The champignons look like they themselves are asking to be stuffed. Dense in texture, they hold the filling well inside. And thanks to their taste, these mushrooms are perfectly combined with most products, allowing you to create real culinary masterpieces.
Champignons stuffed with cottage cheese and spinach
Mushrooms themselves are a low-calorie product, and in combination with cottage cheese and spinach, they turn into a very tasty dish that will be appreciated by adherents of proper nutrition.
Ingredients:
- Champignons - 12 pcs;
- Fatty cottage cheese - 6 tbsp;
- Spinach - 40 gr;
- Hard cheese - 100 gr;
- Sunflower oil - 20 ml;
- Cream cheese - 3 tbsp;
- Salt and pepper to taste.
Wash and peel the mushrooms. The peculiarity of champignons is that they absorb liquid very quickly and, if kept in water for a long time, they will become watery and tasteless. Therefore, it is enough to rinse the mushrooms with running water and remove visible dirt with a napkin or a soft brush.
Cut off the legs. Chop them finely and fry in vegetable oil. Remove from heat.
Add chopped spinach and cottage cheese to the legs. Mix.
Season with salt and pepper, add cream cheese.
Tamp the filling into mushroom caps.
Grate hard cheese and sprinkle with stuffed mushrooms.
Put on a baking sheet and bake until golden cheese crust.
Royal mushrooms
Champignons stuffed with delicious brie cheese will become an exquisite snack even at a gala dinner.
Ingredients:
- Champignons - 500g;
- Parsley - 50 gr;
- Green onions - 30 gr;
- Garlic - 3-4 cloves;
- Butter - 50 gr;
- Brie cheese - 100 gr;
- Salt to taste.
Disassemble the mushrooms into hats and legs.
Finely chop the parsley and onion. Squeeze the garlic through a press or finely chop with a knife.
Melt the butter on the hot side. Send the mushroom caps there and fry over very high heat for 1 minute on each side.
Salt the fried caps and transfer to a baking dish.
Send garlic and herbs to the pan where the mushrooms were fried. Fry for about a minute. Remove from heat.
Cut off the crust of brie cheese and remove it, it is not needed for the dish
Cut the cheese into cubes.
Put cheese cubes in mushroom caps. Put the fried garlic with herbs on the cheese.
Preheat the oven to 170 degrees in advance. Bake the mushrooms for 15 minutes. Serve warm.
Champignons stuffed with chicken
Mushrooms with chicken is a classic combination. Quail eggs will make this dish bright and original.
Ingredients:
- Champignons - 6 pcs;
- Quail eggs - 6 pcs;
- Chicken fillet - 120 gr;
- Small onion - 1 pc;
- Cream - 50 ml;
- Hard cheese - 30 gr;
- Vegetable oil - for frying;
- Salt and hot pepper to taste;
- Cherry tomatoes and parsley to serve.
Peel the onion and cut into small cubes.
Separate the caps of the champignons from the legs. Finely chop the legs.
Also cut the fillet into cubes.
Grate cheese.
Heat vegetable oil in a frying pan, add onion, fry.
Add chopped mushroom legs and chicken pieces to the onion. Fry until tender. Salt and pepper.
Add cheese and cream last. Warm up over low heat for about a minute.
Remove the filling from the heat and cool slightly.
Stuff the mushroom caps with the prepared filling.
In the middle, make a small depression and break the quail egg there, taking care not to damage the yolk.
Bake for 15-20 minutes in the oven at 180 degrees.
Serve on a flat serving platter with cherry tomatoes and chopped parsley.
Champignons stuffed with tomatoes
Mushrooms with vegetables is an easy-to-prepare dietary dish.
Ingredients:
- Champignons - 8 pcs;
- Carrots - 1 pc;
- Onion - 1 pc;
- Bulgarian pepper - 1 pc;
- Tomatoes - 1 pc;
- Garlic - 2 cloves;
- Chili pepper - 1/3 pod;
- Soy sauce - 1 tbsp;
- Olive oil - 4 tablespoons;
- Salt and spices to taste.
Separate the mushroom legs from the caps. Finely chop the legs.
Cut the carrots into small cubes or grate them on a coarse grater.
Cut the bell pepper into small cubes.
Remove the skin from the tomato and chop finely.
Chop 1 clove of garlic.
Combine all vegetables and sauté in olive oil in a frying pan for about 5 minutes.
Send mushroom legs to vegetables, simmer for another 5-7 minutes.
At this time, grind the chili and a clove of garlic. Add salt and spices to taste. Basil, oregano, parsley will do. Pour in 2-3 tablespoons of olive oil.
Send mushroom caps to the cooked aromatic oil. Mix everything, gently rubbing in the spices so that the mushrooms are saturated with aromas.
Pour soy sauce into the filling that is cooking in a pan at the last moment.
Stuff the caps with the filling.
Put on a baking sheet. Bake in the oven for 15 minutes at 180 degrees.
Garnish with fresh basil leaves and cherry tomatoes before serving. Stuffed champignons can be served hot or cold.
Stuffed champignons in bacon
The bacon will add the necessary calories to the mushrooms, which will make this dish not only tasty, but also satisfying.
Ingredients:
- Champignons - 10 pcs;
- Smoked bacon - 150 gr;
- Salt to taste;
- Sunflower oil - for frying;
- Hard cheese - optional.
Carefully remove the stems from the mushrooms.
Finely chop the legs.
Also finely chop a couple of strips of smoked bacon.
Heat oil in a frying pan, fry the mushroom legs with bacon for 4-5 minutes. Salt.
Put the prepared filling in the mushroom caps. Wrap each mushroom with a slice of bacon, if necessary, fasten with a toothpick.
Sprinkle with grated cheese if desired. This will make the dish more satisfying, but at the same time more high-calorie.
