Champignon is a unique mushroom that can be eaten raw and cooked. Adherents of good nutrition recommend replacing them with red meat, and in terms of the content of some vitamins, these mushrooms are significantly superior to many vegetables. The Internet is replete with all kinds of recipes for their preparation. Baked mushrooms with filling will decorate and add sophistication to any table and delight even the most demanding guests.
general information
Italy is considered the culinary homeland of champignons. According to some historical documents, they began to grow there more than ten centuries ago.
French cuisine was also quickly imbued with love for these mushrooms, which were cultivated both in the cellars of the monarchs and on the lawns of the main Parisian gourmets. Mushrooms were brought to Russia for the first time in the middle of the 18th century, only amateur enthusiasts were engaged in their cultivation, but after a few years voluminous scientific works on methods of their cultivation and selection began to be published. Russian culinary experts also very quickly adopted the European culture of preparing a delicious product, which is ideal for salads, appetizers and soups, as well as for main dishes and even desserts. Today, many Russian housewives prefer champignons when planning a healthy and tasty family menu.
Vitamin and mineral composition
Mushrooms, like other mushrooms, are 90% water, contain a lot of protein, fungin, healthy fats, as well as glucose, glycogen (starch), hemicellulose and trigolazagribny sugar.
The vitamin-mineral complex is striking in its richness: vitamins A, C, D, an almost complete line of vitamins B (folic and pantothenic acids, thiamine, biotin, niacin, riboflavin, pyridoxine, antianemic factor, PP). According to the composition of champignons, you can study the periodic table - they are champions in the content of minerals and trace elements. More easily assimilated phosphorus is found only in fish products, and iron, potassium and zinc in the composition make these mushrooms an indispensable dish on the tables of residents of territories with difficult climatic conditions. The antibiotic campestrin suppresses Staphylococcus aureus and other parasites. Also, according to the latest research, champignons have anti-inflammatory and antibacterial effects.
Champignon compares favorably with the vast majority of mushrooms with a low level of heavy metals.
100 g of champignons will charge you with energy of 24-27 kcal, and also give the body 4 g of protein, 0.1 g of carbohydrates and 1 g of fat.
What are the benefits of champignons
The vitamin and mineral complex contained in champignons helps maintain blood sugar balance, dilute it, remove toxins and cholesterol, strengthen immunity, and activate the body's protective functions. The percentage of their digestion by a healthy stomach varies from 92 to 97 percent. In addition, these mushrooms have anti-stress and anti-aging effects. The modest sodium content and low calorie content of the product allow its use in the diet. Given this, the use of mushrooms in food is directly indicated for:
- diabetes mellitus;
- atherosclerosis and other diseases of the vessels and heart;
- vitamin deficiency;
- chronic fatigue, apathy, migraine;
- the appearance of the first signs of aging;
- obesity, etc.
To whom champignons are contraindicated
Despite the fact that champignons are considered the safest mushrooms, there are still categories of people to whom their use in food is contraindicated. First of all, these are children under 3 years old - mushrooms are too heavy a product for the unstable digestive system of babies. In addition, doctors advise to exclude from the diet or significantly limit the use of champignons to pregnant and lactating women, cancer patients suffering from chronic diseases of the internal organs of the peritoneum. With caution, one should consume these mushrooms for the elderly.
Selection and storage
From the competent choice of champignons, the taste qualities of the finished dish are highly dependent. Proper storage and processing will ensure the aesthetic appeal of the culinary masterpiece.
- Hats of fresh and properly grown mushrooms are elastic, dull, white or pinkish in color, no more than 5-7 cm in diameter and have no visible defects. If the mushrooms are dark, sticky, slippery, shiny or vice versa - the skin is dry, wrinkled and stained, it is not worth taking them - either they have been lying for a long time, or the technology of growing, collecting and storing is broken.
- Stale mushrooms either have no smell or smell bad, while fresh mushrooms, on the contrary, have a pleasant characteristic aroma.
- The film between the leg and the hat should be whole and uniform in color.
- Mushrooms should be stored in the neutral zone of the refrigerator, wrapped in paper or in a plastic ventilated container - champignons will disappear in a regular bag. By the way, do not wash mushrooms if you do not plan to cook them immediately - this can significantly reduce the permissible shelf life.
