Champignons can be turned into a great snack or even a full-fledged hot dish if you fill their caps with various mouth-watering fillings and cook in the oven. Delicious bake mushrooms and just in soy sauce.
Whole-baked mushrooms
Ingredients:
- fresh peeled champignons - half a kilo;
- classic soy sauce - to taste;
- sunflower oil - for greasing a baking sheet.
Preparation:
Treat the mushrooms with a dry brush and a slightly damp sponge. Do not wash them with copious amounts of water. Otherwise, the mushrooms will quickly absorb too much liquid.
Place all prepared mushrooms in a large bowl. Pour soy sauce over them. Leave on the table for 15-17 minutes. Stir the mushrooms periodically during the specified time so that they are thoroughly soaked in the sauce.
Turn on the oven in advance to preheat. We need a temperature of 200 degrees.
Grease a small baking sheet with oil. Distribute all the pickled mushrooms on top. No need to pour the remaining sauce on top.
Bake the dish on the middle shelf of an already hot oven for 7-8 minutes. Serve the finished treat as a side dish for meat or as a main course with sauce. The second option will be relevant, for example, in a post.
Champignons with sour cream
Ingredients:
- fresh large mushrooms - 7-8 pcs.;
- white onion - 1 pc.;
- sour cream of medium or high fat content - 1/3 tbsp.;
- grated cheese - 2/3 tbsp.;
- salt, pepper, oil - to taste.
Preparation:
From whole uncleaned mushrooms (only washed with a damp sponge or cloth), carefully remove the legs so as not to break the integrity and not cut through the caps. Immediately put the mushrooms on a baking sheet, smeared with any fat.
Finely chop the white onion and the remaining legs. Fry lightly in hot fat. Season with salt and pepper. Fill the mushrooms with the resulting cooled "minced meat", leaving a little space on top for the sauce.
Salt sour cream. If desired, you can add mashed garlic and / or a little tomato paste to it. Put a spoonful of this sauce on top of the filling.
Send the snack to the oven for 20-25 minutes. Baking temperature - 180-190 degrees. Ready-made treats are best tasted when warm.
Mushrooms stuffed with eggs
Ingredients:
- large champignons - 8-9 pcs.;
- pre-cooked eggs - 2 pcs.;
- crushed hard cheese - full glass;
- onion - a whole head;
- garlic - 3-4 cloves;
- classic mayonnaise - 1/3 tbsp.;
- fresh parsley (curly is also suitable) and dill - half a bunch;
- salt, pepper, oil - to taste.
Preparation:
Wash the champignons with a damp sponge. If they are heavily soiled, use a stiff brush. You should not peel the mushrooms, otherwise they will lose their even attractive shape.
Carefully cut out the legs of the mushrooms without piercing the caps through. Cook the last in boiling water for 5-6 minutes. Chop the legs very finely. Also chop white onions. Fry the two chopped ingredients together in a little heated oil. You can use only vegetable or its mixture with melted butter. Sprinkle the mixture to taste with salt and pepper. Any of your favorite spices will do as well.
Grate coarsely cooked and cooled eggs. Combine them with frying and mashed garlic cloves. Also salt the mass. This will be the filling for stuffing.
Finely chop the washed and dried parsley, dill. Put the green tea aside for a while.
Fill the holes in the boiled caps with the previously prepared egg-mushroom filling. Top with mayonnaise, cover with herbs and chopped cheese.
Put the stuffed mushrooms in any oiled dish. Bake them for a quarter of an hour at a temperature of 200-210 degrees. 7-8 minutes will be enough. During this time, the cheese should completely melt.
Serve the resulting treat as an appetizer to the festive table. It is good both cold and hot.
Champignons with smoked chicken salad
Ingredients:
- large raw mushrooms - 300-350 g;
- smoked chicken fillet - 80-100 g;
- fresh cucumbers - 1 small;
- tomatoes - 1 small;
- mayonnaise - 2 tbsp. l.;
- grated cheese - ½ tbsp.;
- salt, oil and ground paprika - to taste;
- dry oregano - 1 small pinch.
Preparation:
Rinse the mushrooms with a little water. This must be done quickly, until the liquid is absorbed into them. Carefully cut out the legs.
Using a silicone brush, coat each hat with oil. Sprinkle with dry oregano and paprika. Place them in an ovenproof dish covered with foil (shiny side out to bake evenly) and bake at medium temperature for 8-10 minutes. Cool the caps slightly. In the process, there will be a lot of juice from the mushrooms in the form, you can safely pour it out.
For the salad, cut the cucumber and tomato, previously peeled from the skin, into small neat cubes. Also grind the smoked poultry. Mix everything, salt and season with mayonnaise.
Fill the baked hats with the resulting salad. Sprinkle with grated cheese on top. It remains to send the stuffed mushrooms to the oven for literally half a minute. During this time, the cheese will melt, and the entire treat will become pleasantly warm.
