Champignons stuffed with chicken and mushrooms

Encyclopedia "Mushroom-Info" Mushroom dishes Champignon dishes Stuffed champignons: appetizer recipes

Champignons are a delicious product, loved by many, from which you can prepare a lot of different dishes.

Stuffed champignons are a non-standard, tasty, appetizing and delicious appetizer that can be served both hot and cold.

To prepare minced meat, in addition to vegetables and meat, mushrooms can also be used, this makes the dish even more unusual.

Champignons stuffed with ham

Ingredients

• 15 fresh champignons
• 150 g ham
• 2 onions
• 2 cloves garlic
• ground red hot pepper
• ground red bell pepper
• 150 ml red wine
• 4 tbsp. spoons of vegetable oil
• greenery
• salt

How to cook stuffed champignons is often asked by those who want to prepare an unusual and tasty mushroom appetizer. One of the recipes below will tell you how to make a wonderful, satisfying dish in a slow cooker with minimal waste of time.

Wash the champignons, peel, remove the stems and carefully remove the pulp from the caps.

Finely chop the stems, mushroom pulp, ham, onion, and garlic. Salt, pepper, mix everything.

Fill the mushroom caps with the prepared minced meat.

Place them in a multicooker bowl and add all other ingredients.

Turn on the “Baking” mode for 10–15 minutes.

Place the finished champignons on a dish, garnish with finely chopped herbs and serve.

Recipe for champignons stuffed with mushroom mince and baked in the oven

Ingredients

• 8–12 medium-sized champignons
• 8–12 slices white bread
• 2–3 tbsp. spoons of butter
• 120 g sour cream
• salt

The following recipe on how to cook stuffed champignon mushrooms in the oven is quite simple, so anyone can make an original dish.

For minced meat: champignon legs, 1 teaspoon chopped parsley, 3-4 slices of ham, 2 potatoes, 1-2 eggs, 180 g sour cream, salt.

1. Salt the prepared fresh champignon caps, fill them with minced meat and place them on slices of white bread placed in a well-greased pan. Bake for 20–30 minutes in the oven, brushing with sour cream several times.
2. Preparation of minced meat: chop the cut off mushroom stems, add salt and simmer with herbs until the moisture evaporates. Add ham minced through a meat grinder, mashed potatoes, raw eggs, sour cream, salt and mix.

Champignons stuffed with minced mushrooms and baked in the oven are an amazing appetizer or a hearty side dish that you can please your loved ones on an ordinary or holiday day.

Champignon mushrooms stuffed with chicken and cheese, cooked in the oven

Champignons stuffed with chicken and cheese, cooked in the oven, will make you take a fresh look at traditional mushroom dishes and be surprised at how varied and tasty they can be.

Ingredients

• 300 g champignons
• 1 tbsp. spoon of butter
• 1 cup mashed potatoes
• 1 pickled cucumber
• sour cream (or mayonnaise)
• pepper, salt
• cheese

For minced meat: 1 part mushroom legs, 1 part onion, 2 parts chicken meat, 1 tbsp. sour cream, 1 egg.

1. Peel the mushrooms, wash them, remove the stems, chop them finely and simmer in oil.
2. Mix the stewed legs with mashed potatoes, pepper well and fill the caps, which were stewed separately, with this mixture. Place a slice of pickled cucumber on each cap.
3. Separate the caps from the legs. Boil the legs, chop finely.
4. Also chop the boiled chicken meat, chop the onion and fry. Mix everything, add salt, pepper, a spoonful of sour cream, the yolk is minced meat.
5. Fill the caps with minced meat. Grease a baking dish (frying pan, saucepan, bowl, etc.) with sour cream (or mayonnaise), place the caps and place in the oven.

At the end of the process, sprinkle champignons stuffed with meat with grated cheese and bake (so that the cheese melts) for 30 minutes.

Champignons stuffed with chicken and cheese step by step recipe

A simple step-by-step recipe for delicious stuffed champignons with chicken marinated in soy sauce and garlic. We will also use mozzarella cheese and any other hard cheese of your choice in the recipe.

Ingredients

To prepare stuffed mushrooms, take:

• 10 fresh large champignons;
• 300 grams of chicken fillet;
• 1 tablespoon soy sauce;
• A little dried garlic, a couple of pinches;
• 60 grams of hard cheese;
• 4 tablespoons of sour cream;
• 1 tablespoon flour;
• 0.5 tablespoon mozzarella cheese;
• Parsley to taste;
• Black pepper and salt to taste;
• 1 tablespoon of vegetable oil.

Preparation

Wash well, then dry the champignons. Separate the stems from the caps and set them aside for now.