- It is not recommended that the mushrooms be stored in the refrigerator for more than 5 days - they not only become less useful, but also begin to produce choline, an extremely toxic substance for the human body. At room temperature, the mushrooms begin to deteriorate within 6-7 hours. Access to direct sunlight reduces this figure to 2-3 hours.
Features of processing and baking champignons
- Since champignons are porous in structure, it is not recommended to soak them: they will absorb water and become tasteless, and when baked, they will not acquire a beautiful brown tint. You can wash them under a strong cool spray, gently clean off the dirt with a knife or wipe with a damp cloth. If the pollution is serious, put the mushrooms for 3-4 minutes in a bowl of water and a drop of vinegar - this will preserve their color and structure.
- Champignons tend to darken after cutting. To prevent this from happening, you can treat them from a spray bottle with lemon juice or acid, and if you are an adherent of proper nutrition, it can also replace salt.
- Preparing champignons for baking with filling is a very responsible process: it is necessary to cut not only the leg, but also part of the pulp. Use a teaspoon or coffee spoon for this.
- When asked how much to bake champignons in the oven, the best chefs in the world answer that mushrooms are considered ready after 18-20 minutes, as soon as they begin to secrete a liquid, which, by the way, can be drained and left as the basis for a delicious sauce. However, recommendations from the world of haute cuisine are not always successful with ordinary people, so you can brown the mushrooms for 30 minutes - this will not affect the taste, but they will acquire a pleasant color and will not crack on the teeth.
Here are a few secrets from the best chefs who do not always include baked champignons in recipes, but they will help make your dish more appetizing:
- It is better to line the bottom of the mold with culinary parchment - so you will avoid burning and subsequent difficulties in cleaning dishes for baking.
- To preserve the aesthetic appearance of the hats and prevent them from wrinkling when water is evaporated, you can put in each a small piece of butter or coconut oil. Instead, use a brush to lightly grease the mushrooms with vegetable oil.
- Remember: baked champignons in the oven with cheese gain an additional charm, regardless of the filling, it is enough 5-7 minutes before being ready to sprinkle the mushrooms with grated Parmesan. But you must carefully monitor the cooking process so that the cheese does not brown too much, otherwise the dish may turn out to be rather dry.
- It is better to cook mushrooms just before serving, in order to preserve and convey to the guests the best taste.
The best spices for baking champignons
Despite the fact that champignons are a fairly self-sufficient product, not only salt and pepper are suitable for their preparation.
A correctly selected bouquet of spices can emphasize and even enhance the magnificent taste and aroma of the dish, as well as increase the digestibility of useful trace elements:
- garlic will add piquancy and add a touch of spiciness;
- oregano, thyme, rosemary and other Mediterranean spices will give the dish an original fresh smell;
- fresh and dried herbs emphasize the taste and aroma;
- nutmeg is an excellent companion for white sauces and mushrooms, literally a third of a teaspoon of ground seasoning can make a culinary masterpiece from baked mushrooms;
- a mixture of allspice, black and white peppers, paprika, bay leaves, fenugreek and coriander in combination with champignons will satisfy the taste of any gourmet.
The main rule of the best chefs in the world is somewhat similar to the advice of fashion stylists: the main thing is not to wear the best time, spices should be a light “accessory” that emphasizes the individuality of the dish and completes the “look”.
How to bake whole mushrooms in the oven
Champignons cooked according to this recipe can rightfully be considered the king among similar dishes. For cooking, fresh large and medium-sized mushrooms are suitable. Cover the shape or baking sheet with cooking parchment, you can grease it with butter or any vegetable oil, but keep in mind that, for example, linseed oil is not suitable for baking, olive oil has a high burning temperature, and coconut oil, although it does not burn, gives dishes a specific aftertaste and aroma . Lay out the mushrooms, add dry seasonings to taste and send to the oven preheated to 190 ° C for 20 minutes, then drain the released liquid and bake for another 25-30 minutes.
When ready, mushrooms can be sprinkled with fresh herbs. We recommend serving whole baked champignons with any unsweetened sauce. The best companion may be fresh sour cream with garlic.
Champignon baked in foil
In order for the dish to retain a maximum of aroma and taste, it does not dry out, and as if steamed in its own juice, the champignons can be baked according to the above recipe in a foil envelope. Do not forget to grease it with oil, put a sprig of rosemary and make sure that the "packaging" is tight. We must take into account that in this case the answer to the question of how much to bake mushrooms in the oven will change. Mushrooms will be ready in a quarter of an hour. Instead of foil, a baking sleeve can also be used in this cooking option. A few minutes before being ready, it must be cut and let the mushrooms brown. By the way, you can either bake whole mushrooms in the oven, or cut them into quarters. "Packaging" will save chopped mushrooms from drying out, and the dish will turn out to be juicy in any case.
