Mushrooms are good in sauces, a side dish, cooked with meat or potatoes and on their own. Some even eat them raw, adding to vegetable salad. Today I will share with you recipes for mushroom caps baked with cheese in the oven. They can decorate the festive table or become a good alternative to salad for everyday meals.
In order to make the dish really tasty, you should properly prepare the mushrooms for baking. Since they absorb water very well, they cannot be soaked for a long time before cooking. Heavily contaminated product can be washed under running water for several seconds, and relatively clean - wipe with a dampened kitchen towel.
Material Content:
Champignon caps stuffed with ham and cheese
- Cooking time: 20 minutes preparation / 30 minutes baking.
- Servings Per Container: 6.
- Purpose: appetizer.
- Difficulty: medium.
I'll start with a simple hearty recipe with ham and cheese. This almost unbeatable combination of ingredients will help you prepare a delicious snack in less than an hour.
Tip. For the whole preparation, choose the same size mushrooms. They bake evenly and will look better on the table.
Ingredients:
- large champignons - 1 kg;
- ham - 200 g;
- hard cheese - 150 g;
- mayonnaise - 3 tbsp. l .;
- onion - 1 head;
- refined vegetable oil - 4 tbsp. l .;
- salt and black pepper to taste.
Step by step recipe:
- In champignons, trim the legs. Put the hats in a large bag, add three tablespoons of oil, add spices, mix and leave for 20 minutes.
- While the mushrooms are pickling, prepare the filling: finely chop the onion and the legs of the mushrooms and fry them in hot vegetable oil.
- Cut the ham into small cubes, grate the cheese on a fine grater. Combine with onion-mushroom mixture. Add mayonnaise.
- Cover the baking sheet with baking paper and spread the pickled hats on it.
- In each of them put about one teaspoon of the filling.
- Bake in a pre-heated to 180 degrees oven for 30 minutes. If the top of the mushrooms begins to burn, cover them with foil.
The finished dish can be decorated with sour cream and basil leaves. Stuffed mushrooms according to this recipe are good as a complement to a hot dish, as well as a cold snack.
Baked mushrooms stuffed with chicken under cheese crust
- Cooking time: 35 minutes preparation / 30 minutes baking.
- Servings Per Container: 6.
- Purpose: appetizer.
- Difficulty: medium.
When you want something more extraordinary than mushrooms with ham, I make champignons with chicken and onions under a crispy cheese crust. This option is suitable for those who have time for a more thorough preparation of the filling.
Ingredients:
- brown champignons - 1 kg;
- chicken breast - 200 g;
- hard cheese - 100 g;
- sour cream 30% fat and above - 2 tbsp. l .;
- sweet paprika - 1 tsp;
- ground thyme - 1 tsp;
- dried rosemary - 1 tsp;
- garlic - 1 clove;
- onion - 1 head;
- refined vegetable oil - 3 tbsp. l;
- soy sauce - 1 tbsp. l .;
- salt and ground black pepper to taste.
Important! Do not use sour cream below the specified fat content: it may curdle during cooking and give excess liquid.
Cooking:
- Separate champignon legs from hats.
- Mix olive oil, rosemary, thyme and soy sauce in a cup. In the absence of the necessary seasonings, they can be replaced with a mixture of Provencal herbs. Pickle the hats in the resulting sauce.
- Finely chopped mushroom legs, onion and chicken breast.
- In a deep frying pan, heat the vegetable oil and put there a coarsely chopped clove of garlic. Fry for 3-4 minutes. Remove the remaining garlic and put mushrooms, onions, chicken and paprika in the pan. Season with salt and pepper to taste. Fry until golden brown.
- Cover the baking sheet with baking paper. Put the hats on it and fill each chicken and mushroom filling.
- In a separate bowl, mix the grated cheese and sour cream.
- Cover the stuffed hats with a “fur coat” from cheese and bake in an oven preheated to 200 degrees for 30 minutes.
On a note! Mushrooms with cheese in the oven will turn out to be especially aromatic if you sprinkle them with dry white wine before baking.
Champignon caps with various fillings - this is a delicious portioned appetizer, which is suitable for celebration and for everyday dinner. It is quite simple to cook, convenient to serve and it looks elegant on the festive table.
Champignon caps stuffed with ham and cheese
Ingredients
- 1 kg Large champignons
- 200 g Ham
- 150 g Hard cheese
- 3 Art. l Mayonnaise
- 1 head Onion
- 4 Art. l Refined vegetable oil
- taste Salt
- taste Black pepper
Step-by-step instruction
- In champignons, trim the legs. Put the hats in a large bag, add three tablespoons of oil, add spices, mix and leave for 20 minutes.
- While the mushrooms are pickling, prepare the filling: finely chop the onion and the legs of the mushrooms and fry them in hot vegetable oil.
- Cut the ham into small cubes, grate the cheese on a fine grater. Combine with onion-mushroom mixture. Add mayonnaise.
- Cover the baking sheet with baking paper and spread the pickled hats on it.
- In each of them put about one teaspoon of the filling.
- Bake in a pre-heated to 180 degrees oven for 30 minutes.If the top of the mushrooms begins to burn, cover them with foil.
