Dishes from champignon caps

Preparing for the next feast or family dinner, the housewives worry with concern about how it is pleasant to surprise their loved ones and guests - bake meat in the oven, cut an original salad or experiment with such a popular delicacy as mushrooms cooked under a hat.

Recently, more and more connoisseurs of home cooking are choosing mushroom dishes — soups, pastries, side dishes — which include the beloved chanterelles, oyster mushrooms, pigs, or honey mushrooms. However, it is the instances of champignons that most often become the key ingredient in many culinary masterpieces.

It should be noted that as the fillings, which are filled with such dishes, a wide variety of products are used. That is why experienced chefs do not even think for a second about how to stuff mushroom mushroom caps. Despite this, the most common “fillers” are still cheese “mixes”, meat and vegetable.

Dish of mushroom caps stuffed with cheese and baked in the oven

Among those recipes that literally top the list of possible ways to cook mushrooms, experts single out those that necessarily include the procedure for baking these dishes in the oven. It should be noted that champignon caps baked in the oven with such a filling as cheese most often crown the festive table.

By the way, you can start experimenting with the simplest recipe, the implementation technology of which is as follows:

Experienced culinary experts say that you can also use garlic mixtures, mixes of pickles or bell pepper as a filling.

In addition, it should be remembered that champignon hats stuffed in this way are best served hot.

As mentioned earlier, there are quite a few ways to prepare champignon mushrooms. Another interesting recipe for the hostess is one that includes potato filling (2 pieces are needed), parmesan cheese (50 g) and sour cream (about 50 ml).

1. To create this delicacy you will need 10 pieces of champignons, previously washed, peeled and dried.
2. The next step involves baking their hats in the oven (for 7 minutes at a temperature of 180º C), each of which must be pre-salted and coated with 1 tablespoon of sour cream.
3. In addition, do not forget to fill the mushrooms with fried onion slices and mushroom legs, browned and chopped cubes.
4. Since it has already become clear how to start the mushroom caps in this case, it is necessary to finely chop the potatoes for stuffing, which then must also be thoroughly fried. If desired, the mixture can be seasoned with ground pepper or just salt, and then put it on the mushroom caps, already stuffed with onion-mushroom mixture.
5. At the very end, parmesan is rubbed, which sprinkles with an almost ready-made stuffed dish. After that, it goes into the oven for another 15 minutes.

Before treating guests with such a delicacy, you should decorate the culinary masterpiece with finely chopped tomato and herbs - for example, parsley.

Hard Cheese and Champignon Caps Salad

Most masters know that preparing a salad of hard cheese and champignon caps is quite easy. First of all, you need to prepare - wash and peel - 600 g of mushrooms, and then cut them into thin plates. After that, the key ingredient should be sent to the pan so that the pieces acquire a golden hue. To create this dish you will need two small onions, chopped and fried. However, to complete the salad, it will be necessary to grate the cheese, and 5 pieces of hard-boiled eggs and grind thoroughly. In conclusion, you just need to mix the previously prepared ingredients, salt or pepper them, and add 500 ml of mayonnaise. To give the dish freshness, you can sprinkle the delicacy on top with a small amount of green onion. By the way, true gourmets recommend trying this delicacy in combination with a glass of good white wine.

Julienne with sour cream and cheese in champignon hats

Those who like all kinds of mushroom products prefer to cook julienne with sour cream and cheese in champignon hats.

1. To do this, 500-600 g of mushrooms, cut into small cubes, are fried in melted butter (20 g).
2. In addition, flour (2 tablespoons) is separately prepared in a frying pan, and then mixed with 60-70 ml of sour cream and carefully brought to a boil. After that, 10 ml of lemon juice and a small amount of salt to taste are added to this mixture.
3. At the very end, 200 g of cheese is grated, after which the already prepared mushrooms are laid out on a baking sheet, sprinkled with it and poured with cream and cream sauce.
4. The dish is baked at a temperature of 180º C until fully cooked.

Tasty Julienne in chicken champignon hats

Delicious julienne in champignon caps can also be made with chicken: the recipe is practically no different from the previous one, however, it involves the use of 500 g of fillet, which must be boiled and thoroughly chopped. After that, two medium-sized onions are chopped, 300 g of mushrooms are chopped, and the whole mixture is then fried over low heat for 15 minutes, until the released liquid evaporates. To this consistency, you must not forget to add the fillet, after which the cooked dish should be pepper or salt and be sure to remove from heat.

As you might have guessed, mushroom caps baked with onions and cheese are somewhat inferior to the original julienne recipe.Therefore, it remains only to fry the flour in a pan, mix it with 350 g of cream or 300 g of sour cream. Previously cooked meat and mushrooms are then added to this sauce. As in the previous recipe, 200 g of cheese is rubbed, after which a dish is sprinkled with it before the hostess sends it to the oven for 15-20 minutes at a temperature of 180º C.

What else can you fill champignon caps with?

         As already mentioned, depending on what taste preferences the cook has, this may be the filler for the caps of champignon mushrooms.

For example, to prepare a dish stuffed with meat - that is, chicken, beef or pork - minced meat (you will need no more than 150 g), you need:

• Wash, peel and peel the tops of 10 large mushrooms;
• prepared hats should be carefully salted and finely chopped legs;
• after this, half the onion should be chopped and temporarily set aside;
• after heating the pan, over medium heat it is necessary to fry for 1 minute the tops of the mushrooms in butter on each side;
• then, in order to get delicious champignon caps stuffed with chicken or pork mince, you need to put them on a baking sheet, then send them to the oven;
• Before this, you need to fry the chopped onion and the legs of the mushrooms, and then let them cool slightly;
• only after that you can safely combine minced meat, onion-mushroom mixture, pre-crushed one egg and greens. To give greater sharpness, you can season the texture with black pepper and salt;
• finally, the caps should be filled with the resulting mass, and then sent to be baked for 20-25 minutes in an oven preheated to 180 ° C.