Next you need to marinate the chicken fillet. Place the chicken in a small bowl, add a couple of pinches of dried garlic and a spoonful of soy sauce. Stir and leave for 15 minutes.

Finely chop the champignon legs. We also finely chop the marinated chicken fillet.

Heat a frying pan with one tablespoon of vegetable oil. Place chicken meat on it and fry for 5 minutes over medium heat. Stir occasionally. Add the chopped champignon legs to the frying pan and cook for another 5 minutes, stirring occasionally.

Add a tablespoon of flour and 4 tablespoons of sour cream. Reduce heat and simmer for 8-10 minutes until the mixture thickens. Remove the filling from the heat, transfer to a bowl and leave to cool.

Add chopped herbs and grated hard cheese to the cooled mixture and mix.

Fill the champignon caps with the filling. Top with stuffed mushrooms with grated mozzarella cheese.

Place the mushrooms in a mold and place in an oven preheated to 180 degrees for 15 - 20 minutes.

Place the finished, slightly cooled champignons stuffed with chicken and cheese on a plate, decorate with herbs and serve.

Champignons stuffed with rice and baked in the oven: step-by-step recipe with photos

Ingredients

• 500 g fresh champignons
• 2 tbsp. spoons of fat (or margarine)
• 1 cup cooked rice
• 1 egg
• 1 parsley root
• salt
• grated cheese
• butter

The following is a step-by-step recipe with photos on how to cook champignons stuffed with rice and cheese in the oven, thanks to which the housewife can please her family with a wonderful lunch or dinner.

1. For medium-sized mushrooms, cut out the stem so that the cap remains intact. Finely chop the legs and simmer in fat along with grated parsley root. Add cooked rice, raw egg and salt.
2. Salt the mushroom caps, fill them with minced meat and place them in a greased fireproof dish (or mold). Place pieces of butter on top and sprinkle with grated cheese.
3. Bake until the mushrooms are cooked through and the whole dish is covered with a golden crust. Bake the remaining minced meat in a heap.

Champignons stuffed with rice and baked in the oven, served with sour cream sauce, as well as a side dish - stewed or boiled vegetables.

Recipe for stuffed champignons in the oven with cheese

Ingredients

• 20 medium-sized champignons (with unopened caps)
• 1–2 tbsp. spoons of butter
• 1 onion
• 1 raw egg
• 2 tbsp. spoons of grated cheese
• 2 tbsp. spoons of breadcrumbs
• salt, parsley

The recipe for preparing stuffed champignons in the oven with cheese will allow you to make a delicious dish without much hassle and expense.

1. Clean and rinse the mushrooms. Carefully separate the stems from the caps, dry and finely chop. Then combine them with separately fried onions, add parsley, salt, egg, mix everything.
2. Fill the champignon caps with the resulting mass, sprinkle them with grated cheese, breadcrumbs, and put a piece of butter on each cap. Place the mushrooms on a baking sheet and bake in the oven until golden brown.

To finish cooking stuffed champignons, sprinkle them with parsley and serve on a wide platter, decorated with lettuce leaves.

Step-by-step preparation (with photos) of stuffed champignons in the oven with cheese and meat

Step #1. The meat is ground in a meat grinder.

Step #2. Chop the onions and combine with minced meat.

Step #3. Pepper and salt the filling to taste.

Step #4. The legs are removed from each champignon and minced meat is placed in this place, giving the workpiece the appearance of a ball.

Step #5. Sprinkle the stuffed caps with sunflower oil.

Step #6. Take the cheese and grate it through a fine grater.

Step #7. Then it is placed on each mushroom, completely covering the filling.

Step #8. Preheat the oven to 200 degrees and bake the stuffed mushrooms for 20 minutes.

Step #9. Serve the appetizer hot immediately after preparation.

Champignons stuffed with cheese and onions: recipe with photos

Ingredients

• 400 g champignons
• 100 g cheese
• 100 g onions
• 40 ml vegetable oil
• 15 g greens, salt, pepper to taste

How to cook stuffed champignon mushrooms in the oven, using products that are always available in the refrigerator, this is a question that many lovers of mushroom dishes ask. The next recipe is just one of a series of budget-friendly ones, easy to prepare, but at the same time very tasty.

1. Wash the mushrooms, separate the caps from the stems. Cut them into small circles and fry in vegetable oil. Then mix with grated cheese and pepper.
2. Stuff the caps with this mixture. Place the stuffed caps on a greased baking sheet and place in a hot oven for 10–15 minutes.
3. Serve with potatoes, sprinkled with finely chopped dill.
4. Before serving, pour the sauce over the dish and sprinkle with herbs.