Preheat the oven to 180 degrees.
Bake the mushrooms for about 20 minutes.
Champignons stuffed with eggplant
Eggplant and champignons in one dish is a fairly simple option. Walnuts and fresh herbs will redefine the flavor of these products.
Ingredients
- Champignons - 20 pcs;
- Large eggplant - 1 pc;
- Olive oil - 4 tablespoons;
- Walnuts - 100 gr;
- Cheese - 50 gr;
- Parsley and dill - 2 - 3 sprigs each;
- Salt and black pepper to taste.
Rinse the mushrooms under running water, remove any visible dirt and dry. Separate the legs from the hats. Put the hats aside for a while and cut the legs.
Peel the eggplants, cut into small cubes and soak in salted water for 15 minutes.
Then drain the water, dry the eggplant.
Heat olive oil in a frying pan, add pieces of eggplant there, fry until golden brown. Then add the mushroom legs and simmer for another 3-4 minutes.
Chop the walnut with a knife or grind in a blender.
Chop parsley and dill very finely.
Mix greens and nuts with fried eggplants and mushrooms, salt and pepper to taste.
Fill the mushroom caps with the prepared filling.
Grate cheese, sprinkle mushrooms on top.
Preheat the oven to 180 degrees. Bake for about 20 minutes, until golden brown.
Stuffed champignons with suluguni and olives
An original dish filled with baked peppers and olives. Smoked suluguni will add spice to the mushrooms.
Ingredients:
- Large champignons - 12 pcs;
- Bulgarian red pepper - 2 pcs;
- Pitted olives - 200 gr;
- Smoked suluguni cheese - 150 gr;
- Fresh tarragon - 4-5 branches;
- Green onions - 3-4 feathers;
- Olive oil - 1 tablespoon;
- Salt - 2 pinches.
Clean the champignons from dirt, separate the legs from the caps.
Grate suluguni cheese on a fine grater.
Bake bell peppers in a preheated oven at 220 degrees for about 10-15 minutes. Then peel and remove seeds.
Put the pulp of the pepper in a bowl, add the pitted olives, salt and olive oil. Turn it all into a homogeneous mass with a blender.
Chop green onions and tarragon with a knife. Tarragon can be replaced with fresh basil.
Add all the greens to the cooked puree, mix.
Lightly grease an ovenproof dish. Lay out the mushroom caps.
Stuff the caps with the prepared filling.
Bake at 200 degrees for about 10 minutes.
Then sprinkle the mushrooms generously with cheese shavings and return to the oven for another 5 minutes.
Serve the stuffed mushrooms on the table warm so that the cheese retains its stringiness.
Champignons stuffed with shrimps
Shrimps with ham in cheese and sour cream sauce - a great filling for mushrooms. Such an appetizer will be greeted with delight at a bachelorette party or a friendly party.
Ingredients:
- Champignon hats - 10 pcs;
- Peeled shrimps - 200 gr;
- Hard cheese - 50 gr;
- Sour cream 10% - 4 tablespoons;
- Ham - 100 gr;
- Greenery for decoration.
Rinse champignon caps under running water, remove dirt with a brush, dry.
Cut the ham into very small cubes. Add shrimps and grated cheese to the ham.
Season with sour cream.
Put the champignon caps on a baking sheet, fill with the filling.
Send to oven for 10 minutes at 200 degrees. This time is enough for the cheese to melt inside.
Before serving, garnish with sprigs of any greenery.
Champignons with feta cheese and sun-dried tomatoes
Mushrooms stuffed in Mediterranean style. An exquisite light snack will appeal to those who monitor their figure and meticulously calculate the absorbed calories.
Ingredients:
- Medium champignons - 15 pcs;
- Cheese - 70 g;
- Sun-dried tomatoes - 3 tbsp. l;
- Pesto sauce - 1 tbsp l;
- Soy sauce - 1 tbsp l;
- Vegetable oil - 1 tbsp. l;
- Hard cheese for serving - 20 g.
Remove the stems from champignons, taking care not to damage the integrity of the cap. Chop the legs finely.
Pour the legs into a frying pan with heated oil, add soy sauce and heat for 2-3 minutes over medium heat.
Mash the cheese with a fork. Add pesto, sautéed mushrooms and finely chopped sun-dried tomatoes. Mix well.
Fill the caps with the prepared filling.
Cover the baking sheet with parchment. Lay out the stuffed mushrooms.
Bake at 175 degrees for about 15 minutes.
Put the ready mushrooms on a serving dish, sprinkle generously with grated cheese.
Let the cheese melt slightly and serve hot.
Put the mushrooms on a dish, sprinkle with finely grated cheese and finely chopped dill.
Champignons stuffed with mozzarella
Ingredients:
- Medium champignons - 15 pcs;
- Mini balls of mozzarella - 15 pcs;
- Hard cheese - 150 gr;
- Milk - 250 ml;
- Tomato - 2 pcs;
- Onion - 2 pcs;
- Butter - 1 tbsp;
- Flour - 1 tbsp;
- Salt and spices to taste.
Rinse the mushrooms under running water, remove dirt and dry. Divide mushrooms into legs and caps.
Salt the hats and put a mozzarella ball inside each.
Peel and chop the onion into small cubes, sauté in a mixture of vegetable and butter.
Add finely chopped mushroom legs, sprinkle with spices and simmer until the liquid evaporates:
Add flour, fry a little.
Pour milk in a stream. Salt and warm everything together until thickened.
Place the mozzarella-stuffed mushrooms in an ovenproof dish.
Cover with thin circles of tomatoes, add a little salt.
Spread the prepared sauce evenly on top.
Sprinkle with grated cheese.
Bake at 210 degrees for 20 minutes.