Baked champignons with cheese
For cooking, you will need the following ingredients:
- 12 champignons with a diameter of 5-6 cm;
- 1 onion;
- 15 g of butter (butter or vegetable);
- 15 g finely chopped garlic;
- 200 g of cottage cheese or cream cheese;
- ¼ cup grated parmesan;
- ¼ teaspoon black pepper.
Preheat the oven to 190 ° C. Remove the legs and some pulp from the mushrooms and chop finely. Sauté the onion and garlic until tender, add the flesh of the mushrooms and sauté until the mushrooms are reduced in volume. Cool the roast. Mix it with cottage cheese, parmesan and seasonings. Fill the hats with the resulting mass, place them in a mold sprinkled with vegetable oil, and put in the oven for 25 minutes. Baked mushrooms champignon with cheese - a delicate dish containing a lot of protein, which most people lack in the diet.
Options for other fillings
Stuffed champignons baked in the oven, of course, is one of the most delicious dishes, which can be served as a snack or as a main dish. Mushrooms go well with many products, because there are a huge number of recipes with different fillings. Here are some of the most interesting and uncomplicated recipes.
- Baked champignons stuffed with vegetables (radical vegetarians can remove cheese from the recipe).
Ingredients: 10 champignons with a diameter of 5-6 cm, 15 g of butter (vegetable oil is also suitable), 1 onion, 2 medium zucchini, 1 baked sweet pepper, 1 large tomato (3-4 Italian-style dried tomatoes can be used), 2- 3 cloves of garlic, 100 g of fresh spinach (you can frozen and fried in a pan with butter), seasonings to taste (we recommend using Mediterranean spices), ¼ cup of breadcrumbs, ¼ cup of grated parmesan, ¼ cup of mozzarella.
Recipe: passer onion, add zucchini and continue cooking until soft, attach chopped tomatoes and bell pepper and hold on a stove for 3-4 minutes. Add the garlic, spinach and fry for a few more minutes, until the spinach darkens and softens. Combine the frying with Parmesan and seasonings and beat lightly in a blender at low speed - do not bring the puree to a consistency. Stir in the champignon mass and place in the oven preheated to 190 ° C for 20 minutes. Sprinkle each mushroom with a mixture of grated mozzarella and breading and return to the oven for 7-10 minutes.
- Mushrooms stuffed with salami or cervelat.
Ingredients: 10 mushrooms with a diameter of 5-6 cm, 1 onion, 100 g salami or cervelat, 2 tablespoons of olive oil, 2-3 cloves of garlic, seasoning to taste.
Recipe: remove the legs from the mushrooms (they are not used in this dish, you can make sauce from them). Finely chop the onion and sausage, add seasoning, stuff with a mixture of hats. Grind the garlic and place in olive oil; brush the mushrooms so that the garlic gets on both the filling and the hats themselves. Bake in the oven for about 10 minutes at a temperature of 200 ° C, then reduce to 150 ° C and leave for another 15 minutes. Pour the liquid released during baking and serve the guests hot.
- Champignons stuffed with cottage cheese.
Ingredients: 10 champignons with a diameter of 5-6 cm, 1 tablespoon of butter, 150 g of cottage cheese, 2 eggs, seasoning to taste.
Recipe: put the hats prepared for stuffing in a saucepan, greased with butter, and put on medium heat for 15 minutes. Fry the finely chopped mushroom legs for 5-10 minutes. Pour the cottage cheese in a blender or rub through a sieve, add eggs, fried legs, seasonings and herbs to taste, mix and stuff the hats. Bake in the oven at 190 ° C for 15 minutes.
- Baked mushrooms in the oven with cheese and shrimp.
Ingredients: 10 champignons with a diameter of 5-6 cm, 300 g of shrimp, 1 cup of breadcrumbs, 3 tablespoons of cottage cheese, 1 bell pepper, 1 onion, ½ cup vegetable or butter, ½ cup grated parmesan, 1 cup grated Cheddar cheese, 3 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of lemon juice, seasoning to taste.