Please note that this recipe is supplemented with a photo, so even a culinary novice can make stuffed champignons with cheese.

Champignons stuffed with cheese and garlic

If you want to quickly prepare a savory dish, then this recipe is for you.

Components:

• 500 grams of mushrooms;
• three cloves of garlic;
• 50 ml sour cream;
• cheese – 100 g.

Cooking technology:

1. This recipe uses only the legs.
2. To prepare the filling for stuffed champignons, you need to pass the garlic through a press and mix it with sour cream and grated cheese.
3. The resulting mass is filled into the blanks.
4. Cook for 20 minutes at 180 °C.

Stuffed champignons with white wine

Ingredients

• 20 large champignons
• 2 onions
• 1 clove of garlic
• 3 tbsp. l. dry white wine, mayonnaise
• 2 tbsp. l. vegetable oil
• 1 tbsp. l. tomato paste
• parsley
• ground black pepper
• salt

The recipe with photos will tell you step by step how to cook stuffed champignons in an unusual, bright and original way, that is, so that they can decorate any, even the most luxurious table.

Separate the champignon caps from the stems, rinse, boil in salted water for 15–20 minutes, drain in a colander and brush with mayonnaise. Peel the onions, rinse, finely chop along with the champignon legs and fry in vegetable oil for 3-5 minutes. Then add tomato paste, wine, peeled and pressed garlic, salt, pepper and fry for another 3 minutes.

Add thoroughly washed and finely chopped parsley to the prepared mixture. Stuff the champignon caps with the resulting minced meat, place them on a grill grate lightly greased with vegetable oil and cook for 10–15 minutes.

Stuffed champignons with minced meat - recipe

Rinse the champignons under running water. Using a knife, carefully cut off the stems right down to the base, being careful not to damage the integrity of the cap. This is best done with a knife with a thin blade. Lightly salt the caps.

Chop the mushroom stems. You don’t have to do it very finely, as they will fry and significantly decrease in volume.

Place chopped mushrooms in a heated frying pan with oil. Fry, stirring, for about 5 minutes. Remove from heat and let cool.

Meanwhile, wash and then chop the fresh herbs. Parsley, cilantro, celery or dill will suit your taste with mushrooms. Peel the onion and grate it on the finest grater.

Place the minced meat in a bowl. As for cooking, minced pork is perfect for our dish. Add cooled mushrooms and herbs to it.

Add your favorite spices and salt. Add onion puree as well.

Mix the minced meat with your hands.

Turn on the oven to preheat to 175C. Grate the cheese on a coarse grater.

Using a teaspoon, fill the mushroom caps with the meat filling. There should be quite a lot of minced meat, with a heap, because it will definitely settle during baking.

Grease the mold with vegetable oil. Place stuffed champignons in it. Sprinkle generously with grated cheese on top. You can't spoil the mushrooms with cheese.

Place the pan in a preheated oven. Stuffed champignons with minced meat and cheese

will be ready in 25-30 minutes.

They can be beautifully served on a flat dish decorated with lettuce leaves. Enjoy your meal. I also highly recommend preparing it.

Stuffed champignons with herbs

Ingredients

• Champignons – 500 g
• lemon juice – 5 tbsp. spoons
• vegetable oil – 1 teaspoon
• parsley and dill - 0.5 bunch each, pepper to taste

Before cooking stuffed champignons in the oven, the mushrooms are cleaned, washed, the stems are separated from the caps, and the mushroom stems are finely chopped. Onions and garlic are peeled and chopped. Peas are rubbed through a sieve.

Melt the butter in a saucepan, add chopped mushroom stems, onions, garlic, pea puree, chopped dill, salt, pepper, stir, add a little water and simmer over low heat for 10 minutes.

Mushroom caps are filled with the prepared mixture, placed on a baking sheet greased with vegetable oil and baked in an oven preheated to 180 °C for 10–15 minutes. The finished dish is sprinkled with cheese and decorated with dill sprigs.

For those who are looking for a simple recipe with a photo on how to cook stuffed champignons in the oven, this option is just what you need.

