Do you want to diversify the festive table or prepare for your family an original snack for dinner? Use the recipes below and stuff the champignons with cheese. After baking, the snack turns into a real culinary masterpiece, and for even more richness and rich taste, we recommend supplementing stuffing with chicken or minced meat.
Champignons stuffed with chicken and cheese in the oven
Ingredients:
- large champignons - 680-800 g;
- chicken meat (pulp) - 430 g;
- classic mayonnaise;
- onion bulbs - 145 g;
- soy sauce - 35 ml;
- spicy cheese of solid grades - 165 g;
- sunflower without flavor oil - 45 ml;
- butter - 55 g;
- condiments to choose from;
- ground black pepper;
- fresh greens.
Preparation
Prepare first things for the stuffing of champignons. Boil in salted water to taste until ready chicken pulp, adding to the pan when cooking spices and condiments at will. Let the meat cool in the broth, then remove it and cut it melenko, or crank it through a meat grinder.
While meat is being cooked, let's go to the mushrooms. We rinse them, cut out the legs, mince them shinkuem and fry until soft, together with chopped pre-cleaned onion bulbs. Do not forget to add pepper and pepper.
We connect the mushroom mass with the prepared chicken meat, add grated piquant cheese (half portion), mayonnaise, soy sauce and stir. We bring the filling to taste with salt and spices and add also freshly chopped fresh herbs if desired.
Now in the baking dish or baking sheet pour a little water and lay out the slices of butter, on which we seat the mushroom caps. They must be pre-stuffed with prepared stuffing and rub the remaining cheese.
We place the dish with the dish in a hot oven and leave for twenty minutes to bake at a temperature of 200 degrees.
This recipe can be somewhat simplified by preparing in the oven stuffed mushrooms with cheese and ham, replacing it with chicken.
Stuffed mushrooms with minced meat, tomatoes and cheese in the oven
Ingredients:
- large champignons - 680-800 g;
- minced meat - 420 g;
- sour cream or mayonnaise - 65 g;
- onion bulbs - 145 g;
- fresh tomatoes - 120-180 g;
- spicy cheese of solid grades - 165 g;
- sunflower without flavor oil - 45 ml;
- butter - 75 g;
- condiments to choose from;
- ground black pepper;
- fresh greens.
Preparation
The principle of preparation of stuffed champignons according to this recipe is similar to the previous version with a few exceptions. In this case, we start cooking the dish by roasting onions and crushed mushroom legs, which we will cut out as soon as the mushrooms are washed. The fry must be poured in the preparation process and add to it your favorite spices. Stuffing can be fried until the color changes separately or add it directly to the frying pan with mushrooms and onions and bring, stirring, until cooked.
In the stuffing from minced meat, add half grated cheese grated, finely chopped tomatoes, put sour cream, add salt and spices to taste and mix. If desired, we also add fresh herbs to the stuffing for stuffing.
We fill the received weight of a cap of champignons and we put them in capacity for baking or a baking sheet, having put for each slice of butter. We add to the container a small layer of water and place the dish for half an hour in a hot oven. The temperature when baking stuffed mushrooms is maintained at 200 degrees.