Mushrooms in bacon
Ingredients:
- champignons - 10-12 pcs.;
- smoked bacon strips - by the number of mushrooms + 2-3 pcs.;
- hard / semi-hard cheese - 1 full glass (shavings);
- salt and spices to taste.
Preparation:
Gently peel the mushrooms from the thin top skin. Since the mushrooms will be wrapped in strips of bacon, you don't have to worry too much about their unappetizing appearance after peeling. But such a procedure will eliminate the need to wash the mushrooms, after which they usually become too watery.
Cut the mushroom legs. In this case, the caps must remain intact. Chop the legs finely. Do the same with the "extra" strips of bacon. Mix these filling ingredients. Season with salt and spice. Fry lightly in a skillet with any fat.
Fill the prepared hats with a slightly cooled filling. Wrap a strip of bacon around each and place them on an oiled baking sheet. Sprinkle the mushrooms generously with chopped hard / semi-hard cheese on top. Instead, you can use curd cheese, which is added directly to the filling and makes it even more tender.
Cook the treat in an oven preheated to medium temperature. 17-20 minutes will be enough. If everything is done correctly, such a hot appetizer will turn out to be very juicy and tasty. You can even serve it as a main course with a side dish. For example, beans fried in soy sauce.
Champignons with meat filling
Ingredients:
- large mushrooms - 1 kilo;
- minced meat (any to taste) - 400-450 g;
- soft curd cheese with herbs - 1 full glass;
- hard cheese - 80-100 g;
- green onions - 1 bunch;
- garlic - 3 cloves;
- crumb crumbs - 1/3 tbsp.;
- butter and vegetable oil - 2 dessert spoons each;
- fine salt and a mixture of herbs from Italian cuisine to taste.
Preparation:
Brush or just lightly wash the mushrooms using a stiff brush. Cut out the legs. Turn the hats over and place them on a baking sheet covered with baking paper. Pre-coat each workpiece with melted butter with a silicone brush.
Salt the minced meat to taste. Add spices to it. You can use any minced meat you like. For example, a mixture of pork and chicken in equal proportions goes well with mushrooms. If only minced poultry is used, it is worth scrolling a few pieces of bacon with it.
Send the prepared meat to the skillet. Pour finely chopped green onions on top, add mashed garlic. Mix everything and fry until the minced meat is ready.
As soon as the meat changes color, add curd cheese and bread crumbs to it. It is advisable to pre-lightly brown the crackers in a separate frying pan. After a couple of minutes, turn off the heating of the stove. Pour in most of the grated cheese (leave the rest for sprinkling with stuffed mushrooms).
Send the treat to the oven for a quarter of an hour. Cook at 200-210 degrees. About a minute until ready, cover the mushrooms with the left grated cheese and return to the oven.
Serve hot. You can garnish it with chopped green onions. Since the treat already contains both mushrooms and meat, it can become a full-fledged hot dish. All that remains is to serve stewed or grilled vegetables as an addition to it.
Catalan chicken
Ingredients:
- fresh champignons - 250-300 g;
- chicken fillet - 150-170 g;
- small pepper pods - 2 pcs. (preferably multi-colored);
- sour cream - 1 large spoon;
- flour - 1 dessert spoon;
- white onion - half;
- grated cheese to taste;
- fresh herbs to taste;
- salt, oil and pepper to taste.
Preparation:
Carefully remove the top thin skin from the mushrooms. Turn them into "baskets" for the filling. To do this, you need to carefully cut out the legs without damaging the caps.
For the preparation of the filling, raw chicken fillet is used. It needs to be chopped as small as possible. Connect the bird with the cut out legs. The latter should also be pre-crushed in miniature pieces.
Combine chicken and mushroom legs in a skillet. Send small onion squares and a little of any oil to them. Tasty mix melted butter with the same amount of vegetable.
Fry everything together in a hot skillet. Mushrooms, vegetable pieces, and chicken should be completely cooked. Only then add sour cream to them. Season with salt and pepper.
For the density of the composition, pour flour into it. Mix everything and immediately remove from the stove. When the filling has cooled slightly, send miniature sweet pepper cubes into it. It is important to take vegetables of different colors. For example, red and yellow peppers. Or green and orange.
Place the mushrooms on an oiled baking sheet with the stable side down. Fill the mushroom caps with a still warm appetizing mass with chicken. Top everything with chopped cheese. The more it is used, the tastier it will be.
Place the baking sheet with all the contents in an oven preheated to 180 degrees. Optimally - on the second shelf from the bottom. Bake the treat for about half an hour. During this time, an appetizing cheese crust should appear on their surface. If you want to have a viscous mass on top of the dish, you should pour the cheese shavings about 5-7 minutes before the end of baking.
From above, if you wish, you can decorate ready-made mushrooms stuffed with chopped herbs. They taste equally warm and cold.