Recipe Stuffed champignons. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Stuffed champignons”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	104.2 kcal	1684 kcal	6.2%	6%	1616 g
Squirrels	15.3 g	76 g	20.1%	19.3%	497 g
Fats	4.5 g	56 g	8%	7.7%	1244 g
Carbohydrates	0.4 g	219 g	0.2%	0.2%	54750 g
Organic acids	0.2 g	~
Alimentary fiber	2.1 g	20 g	10.5%	10.1%	952 g
Water	75.8 g	2273 g	3.3%	3.2%	2999 g
Ash	1.692 g	~
Vitamins
Vitamin A, RE	49.4 mcg	900 mcg	5.5%	5.3%	1822
Retinol	0.026 mg	~
beta carotene	0.139 mg	5 mg	2.8%	2.7%	3597 g
Vitamin B1, thiamine	0.113 mg	1.5 mg	7.5%	7.2%	1327 g
Vitamin B2, riboflavin	0.419 mg	1.8 mg	23.3%	22.4%	430 g
Vitamin B4, choline	19.48 mg	500 mg	3.9%	3.7%	2567 g
Vitamin B5, pantothenic	1.711 mg	5 mg	34.2%	32.8%	292 g
Vitamin B6, pyridoxine	0.054 mg	2 mg	2.7%	2.6%	3704 g
Vitamin B9, folates	28.55 mcg	400 mcg	7.1%	6.8%	1401 g
Vitamin B12, cobalamin	0.23 mcg	3 mcg	7.7%	7.4%	1304 g
Vitamin C, ascorbic acid	8.67 mg	90 mg	9.6%	9.2%	1038 g
Vitamin D, calciferol	0.176 mcg	10 mcg	1.8%	1.7%	5682 g
Vitamin E, alpha tocopherol, TE	0.166 mg	15 mg	1.1%	1.1%	9036 g
Vitamin H, biotin	13.038 mcg	50 mcg	26.1%	25%	383 g
Vitamin K, phylloquinone	33 mcg	120 mcg	27.5%	26.4%	364 g
Vitamin RR, NE	8.198 mg	20 mg	41%	39.3%	244 g
Niacin	8.234 mg	~
Macronutrients
Potassium, K	565.6 mg	2500 mg	22.6%	21.7%	442 g
Calcium, Ca	99.3 mg	1000 mg	9.9%	9.5%	1007 g
Silicon, Si	2.7 mg	30 mg	9%	8.6%	1111 g
Magnesium, Mg	51.6 mg	400 mg	12.9%	12.4%	775 g
Sodium, Na	110.48 mg	1300 mg	8.5%	8.2%	1177 g
Sera, S	43.79 mg	1000 mg	4.4%	4.2%	2284 g
Phosphorus, Ph	212.3 mg	800 mg	26.5%	25.4%	377 g
Chlorine, Cl	178.9 mg	2300 mg	7.8%	7.5%	1286 g
Microelements
Aluminium, Al	343.6 mcg	~
Bor, B	1.5 mcg	~
Vanadium, V	2.09 mcg	~
Iron, Fe	0.938 mg	18 mg	5.2%	5%	1919
Yod, I	16.89 mcg	150 mcg	11.3%	10.8%	888 g
Cobalt, Co	15.682 mcg	10 mcg	156.8%	150.5%	64 g
Lithium, Li	1.06 mcg	~
Manganese, Mn	0.1348 mg	2 mg	6.7%	6.4%	1484 g
Copper, Cu	439.98 mcg	1000 mcg	44%	42.2%	227 g
Molybdenum, Mo	6.912 mcg	70 mcg	9.9%	9.5%	1013 g
Nickel, Ni	0.2 mcg	~
Rubidium, Rb	21.6 mcg	~
Selenium, Se	22.252 mcg	55 mcg	40.5%	38.9%	247 g
Strontium, Sr	13.88 mcg	~
Titanium, Ti	46 mcg	~
Fluorine, F	67.8 mcg	4000 mcg	1.7%	1.6%	5900 g
Chromium, Cr	20.52 mcg	50 mcg	41%	39.3%	244 g
Zinc, Zn	1.1154 mg	12 mg	9.3%	8.9%	1076 g
Digestible carbohydrates
Starch and dextrins	0.024 g	~
Mono- and disaccharides (sugars)	0.2 g	max 100 g
Essential amino acids	0.856 g	~
Arginine*	0.799 g	~
Valin	0.689 g	~
Histidine*	0.677 g	~
Isoleucine	0.549 g	~
Leucine	0.985 g	~
Lysine	1.209 g	~
Methionine	0.234 g	~
Methionine + Cysteine	0.423 g	~
Threonine	0.536 g	~
Tryptophan	0.218 g	~
Phenylalanine	0.546 g	~
Phenylalanine+Tyrosine	1.041 g	~
Nonessential amino acids	1.423 g	~
Alanin	0.58 g	~
Aspartic acid	0.911 g	~
Hydroxyproline	0.084 g	~
Glycine	0.406 g	~
Glutamic acid	1.592 g	~
Proline	0.636 g	~
Serin	0.524 g	~
Tyrosine	0.495 g	~
Cysteine	0.193 g	~
Sterols (sterols)
Cholesterol	12.8 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1.9 g	max 18.7 g
6:0 Kapronovaya	0.01 g	~
8:0 Caprylic	0.039 g	~
10:0 Kaprinovaya	0.127 g	~
12:0 Lauric	0.116 g	~
14:0 Miristinovaya	0.272 g	~
15:0 Pentadecane	0.029 g	~
16:0 Palmitinaya	0.826 g	~
17:0 Margarine	0.019 g	~
18:0 Stearic	0.38 g	~
20:0 Arakhinovaya	0.023 g	~
Monounsaturated fatty acids	1.165 g	min 16.8 g	6.9%	6.6%
14:1 Myristoleic	0.039 g	~
16:1 Palmitoleic	0.154 g	~
17:1 Heptadecene	0.004 g	~
18:1 Oleic (omega-9)	0.939 g	~
Polyunsaturated fatty acids	0.549 g	from 11.2 to 20.6 g	4.9%	4.7%
18:2 Linolevaya	0.537 g	~
18:3 Linolenic	0.004 g	~
20:4 Arachidonic	0.008 g	~
Omega-6 fatty acids	0.5 g	from 4.7 to 16.8 g	10.6%	10.2%

