Some people mistakenly think that cooking stuffed champignons takes too much time. In fact, you can very quickly fill the mushroom caps with any filling and bake in the oven. Such dishes are tasty and beautiful, and there can be plenty of options for fillers. Below are the most interesting recipes for cooking mushrooms stuffed in the oven.
Mushrooms with garlic and rosemary
This is one of the easiest recipes because it requires the use of a small set of components. The main role here is played by Parmesan cheese and aromatic herbs. In total you will need:
- 6 slices of white bread (270 g), without crusts;
- 1 clove of garlic, minced;
- half a glass (40 grams) of parmesan cheese, coarsely grated;
- 1 tablespoon chopped onion;
- 1 tablespoon chopped fresh rosemary;
- 1/4 bunch of curly parsley;
- 1 tablespoon olive oil;
- 6 royal champignons (300 grams).
How to bake royal mushrooms?
A simple recipe for stuffed mushrooms in the oven looks like this. Preheat the oven to 200 ° C. Prepare a baking sheet by lining it with foil. Pound bread, garlic, cheese, herbs and butter until smooth.
To remove the legs of the mushrooms, place the caps tops down on the baking sheet. Spoon the bread mixture into each one. Bake the mushrooms for about 20 minutes or until light brown.
Mushrooms with Bacon
Mushrooms are ideal for filling with salted bacon and cream cheese. And if you add a little meat, you get a very hearty dinner. As you can see from the photo attached to the article, stuffed champignons are very tasty. In total you will need:
- 400 grams of large champignons;
- 3 strips of bacon, thinly sliced;
- 1 red onion, chopped;
- 1 cup fresh breadcrumbs;
- a third of a glass of fresh parsley leaves, chopped finely;
- 1 lemon, finely grated;
- half a glass of minced meat (optional).
How to make hearty baked mushrooms?
Preheat the oven to 180 ° C. Foil a large baking sheet. Cut the legs of the mushrooms. Place the champignon caps with their heads down in the pan. Finely chop the legs. Then cooking the stuffed mushrooms in the oven looks like this.
Heat a large non-stick skillet over low heat. Add the bacon and onions. If you want to cook mushrooms stuffed with minced meat, put it at this stage of cooking. Fry for 3 minutes or until onion softens. Add chopped mushroom legs. Fry for 3 to 5 minutes, or until the onions are golden. Put bread crumbs and cook for 2 minutes. Remove the pan from the heat.
Stir with parsley and a teaspoon of lemon zest. Season with pepper. Spoon into prepared mushrooms. Bake for 35 to 40 minutes or until golden brown. Serve immediately.
Mushrooms with rice and potatoes
Hot stuffed mushrooms - one of the dishes that are suitable for both everyday and festive table. Oddly enough, but the combination of potatoes and rice turns out to be tasty and interesting. For this dish you will need:
- half a glass of brown rice;
- 12 large champignons, ideally royal;
- 1-1 / 4 cups of cooked mashed potatoes, not liquid;
- 1 tablespoon unrefined oil;
- 2 prongs of (large) garlic, minced;
- a quarter glass of chopped finely white onion;
- 2 teaspoons finely chopped fresh thyme, plus for decoration;
- 1 teaspoon finely chopped fresh rosemary;
- 1/2 teaspoon of sea salt;
- 1/4 teaspoon black pepper;
- 1 cup chopped white cheddar cheese, plus a little extra;
- a quarter cup of grated Parmesan cheese, plus a little more for decoration.
Cooking champignons with rice and potatoes
Preheat the oven to 180 degrees. In a medium saucepan at high temperature, bring 2 cups of water to a boil. Add brown rice, reduce heat to low. Cook for about 40 minutes or until soft. This may take 10 to 15 minutes. Drain and set aside. Next, stuffed mushrooms in the oven are prepared like this.
While the rice is cooked, cut the mushrooms into legs and hats. Place mashed potatoes in a medium bowl and set aside.
Melt the butter in a skillet over medium heat. Add garlic and onions and fry until soft, about 7-8 minutes, stirring constantly. Do not let them turn brown. Remove the pan from the heat.
Mix the softened garlic and onions, rosemary, thyme, salt and pepper with mashed potatoes. Then add 1 1/4 cup cooked brown rice, cheddar cheeses and parmesan. Mix into a single mass, adding more salt and pepper, if necessary. Next, the recipe with photos of stuffed champignons looks like this.
Using a spoon, spread this mixture into the mushroom caps, filling it as tightly as possible. Then spread its remains on top of the slide, slightly pressing on each champignon. Place the stuffed mushrooms in the oven and bake for 25 minutes. Add a little white cheddar, then parmesan, put the remaining mixture of mashed potatoes on top and return the mushrooms to the oven, and bake another 10-15 minutes. Sprinkle with fresh chopped thyme and serve hot.
Classic Baked Stuffed Mushrooms
Absolutely stuffed champignons with shallots, garlic, walnuts, breadcrumbs and parmesan will appeal to absolutely everyone. They are easy to prepare, great for parties, and the variations of this dish are endless. You will need the following:
- 18-24 champignons;
- 1 tablespoon butter;
- 2 small shallots, minced in minced meat;
- 1 large garlic clove, grated;
- 2 tablespoons chopped walnuts;
- salt;
- 2 tablespoons chopped parsley;
- 1 teaspoon mixture of provence herbs or dried thyme;
- 2 tablespoons of breadcrumbs;
- 2 tablespoons of sherry or chicken stock;
- 2 tablespoons olive oil;
- 2 tablespoons grated parmesan cheese.
How to make classic stuffed mushrooms?
