We all love baked dishes. I want to share with you a personal recipe for making great stuffed champignons. Cooking stuffed champignons in the oven is not at all difficult, any, even a novice hostess, can handle this. But mushroom lovers will highly appreciate the unusual taste of this “savory” and light hot snack. Stuffed mushrooms in the oven will decorate any, even the most luxurious, festive table. At the same time, you are given complete freedom of choice, because the stuffing for minced champignons can be invented in a variety of ways, as long as your imagination is enough.
So how to cook stuffed champignons? In order to cook mushrooms, you need to buy mushrooms with large hats (if you cook for a certain number of people, then at least 1 hat for each guest). Now we offer you stuffed champignons in the oven in one of the variants of this recipe, with the expectation of 16 hats.
Ingredients: we take 16 large mushrooms, 300 g of chicken, 1 large onion, spices, sour cream, 200 g of cheese (preferably hard), 1 tbsp. l breadcrumbs, mayonnaise, salt, ground black pepper to taste, a spoonful of flour, a bunch of parsley.
First put the chicken fillet to cook. In the meantime, cook, take care of mushrooms. They must be thoroughly washed under running water, cleaned, if necessary, then peel. In champignons, remove the legs and fold them separately. Then we put the hats and legs in boiling water, slightly salted (0.5 liters of water 1 tbsp.spoon of salt) for 10 minutes. To prevent the hats from popping up right away, we can put a plate of the appropriate size on them. When they are welded, they need to be removed, carefully thrown back into a colander, allowed to drain and decompose so that they cool.
While the mushrooms cool, the chicken should be chopped, and the onion cut into half rings. Then finely chop the legs of the mushrooms into cubes, pour 1 tablespoon of vegetable oil into a frying pan and fry the onions for 2-2.5 minutes, a little more if you like onions more fried. Add chicken fillet there, dilute flour in sour cream, season to taste with spices, and all this should be stewed on low heat for about five minutes, until thickened. The filling should by no means be thick, but also not liquid, better than the average consistency. Are you done? Then it's time to stuff mushroom caps.
After thoroughly lubricating the baking sheet with vegetable oil, put the mushroom caps on its bottom with the plates up. Put a pre-prepared filling in each hat to make a slide on top. At the end, cheese should be cut into thin slices (or grated on a coarse grater), and then mixed with a tablespoon of breadcrumbs. We squeeze each hat with a spoon and lightly grease with mayonnaise, and on top we put a pinch of cheese mixed with breadcrumbs so that the cheese, melted, decorates our hats.
Place the stuffed champignons in the oven, preheated to 180 ° C (or in the microwave). If in the oven it takes about ten minutes before the cheese is melted, then in the microwave the cheese will completely melt in 4 minutes. And then it’s a technical matter: remove the baking sheet from the oven and carefully put the baked mushrooms stuffed on a beautiful holiday dish, decorate with greens, and you can serve it! Enjoy your meal!
Even those who don’t particularly like mushrooms will definitely appreciate your meal. Stuffed mushrooms in the oven will appeal to everyone, because they combine two very tasty and healthy products.
In addition, you can advise stuffing champignons with shrimp and cheese, eggs and bacon, quail eggs, minced meat and other ingredients. The main thing is that your efforts will be appreciated.