The energy value of stuffed champignons is 104.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Champignon mushrooms in the oven, stuffed with minced potatoes: recipe with photos

Ingredients

• 500 g large champignons
• 2–3 potatoes
• 150–170 ml milk
• 2 tbsp. l. butter
• 2 pickled cucumbers
• vegetable oil
• salt, pepper, chopped parsley

Clean the champignons, separate the stems from the caps. Chop the legs. Place the mushroom caps in a frying pan with heated vegetable oil, add salt and pepper, add 100 ml of milk and simmer for 15–20 minutes. Heat 1 tbsp in a frying pan. l. butter. Place the chopped mushroom stems in a frying pan and fry until tender. Mash the finished potatoes, add the remaining butter and milk, mix. Mix the puree with fried champignon legs, add parsley and stuff the mushroom caps with the mixture. Cut the pickled cucumbers into slices. Before serving, place the stuffed champignon caps on a plate and place slices of pickled cucumbers on top.

You can see how appetizing the dish of champignons stuffed with potato and mushroom mince looks in the photo below.

Cooking mushrooms with cheese and bacon

Let's look at how to make stuffed champignons in the oven (with cheese and bacon, ham, chicken breast):

• Clean the mushrooms from dirt and separate the stems from the caps. If the champignons are overripe, peel the skin on the caps.
• Take the butter out of the refrigerator in advance so that it softens at room temperature.
• Mix dried herbs, chopped garlic clove, pepper, salt and softened butter in a bowl.
• Place the caps on a frying sheet. Coat each champignon with prepared butter with herbs and garlic.
• Heat the oven to 180 degrees and set the frying sheet with the preparations for a quarter of an hour.
• Then prepare the mixture for stuffing the mushrooms. Peel the onion and chop it finely. Champignon legs are also chopped.
• Heat a frying pan, pour a little sunflower oil into it and pour the chopped onion into it. Fry it for 3 minutes and add chopped champignons. The mixture is sautéed for another 3-4 minutes.
• Cut the meat product into small pieces and place it in a frying pan. Mix everything thoroughly and fry for another two minutes.
• Finely chop the dill and pour it into the frying pan. Thoroughly stir the mixture and remove the pan from the heat.
• Salt the filling with a small amount of salt.
• The baked champignon caps are pulled out of the oven, but the oven is not turned off.
• Place the resulting mixture into each mushroom cap.
• Grate hard cheese and place it on each champignon.
• Place the pan in the oven again for five minutes to melt the cheese.
• Stuffed champignons with cheese are ready in the oven. The dish is served warm or cooled, with the caps decorated with sprigs of greenery.

Stuffed champignons with minced mushrooms, eggs, onions and cheese in the oven

Ingredients

• 500 g large champignons
• 1 onion
• 100 g grated cheese
• 1 hard-boiled egg
• 2 tbsp. spoons of vegetable oil
• salt, ground red pepper to taste

Champignons stuffed with onions, mushrooms, eggs and cheese are an unusual, original and satisfying dish that you can pamper your family for lunch or dinner.

Separate the mushroom caps from the stems. Finely chop the onion and mushroom stems and fry in oil. Add cheese, finely chopped egg, salt and pepper. Stuff the mushroom caps with the resulting mixture. Pour the remaining oil after frying the mushrooms onto a baking sheet and arrange the stuffed caps.

