Whole baked champignons - 4 delicious recipes with and without filling

Hello! Today I will share 4 recipes of mushrooms, baked in the oven as a whole - with and without filling. The former are suitable as snacks, and the latter will be an excellent side dish for meat, poultry or fish. Any of the dishes presented in the selection can be served both hot and cold.

An important point! For stuffing, it is better to take large copies, and for baking in sauces - medium or small. They are preferably about the same size. Otherwise, smaller mushrooms will be ready before the rest and will start to burn, while those that are larger are baked.

Mushrooms stuffed with chicken, cheese crust

• Cooking time: 50 minutes.
• Servings Per Container: 8-10 pcs.

For stuffing, you can take meat from any part of the chicken, even a dry breast. Filled with sour cream and soaked in mushroom juice, the filling will become tender, literally melting in your mouth.

Ingredients:

• champignons - 30 pcs.;
• breast - 1 pc.;
• greens - 7-8 branches;
• sour cream 20% - 3 tbsp. l .;
• hard cheese - 100 g;
• vegetable oil - 2 tbsp. l .;
• salt, black pepper - to taste.

How to bake mushrooms in the oven:

1. Wash the mushrooms, dry on a towel and separate the hats from the legs. Grind the latter, fry in vegetable fat and cool.
2. Boil the breast in salted water, cut into pieces and pass through a meat grinder along with mushroom roasting.
3. Add finely chopped greens and sour cream. Salt, pepper to taste and mix until smooth.
4. Grind the cheese on a fine grater.
5. Fill the hats with filling and sprinkle with cheese chips.
6. Spread the appetizer on a greased baking sheet and set to bake at 180 degrees. Cooking time - 20-25 minutes.

Tip. It is better to place the form with mushrooms in the middle of the oven - so they will be baked quickly and evenly.

Stuffed with minced meat and vegetables

• Cooking time: 55 minutes.
• Servings Per Container: 8-10.

To prepare such an appetizer, I recommend taking beef - the minced meat from this meat is crumbly, with a bright and rich taste.

Ingredients:

• large champignons - 30 pcs.;
• beef - 250 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 3-4 cloves;
• hard cheese - 100 g;
• vegetable oil - 2-3 tbsp. l .;
• greens - a bunch;
• salt, black pepper - to taste.

How to cook a snack:

1. Pass the beef through a meat grinder and put in a pan with heated vegetable oil. Cook, stirring regularly, for 5-7 minutes.
2. From washed and dried mushrooms, carefully cut the legs, chop and add to the meat. There, send the grated carrots, chopped onions and garlic passed through the press.
3. Salt and pepper the filling, mix and fry for about 20 minutes. Stuffing should be browned and crumbly.
4. Cool the mixture and then stuff the hats with a teaspoon, sprinkle with grated cheese and spread in a greased form.
5. Bake for 20-25 minutes at 180 degrees. Sprinkle generously with chopped herbs before serving.

Tip. To make the caps juicier, marinate them for 15-20 minutes in soy sauce before stuffing.

Mushrooms baked with Provencal herbs

• Cooking time: 1 hour.
• Servings Per Container: 3-4.

Provencal herbs are added to many dishes - soups, sauces, salads and fries. This seasoning is a mixture of rosemary, basil, thyme, savory, marjoram, oregano, peppermint and sage. Such a “bouquet” gives food a unique aroma and interesting flavor notes. The smell that mushrooms baked with Provencal herbs will exude will awaken the desire of forest meat lovers to taste them immediately.

Ingredients:

• small champignons - 700 g;
• soy sauce - 3 tbsp. l .;
• oil (preferably olive) - 3 tbsp. l .;
• balsamic vinegar - 2 tsp;
• garlic - 3-4 cloves;
• Provencal herbs - 1 tsp. (with a slide).

How to cook a dish:

1. Wash the mushrooms and lay on a towel to dry.
2. Pass garlic through a press and mix in a bowl with balsamic vinegar, soy sauce, olive oil and Provencal herbs.
3. Put the mushrooms in a deep bowl or plastic container, fill with the resulting mixture and leave to marinate at room temperature for 20 minutes. Stir the contents several times during this time.
4. In the form, evenly distribute the mushrooms, pour the remaining marinade.
5. Put in the oven, warmed up to 180 degrees, for 25-30 minutes.

Attention! It is undesirable to put more Provence herbs in the dish than indicated in the recipe. The mixture is very rich and aromatic, it is able to interrupt the taste and smell of the main ingredient.

How to bake mushrooms in the oven in sour cream with garlic and herbs

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 3-4.

For lovers of fragrant herbs, I suggest adding cilantro to the champignons. Do not be afraid that it will burn during the baking process - the dish will be abundantly poured with sour cream sauce. Such a treat can be served separately, and not as a side dish - it is quite satisfying.

Ingredients:

• small or medium sized mushrooms - 600 g;
• sour cream - 200 g;
• water - 100 ml;
• garlic - 4 cloves;
• cilantro - a large bunch;
• vegetable oil - 1 tbsp. l .;
• salt and pepper to taste.

How to cook a dish:

1. Wash the mushrooms, dry and put in a deep bowl.
2. Chop the washed greens, pass the garlic through the press and add to the mushrooms.
3. Dilute sour cream with water, pour the prepared products into the sauce.
4. Sprinkle with salt and pepper, mix gently and let marinate at room temperature for half an hour. During this time, the mushrooms have time to soak well.
5. Pick a shape of a suitable size - the mushrooms should lie fairly tight to each other. Lubricate it with butter, lay out the contents of the bowl, pour the remaining sauce on top.
6. Place the dish in the oven preheated to 180 degrees and bake for 35-40 minutes. Serve hot.

On a note. You can replace sour cream with mayonnaise - this sauce will make the taste of the dish more saturated.

As you can see, there are no special difficulties in baking champignons. But there is a significant plus - you do not need expensive ingredients, and you can delight the household with dishes prepared according to the presented recipes, as often as you want.