs before serving.

You can bake mushrooms with eggs in another way:

• Lay the mushroom caps on an oiled baking sheet, season each with salt and spices, and stuff with grated cheese.
• Immediately beat a quail egg into each hat so that the shape of the yolk is preserved and it does not spread.
• 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 hats in the oven