Bake stuffed champignons with minced mushrooms, eggs, onions and cheese in an oven preheated to 200 degrees for 10 minutes.

Useful tips

1. Buy only high-quality mushrooms without rot or black spots, with an unopened cap at the bottom, that is, with a whole film at the stem and light-colored plastics. By the way, dark plates mean only one thing - the champignon has begun to “age”, and it is better not to use overripe mushrooms;
2. The diameter of the cap should not exceed 5 cm. There is nothing good about particularly large specimens except their large weight;
3. Give preference to champignons with a brown cap, they have much more flavor than light mushrooms;
4. If you decide to make stuffed champignons the main dish, then expect that you will need at least six caps per person;
5. The dish can be served without a side dish, it is completely independent.

Champignons are sold all year round, so preparing a delicious appetizer is not difficult. So, let's briefly recall: separate the caps from the legs, prepare the chicken fillet filling and fried mushroom legs, adding a few ingredients according to the recipe, for example, putting cheese on top of the cap. Everything is ready, all you have to do is bake the dish in the oven for 10 minutes.

Recipe for stuffed champignons with minced meat and Madeira in the oven

Ingredients

• Champignons (large) - 20 pcs.
• butter - 60 g
• grated parmesan - 80 g
• breadcrumbs - 20 g

For filling:

• minced meat - 100 g
• egg - 1 pc.
• chopped green onions - 10 g
• chopped parsley - 10 g
• Madeira - 20 ml
• Worcestershire sauce - 10 ml
• breadcrumbs - 10 g
• ground black pepper, salt to taste

A recipe for stuffed champignons with minced meat in the oven will help you make an exquisite appetizer with a mind-blowing taste and delicate aroma for the holiday table.

1. Cut off the stems of the mushrooms and chop them.
2. Fry green onions, parsley and mushroom stems in melted butter (20 g), add minced meat, egg, Madeira, Worcestershire sauce, salt and pepper, mix well and fry for 5 minutes.
3. Make small holes in the mushroom caps, fill them with the resulting minced meat, place them in a ceramic container greased with butter (20 g), pour the remaining melted butter over them, sprinkle with breadcrumbs and grated cheese.
4. Bake stuffed champignon mushrooms with minced meat in the oven, preheated to 210 °C for 10 minutes, then place in a wide, beautiful dish and serve hot.

Stuffed champignons with chicken and cheese, baked in the oven

Stuffed mushrooms are good both hot and cold. In a word, a great snack for all occasions.

You will need:

• 50 ml refined oil;
• 12 pieces of champignons;
• large onion;
• 1 half chicken breast;
• 30 g sour cream;
• 20 ml cream or milk;
• salt to taste;
• pepper to taste.
• a handful of grated cheese;
• 12 thin slices of cheese.

The entire preparation will take 25 minutes; a serving of stuffed mushrooms contains 160 kcal.

How to stuff:

Step 1. First, wash the champignons and dry them on a towel. Then cut out their legs and salt the inside.

Step 2. Finely chop the stems, peel and chop the onion.

Step 3. For the filling, fry the chopped onion, add the chopped legs and fry everything together for about 5 minutes.

Step 4. Place the prepared legs with onions on a plate, and in the same frying pan fry the chicken fillet, cut into small cubes.

Step 5. Combine the fried legs with the meat, stirring constantly, simmer a little, adding cream, sour cream and grated cheese.

Step 6. Grease the champignon caps with vegetable oil and fill tightly with the filling.

Step 7. Cover the baking sheet with oiled cooking paper, place the mushrooms on it, and place a slice of cheese on top of each. Cook in preheated oven for 15 minutes.

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Champignons stuffed with ham and cheese and parsley in the oven

Ingredients

• Champignons (large) - 20 pcs.
• butter - 60 g
• grated parmesan - 80 g
• breadcrumbs - 20 g

For filling

• ham – 150 g
• chopped parsley - 30 g
• ground black pepper, salt to taste

Champignons stuffed with ham and cheese in the oven - a dish that is an alternative to champignons stuffed with meat, but is not inferior to them in taste. This dish perfectly combines ham, mushrooms and Parmesan cheese, making it a real delicacy.

Cut off the stems of the mushrooms and chop them.

Finely chop the ham, add mushroom legs fried in melted butter (20 g), parsley, pepper and mix everything thoroughly.

Make small indentations in the mushroom caps, fill them with prepared minced meat, place in a ceramic container greased with butter (20 g), pour over the remaining melted butter, sprinkle with breadcrumbs, grated cheese and

Bake stuffed champignon mushrooms with cheese and ham in a preheated oven at 180 °C for 30 minutes, then turn off and cool.