Recipe: put the hats in the oiled form, from which the legs are removed first, and put in a hot oven for 10 minutes. Raw shrimp, onions, garlic, chopped mushroom legs and bell peppers, fry in vegetable oil until the shrimp is ready. It is important not to overcook them - they will become "rubber". Remove from the cooker as soon as the marine delicacy turns pink evenly. Then transfer the resulting mass with the released liquid into a large bowl. Add cottage cheese and gently but thoroughly mix with a wooden spatula with delicate movements from the bottom up. Then add 3/4 breadcrumbs, parmesan, half a glass of Cheddar cheese, soy sauce, lemon juice and seasonings. Carefully start the prepared hats and put in the oven. Bake for about 30 minutes at a temperature of 190 ° C. 5 minutes before cooking, sprinkle each hat with the remaining cheese - the baked mushrooms will have a soft creamy flavor. Sprinkle the dish with the remaining breadcrumbs before serving.
- Exotic stuffed champignons in the French style.
Ingredients: 10 champignons with a diameter of 5-6 cm, 10 snails, the size of the mushroom caps (you can take canned or fresh and cooked yourself), 6 tablespoons of butter or vegetable oil, 2-3 cloves of garlic, 1 bunch of parsley or other herbs, seasoning to taste.
Recipe: Combine oil, minced garlic, herbs and seasonings. Remove the legs from the hats, place in each snail and pour the oil mixture (a little oil should get on the hat). Put in an oven preheated to 190 ° C and bake for 25-30 minutes.
- Chinese-style oven-baked champignons.
Ingredients: 10 champignons with a diameter of 5-6 cm, 400 g of non-greasy boiled or baked pork foil, 100 g of unsalted tofu, 1 tablespoon of soy sauce, 2 tablespoons of vegetable oil, 1 tablespoon of chopped pickled chestnuts, ¼ teaspoon of sugar, 3 -4 cloves of garlic, seasoning to taste.
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Recipe: prepare the champignons by removing the legs from them. Finely chop the beef, shrimp and onions, mix them with flour, half seasoning and 2 tablespoons of soy sauce. Stuff hats tightly. In a saucepan, mix the hot water, the remaining soy sauce and seasonings, bring to a boil, pour into a mold, put mushrooms in it (the liquid should reach the middle of the caps) and bake in the oven heated to 190 ° C for 25 minutes.
- Oven-Baked Mushrooms Stuffed with Rice
Ingredients: 10 champignons with a diameter of 5-6 cm, ¾ cup of wild rice cereal, one and a half cup of water, 1 small onion, 1 tablespoon of olive oil, 2 cloves of garlic, ½ cup breadcrumbs, seasoning to taste (we recommend including 1 teaspoon in the bouquet a spoonful of rosemary and oregano).
Recipe: Boil rice (preferably with a pinch of rosemary). Remove the legs from the mushrooms, then mix the olive oil and seasonings and brush the hats with this mixture. Combine boiled rice, finely chopped onions and garlic. Stuff the champignons tightly and bake in an oven preheated to 190 ° C for 25 minutes. Sprinkle the mushrooms with breadcrumbs 2–3 minutes before cooking.
Mushrooms with potato and cabbage filling in sauce
There are more sophisticated champignon recipes that require a lot of time and an extended list of ingredients:
- 12 champignons with a diameter of 5-6 cm;
- 3-4 potatoes;
- 300 g broccoli;
- 100 g of boiled or smoked chicken;
- 1 medium onion head;
- 20 g of oil;
- 300 ml sour cream;
- 150 ml of milk;
- spices: salt, pepper, nutmeg, fresh parsley;
- 1 tablespoon of flour.
The beginning of the recipe is quite traditional: you need to remove and chop the mushroom legs, finely chop the broccoli, onion and chicken meat. Peeled and diced potatoes, set to cook, and after boiling water, add cabbage and cook for 20-25 minutes until the potatoes are ready.
At this time, fry onion, chopped mushroom legs and chicken for 5 minutes, add flour, mix well, combine with sour cream and seasonings, reduce heat and bring to a thick consistency. Then add half the parsley and let cool. Drain the potatoes, add seasonings, milk and butter, mash, put the remaining greens and mix.
Put the sour cream sauce in the form, and stuff the hats with potato and cabbage filling and bake in the oven preheated to 190 ° C for 20-25 minutes. This baked champignon recipe in the oven can be your signature dish.