Baked champignons with cheese - 3 simple and tasty recipes

Hello! Today I will tell you how to cook mushrooms, baked with cheese in the oven. In this selection you will find 2 options for appetizers and a recipe for a hearty second course, which is suitable for everyday lunch or dinner, as well as for a festive table.

First, I will focus on important points:

1. Choose mushrooms with a dense structure and a uniform, white or pinkish-beige color of the hat.
2. Add to the mushrooms that you cook in the oven, fat sour cream. When baked, they give off a lot of moisture and become dry, and a sour-milk product will make them soft, juicy and tender.
3. Season dishes only with salt and pepper - do not interrupt the mushroom taste with a variety of spices.

Champignon Hats Stuffed with Chicken

• Cooking time: 40 minutes.
• Servings Per Container: 7-8.

Mushrooms and chicken are one of the most popular culinary “tandems”. This combination of products can be found in soups, salads, casseroles, pies and pies. I suggest making mushrooms stuffed with poultry. And to give garlic a pinworm and piquant notes will help garlic.

Ingredients:

• royal champignons - 700 g;
• chicken fillet - 250 g;
• sour cream 20% - 3-4 tbsp. l .;
• hard cheese - 250 g;
• garlic - 2-3 cloves;
• vegetable oil - 2 tbsp. l .;
• salt and allspice - to taste.

How do I cook a dish:

1. I wash and dry mushrooms on a towel, carefully separate the legs so as not to damage the hats.
2. I pass the chicken through the meat grinder, fry in vegetable oil, adding salt and spices.
3. When the minced meat brightens, pour out the crushed mushroom legs. I cook another 10-15 minutes on medium heat so that the chicken becomes crumbly and a little gilded, and parts of the champignons soften.
4. I introduce crushed garlic and sour cream.
5. I keep it on the stove for another 3-4 minutes, then turn off the hotplate and let the filling cool.
6. At this time I make cheese chips and cover the baking dish with baking tracing paper. Slightly lubricate it with oil.
7. Using a teaspoon, carefully fill the mushroom caps with minced meat and spread them in a mold. Then sprinkle with grated cheese and send to the oven preheated to 190 degrees for 20-25 minutes.

Such an appetizer will be tasty not only in the hot, but also in the cooled form. If desired, it can be heated in the microwave.

Julienne in tartlets

• Cooking time: 30 minutes.
• Servings Per Container: 10.

Snacks in tartlets look great on the festive table. They can be filled with different compositions and decorated to your own taste - herbs, olives, slices of cucumber or lemon. I propose to surprise guests with a gentle julienne, the preparation of which does not take much time, and the result will please with an appetizing look and wonderful taste.

Did you know? Initially, the word "julienne" (FR. Julienne) denoted a special technique for cutting young vegetables (straws). Currently, French chefs call it the process of grinding vegetable ingredients for sauces and soups. In practice, this means that root crops are cut into strips, and onions and tomatoes - into rings, very thinly. In Russia, a dish of mushrooms baked in cream or sour cream under a cheese crust is called julienne. Sometimes it is made from chicken and seafood.

Ingredients:

• tartlets - 10 pcs.;
• champignons - 400 g;
• onion - 2 pcs.;
• sour cream - 3-4 tbsp. l .;
• hard cheese - 200 g;
• butter - 2 tbsp. l .;
• salt and black pepper to taste.

How I cook mushroom julienne with cheese in the oven:

1. Finely chop the champignons and onions, stir in butter.
2. When the mushrooms cease to excrete liquid and decrease in volume, I introduce sour cream, pepper and salt.
3. I keep it on fire for another 5 minutes, stirring constantly, and then let it cool. If you put hot stuffing in tartlets, they will creep.
4. Grind the cheese on a grater, cover the baking sheet with parchment.
5. I fill the tartlets with filling, sprinkle with cheese chips. I set to bake at 180 degrees for 5-7 minutes. Once the cheese has melted, the snack can be taken out.

Serve the julienne in tartlets in a warm form, sprinkled with chopped dill or chopped green onions.

Mushrooms with beef cheese in pots in the oven

• Cooking time: 1 hour 40 minutes.
• Servings Per Container: 4.

Try cooking potted mushrooms with beef. This type of meat, when cooked, gives a lot of thick, aromatic juice, soaking in other components, which makes the dishes incredibly rich and tasty.

Ingredients:

• beef - 600 g;
• champignons - 600 g;
• onions - 2 pcs.;
• sour cream - 100 g;
• water - 400 ml;
• hard cheese - 250 g;
• vegetable oil - 2 tbsp. l .;
• salt and black pepper to taste.

How I cook mushrooms baked in the oven with cheese and beef:

1. I cut the meat into small cubes and fry until golden brown in vegetable oil.
2. I pour in 200 ml of water, add salt and pepper, stew under the lid for 20 minutes, stirring occasionally, then let it cool slightly.
3. I cut onions in half rings, mushrooms in slices, rub cheese on a coarse grater.
4. Dilute sour cream with the remaining water.
5. I spread pieces of beef at the bottom of each pot, do not forget to water them with the allocated juice. Then I put mushrooms, onion slices, add salt and pepper.
6. Pour the diluted sour cream and send the pots, covered with lids, into the oven preheated to 180 degrees for 50-55 minutes.
7. Then I take out portions, sprinkle with grated cheese. Again I put the bake, but without the lids, for 10-15 minutes.

On a note. Remove the dish from the oven immediately. Otherwise, the cheese crust may dry out.