Preheat the oven to 190 ° C. Cut the mushrooms into legs and hats. Further, the recipe with photos of stuffed champignons in the oven looks like this.
Heat a tablespoon of butter in a small skillet over low heat. Fry chopped mushroom legs and shallots for 4-5 minutes, stirring regularly. Add garlic and walnuts and sprinkle with salt. Stir well and fry for another 2 minutes.
Turn off the heat and add parsley, Provencal herbs and breadcrumbs. Pour the sherry into the bowl of the food processor, then put the rest of the stuffing there. Beat several times to get a gentle homogeneous mixture, almost a paste. After that, stuffed mushrooms in the oven are prepared as follows.
Coat the mushroom caps with olive oil. Fill each of them with a filling and place them on a baking sheet. Sprinkle each mushroom with Parmesan cheese (grated). Bake stuffed mushrooms with cheese for 20-25 minutes at 190 ° C until the cheese turns brown. Let cool 5 minutes or so before serving.
Mushrooms stuffed with meat
This is a fairly satisfying hot meal that will be appreciated by men. The combination of mushrooms and meat seems difficult, but it is very tasty and nutritious. To make mushrooms stuffed with chicken or beef, you need to:
- 1.5 kg of royal champignons;
- 1 small red onion (or half large);
- 3 carrots, peeled;
- 2 large stalks of celery;
- 1 kg of minced meat (any);
- 4-5 garlic cloves (or more / less to taste);
- salt / pepper to your taste;
- 1 teaspoon dried (not ground) thyme;
- 1 cup almond flour;
- 2 large eggs;
- 1 medium bunch of fresh parsley.
How to cook baked mushrooms with meat?
In a large saucepan, sauté the minced meat until it is cooked. While the meat is being fried, put the onions, celery, carrots and garlic in the bowl of the food processor and chop well. When the ground meat is fried, carefully drain the liquid from the pan, then add the vegetables and fry on low heat for 2-3 minutes, or until the vegetables are slightly softened. Mix with salt, pepper and thyme. Finely chop (with a knife or food processor) parsley, mix with vegetables and minced meat, cool slightly.
Preheat the oven to 190 degrees. Peel the mushrooms, remove the legs and place the caps with the tops down on the baking sheet. Next, stuffed champignons in the oven are prepared like this.
After the forcemeat mixture cools so that you can mix it by hand, add eggs and almond flour to it. Stir, then mold balls and place them in mushroom caps. Bake for 25 minutes. Serve immediately.
Mushrooms with couscous and mozzarella
This dish is completely vegetarian, but it can saturate everyone no worse than meat. For cooking you will need:
- 1 kg of large champignons;
- 3/4 cup chopped onion;
- 2 tablespoons finely chopped olives;
- one and a half glasses of chopped fresh tomatoes;
- 3/4 cup couscous;
- 1/4 teaspoon ground black pepper;
- one and a half tablespoons of rapeseed oil;
- 1 tablespoon of balsamic vinegar;
- 1 1/4 cup boiling water;
- 100 grams of crushed fat-free mozzarella.
How to make mushrooms stuffed with couscous?
Preheat the oven to 200 degrees.
To prepare, cut out each leg. Then, using a spoon, cut off the plates on the underside of each cap. Place each one on a large baking sheet with foil. Bake in the oven until soft, about 20 minutes.
Meanwhile, cut the olives and tomatoes into slices, put them in a medium bowl with couscous, pepper, oil and vinegar. Bring 1/4 cup water to a boil. Add to a bowl, stirring to combine all the ingredients, and cover tightly with a lid or plastic wrap. Let the couscous swell and cook for 10 to 15 minutes. Use a fork to check readiness.
When the mushroom caps are ready, use a paper towel to remove excess moisture from them. Arrange the couscous mixture in them, filling each hat to the brim. Sprinkle cheese on top and place back in the oven. Bake until the cheese has melted, about 10 minutes. Remove and serve immediately.
Light Stuffed Mushrooms
How to make stuffed mushrooms in the oven the most simple? To do this, it is enough to fill the hats with chopped legs, whole wheat flour crumbs, onions, garlic, olive oil and Parmesan cheese. Then all this is baked until the mushrooms are crispy and golden brown. Stuffed mushrooms are always obtained with a delicate and rich aroma.
A key ingredient in this recipe is Parmesan mixed with the rest of the filling. This adds a lot of flavor and taste to the dish. Such stuffed mushrooms are relatively easy to make in advance, and then bake and freeze. To prepare them, you need:
- 700 grams of champignons;
- 1 cup breadcrumbs made from wheat bread;
- 1 small onion, finely chopped;
- 4 large cloves of garlic, minced in minced meat;
- 1/4 teaspoon of black pepper;
- 1/2 teaspoon of table salt;
- a quarter cup of olive oil;
- 3 tablespoons of parmesan cheese, grated;
- optional: 2 tablespoons chopped fresh parsley.
How to cook such mushrooms?
Preheat the oven to 180 degrees. Wash each mushroom thoroughly by gently wiping it and removing dirt. Let them stand for several minutes. Cut the legs and chop them finely with garlic and onions. Place in a small bowl. Add breadcrumbs, peppers, salt, parmesan and olive oil. Mix all the ingredients well. The mixture should be moist, not dry. Add more olive oil if necessary.
Using a teaspoon, place the mixture in the cap of each mushroom, creating a small dome. Carefully place them in one layer on the prepared pan. Sprinkle a little grated cheese on each of the hats. You can add a handful of breadcrumbs if you want a crispy dish. Bake 30-40 minutes at 180 degrees. Remove and serve immediately.