Properly cooked in the oven champignons stuffed with cheese are an ideal appetizer for both daily meals and a festive chic table. For such a dish, you can choose a variety of fillings. For example, experiment with meat and seafood.

Mushrooms stuffed with cheese legs

This is the easiest and cheapest option for the recipe. It does not include meat ingredients.

Prepare in advance:

  • mushrooms - a pound;
  • onion - the whole head;
  • fresh garlic - 3 to 4 cloves;
  • cheese - 180 - 200 g;
  • salt, oil, dill.

Cooking:

  1. Wipe the mushrooms with a damp sponge, dry.It is very important not to leave the mushrooms for a long time in the water. It must be remembered that champignons very actively absorb liquid. As a result, excessive “water procedures” can ruin the taste of the finished dish.
  2. Gently break the legs of the mushrooms, while maintaining the integrity of the hats. Use a teaspoon to scoop the flesh out of the middle.
  3. Finely chop parts removed from the hats and fry together with onion slices until golden brown.
  4. Grind cheese and garlic separately. To do this, it is best to use a grater with the smallest holes.
  5. Combine the contents of the pan with chopped dill and cheese and garlic chips. To salt. Optionally, at this stage you can pour your favorite seasonings.
  6. Arrange the resulting composition on hats. It is most convenient to do this with a tea or coffee spoon.
  7. Bake a snack at an average temperature for a little less than half an hour. The champignons themselves should be darkened.

Serve stuffed mushrooms in the oven with cheese immediately after cooking, hot. They will be a great addition to meat dishes.

Cooking with Chicken

If you want to make a meat appetizer, but not too heavy, you should add chicken to the filling. For example, breast. Smoked and fried, but the most low-calorie and healthy - boiled, will do.

Ingredients:

  • poultry fillet - 180 - 200 g;
  • cheese (hard or semi-hard) - 180 - 200 g;
  • large whole champignons - 580 - 600 g;
  • sour cream of low or medium fat content - 2 tbsp. l .;
  • oil, herbs, salt and spices.

Cooking:

  1. Wash thoroughly, dry chicken. Finely chop it with a sharp knife.
  2. Heat a small amount of any oil in a skillet. Fry the bird on it until the color changes. Optionally, you can also boil it. But then you need to grind the fillet ready-made and after cooling.
  3. Carefully cut the legs of the mushrooms. Grind them as much as possible. Fry until light brown. Add sour cream, salt and spices. Connect the mushrooms with the bird. Darken the mass in a pan for a couple more minutes.
  4. Pour in grated cheese. Part of the milk product shavings should be left for further decoration of the dish.
  5. Add chopped greens. At will - some more salt.
  6. Mix well the components of the filling. Fill prepared hats with it. Top them up with cheese left earlier.
  7. Cook for about 20 to 25 minutes at 190 degrees.

In the process, you need to ensure that the cheese is not burnt. Otherwise, the crust on the surface of the treat will turn out too stiff.

How to make ham

Ham complements perfectly the filling for mushrooms from fried legs and cheese. You can take such a meat product from both pork and chicken.

 

Ingredients:

  • mushrooms (large) - 13 - 15 pcs.;
  • ham - 180 - 200 g;
  • cheese - 180 - 200 g;
  • sour cream - a full glass;
  • butter - 60 - 70 g;
  • classic mayonnaise - 6 tbsp. l .;
  • salt, herbs, garlic.

Cooking:

  1. Dice the cheese (it is best to use hard or semi-hard varieties), as well as the selected ham.
  2. Chop dried herbs and garlic.
  3. Mix all these ingredients.
  4. Mushroom caps gently rid the legs. Finely chop the last and fry until tender in any oil.
  5. Cool the pieces of legs and combine with the filling. Add mayonnaise, salt to taste. Mix everything thoroughly. If there is no time to fry the product, you can generally not add the legs to the mass, but limit yourself to ham and cheese.
  6. Fill prepared hats with filling.
  7. Put the mushrooms in a greasy butter dish.
  8. First bake them in this form for about a quarter of an hour at medium temperature. Then cover the mushrooms with sour cream and cook for about 20 to 25 minutes.

The appetizer is beautifully served on the same common dish.

Tasty appetizer with minced meat

If any minced meat was at hand at the hostess, then it can also be made part of the filling for stuffed mushroom caps.

Ingredients:

  • large mushrooms - 13 - 15 pcs.;
  • minced meat from any meat - 180 - 200 g;
  • onion - the whole head;
  • sour cream and hard cheese - 150 - 180 g each;
  • salt, butter, pepper.