Recipe with cheese and chicken

Ingredients:

• Large champignons – 8 pcs.;

For filling:

• Onions – 1 pc.;
• Hard cheese – 100 g;
• Chilled chicken fillet (preferably breast) – 100 g;
• Sour cream 15% fat – 130 g;
• Chicken egg – 1 pc.;
• Green onion – 1 bunch;
• Salt and pepper to taste.

Preparation:

1. Rinse the mushrooms with running water and scrape off the darkened areas with a knife.
2. Cut the legs into 0.5 cm cubes.
3. Cut the chicken fillet boiled until half cooked into cubes with a side of 1 cm.
4. Finely chop the onion and fry in vegetable oil until transparent.
5. Cut the cheese into circles the size of mushroom caps.
6. In a deep container, combine all ingredients for the filling and mix.
7. Fill the caps tightly with the filling, cover with cheese, pour sour cream on top.
8. Bake in the oven at 180 degrees for no more than 25 minutes.
9. Serve garnished with green onions.

There are several subtleties in stuffing and baking champignons:

1. The baking time in the oven should not exceed 25 minutes, so that all the moisture does not evaporate and the mushrooms do not become dry or burnt.
2. Before filling the mushroom caps with the filling, you should put a small piece of butter in them. This will make the dish more tender.
3. The optimal way to serve it is cold.
4. Parsley is best for decoration.
5. Mayonnaise is added to create a thick sauce.

Stuffed champignons are easy to prepare at home and, thanks to their excellent taste and appearance, are suitable for any celebration. When stuffed with chicken fillet, the dish becomes dietary and can be consumed by people with sensitive digestion.

Stuffed mushrooms rightfully occupy the leading place among hot appetizers. They are originally combined with both alcoholic drinks and fresh juices. Small hemispheres filled with delicious products look great on the holiday table. The main feature of this dish is the speed and ease of preparation. In addition, the hostess will be able to successfully use all her culinary potential and rich imagination.

Stuffed champignons with shrimp, cheese and garlic in the oven

Ingredients

• champignons (large) - 20 pcs.
• butter - 60 g
• grated parmesan - 80 g
• breadcrumbs - 20 g

For filling

• shrimp – 150 g
• garlic - 1 clove
• ground black pepper, salt to taste

Stuffed champignons with shrimp, cheese and garlic in the oven is a dish with an unusual spicy and piquant taste that can surprise even true gourmets.

1. Cut off the stems of the mushrooms and chop them.
2. Boil the shrimp in salted water, remove with a slotted spoon, peel, chop, add crushed garlic and mushroom legs fried in melted butter (20 g), pepper and mix everything thoroughly.
3. Make small indentations in the mushroom caps, fill them with prepared minced meat, place in a ceramic container greased with butter (20 g), pour over the remaining melted butter, sprinkle with breadcrumbs, grated cheese and bake in an oven preheated to 180 °C for 30 minutes. .

Appetizing, beautiful and original champignons stuffed with minced meat with shrimp and garlic, cooked in the oven, in the photo below.

Stuffed champignons with minced meat in the oven

Making this dish with minced meat is also not a problem. The food will be satisfying, but you need to use low-fat minced meat. Fatty meat in this recipe will only spoil the mushrooms. Since minced meat is high in calories, it can be a completely independent dish on your table.

• 300 gr. minced meat;
• 10 or 12 large mushrooms;
• Garlic clove;
• Medium bulb;
• Grated cream cheese - 2 tablespoons;
• Salt, spices;
• Greenery.

Cook in the oven on a baking sheet. Therefore, do not forget to preheat the oven to 200° C. Next:

1. The first stage is the same. We wash and clean the mushrooms. Place the caps on a sheet greased with vegetable oil;
2. Let's start frying. Separately, fry the minced meat and leave it to cool. At this time, you also fry the onion with a clove of garlic and seasonings;
3. Mix onions with minced meat;
4. Sprinkle a little curry, or basil, or other seasoning you like the flavor of, down onto the caps;
5. Stuff the mushrooms and place in the oven for 15 minutes;
6. Remove after 15 minutes, sprinkle with cheese, and return to the oven for another 10 minutes.

The dish may be ready earlier if the oven gets hotter. Of course, ground meat needs more time to cook. But don't overdo it. After all, mushrooms fry quickly. And as soon as you smell it that it’s ready, take it out immediately.