Cooking:

  1. The first step is to prepare the mushrooms. As a result, there should be whole hats with space for the filling.
  2. Finely chop the extracted legs and white onions. All together send to the pan with melted butter.
  3. When the products are slightly gilded, add minced meat to them, carefully breaking the lumps with a spatula.
  4. All salt and pepper. Fry mass until meat is ready.
  5. Fill the prepared mushrooms with the resulting filling. Put them in shape. Pour with sour cream, slightly diluted with water. Fill with cheese shavings.
  6. Bake treats in the oven at an average temperature of just over half an hour.

Ready-made appetizer is equally tasty to serve both hot and cold.

Stuffed Shrimp Mushrooms in the Oven

The size of the shrimp for such a recipe is unimportant. Both large and small seafood will do.

Ingredients:

  • mushrooms - 1 kilo;
  • shrimp - 380 - 400 g;
  • garlic - 2 to 3 cloves;
  • white onion - 1 head;
  • sweet pepper - half the pod;
  • greens - half the pod;
  • salt, pepper, oil.

Cooking:

  1. The first thing you need to clean the shrimp from all that is superfluous. For this, their heads, tails, shells, intestinal wreaths are removed. But the easiest way is to buy already peeled seafood. Their price is slightly higher, but shrimp in this form will significantly speed up the cooking process.
  2. Pour any oil onto a hot skillet. It will turn out very tasty if you take a mixture of vegetable and cream.
  3. Add chopped onion, garlic and sweet pepper. Cook these ingredients over medium heat for 6 to 7 minutes. Be sure to stir the food often.
  4. Send the shrimp to the skillet. Fry until seafood turns red.
  5. Cut them into small pieces, then return to the vegetables. Season with salt and pepper to taste. Pour chopped greens into it. Mix everything thoroughly.
  6. Remove the legs from the mushrooms. Leave the caps whole.
  7. Stuff the basics with the resulting filling with vegetables.
  8. Bake the treat in a very hot oven for about a quarter of an hour.

An already prepared dish can be sprinkled with grated cheese and chopped herbs, if desired.

Quail Egg Variation

With quail eggs, the appetizer is very unusual and festive beautiful.

 

Ingredients:

  • mushrooms - 6 - 8 pcs.;
  • quail eggs - according to the number of mushrooms;
  • onions - leek - 80 - 100 g;
  • sour cream - 2 tbsp. l .;
  • cheese chips - 40 - 50 g;
  • salt, oil, pepper.

Cooking:

  1. Wipe the mushrooms with a damp sponge. Do not peel them.
  2. With a sharp knife, carefully cut the legs. The last is very finely chopped.
  3. Heat any oil in a skillet. Pour mushroom pieces into it. Fry until golden brown.
  4. Add small pieces of leek. Continue cooking together until the vegetable softens.
  5. To the filling, send sour cream and cheese chips. Remove pan from heat immediately. Mix everything thoroughly and salt. Add pepper or any other seasoning to taste.
  6. With the resulting filling, fill the mushroom caps prepared in the first steps. There should be enough space inside them.
  7. Transfer all workpieces to a baking sheet. Send in an oven preheated to 190 - 200 degrees. Cook for 14 to 15 minutes.
  8. Remove the pan. Pour a raw quail egg onto each hat. When breaking them, you need to try to keep the yolk intact.
  9. Return the mushrooms to the oven for 7 to 8 minutes.

Garnish the resulting appetizer with herbs and pickled vegetables.

With vegetables

Vegetables for filling according to this recipe can be taken in a variety of ways. First of all, you need to focus on your taste. The choice depends on the season.

Ingredients:

  • large champignons - 8 - 9 pcs.;
  • carrots, zucchini, sweet pepper - 1 pc.;
  • breadcrumbs for breading - a large handful;
  • Parmesan shavings - a large handful;
  • salt, garlic powder, red pepper in cereal, butter.

Cooking:

  1. First you need to do all the vegetables. Peel the carrots and zucchini. Using a special grater, chop them into thin strips. Sweet pepper cut into miniature cubes.
  2. Rinse and dry the mushrooms. Carefully remove the legs with surrounding pulp from the center of each cap. In this case, you need to save the shape of the mushroom.
  3. Place the hats on a baking sheet. Sprinkle with any oil.
  4. Combine all vegetables, add salt and declared spices to them. Fill the caps with this mass.
  5. Pour the mixture from breadcrumbs and cheese chips on top.
  6. Bake such a treat at a temperature of 180 - 190 degrees a quarter of an hour.

For the filling of mushrooms, baked in the oven according to the recipe described above, not only fresh, but also pickled vegetables are well suited. For example, you can take pickles, diced into small cubes.

In order for the discussed snacks to always be successful, first of all, you need to choose the right basis for them - mushrooms. These should be large champignons with whole and even hats. Only fresh mushrooms are suitable, not salted or pickled.

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