Champignons stuffed with anchovies

Ingredients

• champignons – 500 g
• wheat bread without crust - 100 g
• milk - 80 ml
• bacon - 100 g
• canned anchovies - 4 pcs.
• garlic - 1 clove
• egg - 1 pc.
• parsley -50 g,
• basil - 10 g
• bread crumbs - 80 g
• olive oil – 80 ml
• ground black pepper, salt to taste

Pour milk over the bread and leave for 15 minutes.

Cut off the stems of the mushrooms, chop them and fry them in olive oil (60 ml).

Chop the bacon, anchovies and garlic, combine with chopped parsley, add mushroom legs, soaked bread, beaten egg and mix until a homogeneous mass is formed.

Fill the mushroom caps with the prepared filling, place in a ceramic container greased with the remaining oil, and sprinkle with breadcrumbs.

Bake champignons stuffed with bacon, anchovies and garlic in an oven preheated to 200°C for 30 minutes, then place on a plate and garnish with basil sprigs.

Champignons stuffed with cheese, bread crumbs and carrots

Ingredients

• champignons – 500 g
• low-fat sour cream - 60 g
• hard cheese - 50 g
• green onions - 50 g
• light mayonnaise - 40 g
• carrots - 40 g
• dried bread crumbs - 60 g
• cooking fat - 20 g
• hot pepper sauce - 2-3 drops

Cut off the stems of the mushrooms and chop them. Grate the cheese and carrots on a coarse grater. Finely chop the green onions. Combine all ingredients, except mushroom caps and fat, and mix thoroughly. Stuff the mushroom caps with the resulting mixture.

Place champignons stuffed with carrots and other ingredients on a baking sheet greased with cooking oil and bake in a preheated oven until light golden brown.

Stuffed champignons with chicken and rice in the oven: recipe with photo

Ingredients

• champignons – 500 g
• minced chicken – 200 g
• boiled rice - 200 g
• onion – 1 pc.
• parsley root - 1 pc.
• breadcrumbs - 60 g
• vegetable oil - 50 ml
• salt to taste

The recipe for stuffed champignons with chicken and rice in the oven is in particular demand, as it helps to prepare a complete, hearty and very tasty lunch or dinner that no family member will refuse.

Cut off the stems of the mushrooms, chop them, add grated parsley root and fry in vegetable oil (40 ml). In another frying pan, fry the minced meat with chopped onions. Combine the minced meat with rice, mushrooms and parsley, add salt and mix thoroughly. Salt the mushroom caps, fill with the resulting filling, place in a ceramic container greased with vegetable oil, sprinkle with breadcrumbs and bake in a preheated oven. Place the remaining mass in a heap on a dish, and stuffed mushrooms around it.

To make it easier to prepare stuffed champignons with chicken and rice, the recipe is presented with a photo; by looking at it you can see what the final result should be.

Champignons stuffed with chicken and cheese in the oven. Recipe with photo

Before you start cooking, prepare the mushrooms. First, wash them well and remove the stems. Only the hats should remain. Now cut the fillet, mushroom stems and onions into small cubes. Fry all this until golden brown. Add the necessary spices.

Dip the champignon caps into boiling water. They need to be boiled for about 10 minutes. Try not to damage them when removing the caps. Carefully remove them with a sieve and let the excess liquid drain.

Place sour cream (mayonnaise) into the minced meat prepared in advance and stuff the caps. For a nice presentation, garnish the dish with finely chopped herbs and sprinkle grated cheese on top.

All that remains is to grease the baking sheet with oil and place the stuffed caps there, filling side up. Place in the oven at 180 degrees and bake until done. Approximate time: 25 minutes.

The dish can be served both hot and cold. These baked stuffed champignons with chicken and cheese are delicious and nutritious. You will not only surprise your guests with this dish, but will also delight yourself with its quick preparation.

Champignon caps stuffed with tomatoes

Ingredients

• 500 g champignons
• 150 g tomatoes
• 1 bunch of basil greens
• 4 tablespoons mayonnaise
• 2 tablespoons grated cheese
• 10 ml vegetable oil
• salt

A recipe for stuffed champignons in the microwave will help out those who do not have the opportunity to use an oven or slow cooker, but want to prepare a tasty and unconventional mushroom dish.

1. Wash the mushrooms, peel them, boil them whole in salted water, separate the caps from the stems.
2. Wash and chop the basil greens.
3. Wash the tomatoes, remove the skin and chop finely.
4. Finely chop the stems, mix with tomatoes, basil and mayonnaise, and stuff the mushroom caps with the prepared mixture.
5. Place them in a pan greased with vegetable oil, sprinkle with cheese, and bake in the microwave at 100% power for 2 minutes.