To properly perform the cooking procedure, once again pay attention to the photo with the recipe for baked mushrooms stuffed with mushrooms caps. Take note of the fact that this dish can be served both hot and cold.

A dish of champignon hats stuffed with chicken and cheese

In addition to the fact that stuffing is often used for stuffing mushrooms, many housewives like to experiment with tender chicken fillet. This meat is considered dietary and tender in its characteristics. In addition, this recipe involves the preparation of a sauce for pickling, which makes champignon caps stuffed not only with chicken, but also with cheese, more fragrant and juicy.

1. 200 g of mushrooms must be washed, dried and cleaned, not forgetting to separate the legs from them.
2. The remaining hats should be marinated: for this, 30 ml of vegetable oil, 20 ml of lemon juice, a little pepper and salt are mixed in an ordinary bowl. After that, the tops of the mushrooms are lowered into this liquid and aged for half an hour.
3. Until 30 minutes have passed, a filling is prepared for champignon caps stuffed with tender chicken meat: the onion, mushroom legs and filet cubes (100 g) are cut and fried.
4. After that, one tomato is cut into rings and laid out on the bottom of the refractory form. The marinade, which remains after soaking the hats, is also poured into a container.
5. Then the tops of the mushrooms are laid out on top of the tomatoes and begin with the already prepared mixture of chicken, onions and legs. Do not forget to put 15 g of butter on the bottom of the baking dish.
6. Before sending to the oven, the dish is sprinkled with grated cheese (30 g), after which it is baked for half an hour at a temperature of 180º C.
7. After a specified period of time, champignon caps stuffed with chicken and cheese can be considered ready.

How to stuff champignon caps: an appetizer with crab sticks

To prepare the filling of mushrooms, not only standard ingredients are used: there are recipes that suggest that grated crab sticks or cooked rice will be laid out inside the mushrooms.

In combination with seafood, such delicacies become very tender and tasty, moreover, they are covered with a delicious crust.Culinary masters say that crab meat gives refined notes to the dish, and the cooking procedure does not take too much time.

1. This recipe for mushroom caps, baked in the oven and stuffed with crab sticks, involves the use of 20 pieces of large mushrooms.
2. The key ingredient is washed and cleaned without fail, and then its legs are cut off, and the tops are carefully scraped out with a small spoon.
3. After that, chopped two onions are passaged in a frying pan, which should then be cooled.
4. In a pre-cooked dish, 120 g of grated cheese, about 250 g of crab sticks, 30 g of breadcrumbs and spices to taste are mixed, for example, salt and thyme.
5. The resulting mass is stuffed with champignon caps and sent to the oven, preheated to 200º C, for 20 minutes.

How else can cook mushroom caps?

One of the most original recipes experienced cooks consider one in which mushrooms are stuffed with boiled rice. Chefs say that such a dish turns out to be very satisfying, but at the same time healthy and not very greasy. Moreover, someone prefers to cook a similar delicacy in the oven, and some also make it on the grill.

1. First of all, 50 g of rice is boiled in slightly salted water, and 600 g of mushrooms are washed and peeled, their legs are carefully removed.
2. This recipe for preparing mushroom caps in the oven necessarily includes careful cleaning of the tops of the mushrooms, cutting one onion and legs into small cubes.
3. After that, onions and all the same legs are fried in a frying pan until golden brown in vegetable oil.
4. To finish the preparation of the filling, you should add to the above ingredients already boiled rice and spices - salt or pepper.
5. Now you can preheat the oven to 200º C, stuff the mushrooms with the prepared mass, and then put them on a baking sheet and bake for 20 minutes.

Each housewife has her own recipes for making delicious champignon hats: they may include delicacies - meat and seafood - as well as lighter fillings.

Champignon caps stuffed with parma ham

Probably, there is no such person who would not like mushrooms in combination with juicy pork, tender chicken or spicy beef. However, a variety of culinary techniques and methods of creating certain dishes offers chefs to experiment with Parma ham (it will need no more than 50-60 g).

1. First you need to wash and peel 500-600 g of mushrooms, not forgetting to remove the legs. Immediately after this, the tops can be shifted to a refractory form.
2. The next stage is slicing one onion and the remaining legs, which are then fried in a pan until golden brown.
3. Among all the recipes for preparing champignon caps, this involves the use of 20% cream (not more than 100 g), Dorblu cheese (you will also need about 100 g) and sea salt.
4. Cream is poured into a pan to the onion and legs and brought to a boil so that they evaporate a little. The resulting consistency is salted, peppered and necessarily cooled.
5. Then the prepared mass is laid out in hats, and from above they are hoisted over a small piece of blue cheese. Moreover, a thin plate of Parma ham crowns each serving.
6. The final stage is the baking of mushroom mushrooms caps stuffed with cheese and meat at a temperature of 200º C for 15 minutes.

It should be noted that gourmets recommend serving this dish to the table with a glass of red wine or any other alcoholic drink.

Champignon caps stuffed with vegetables and minced meat

Another culinary recipe is called one in which, along with key ingredients - mushrooms (15 large pieces are needed) - a mix of vegetables and minced meat (not more than 250 g) is used.

1. As before, the mushrooms are washed, cleaned, their legs are removed, and small indentations for filling are carefully made in hats.
2. Next, one small onion and carrots are diced, and half of the red bell pepper is peeled from seeds and also finely chopped.
3. This recipe for champignon caps stuffed with cheese, vegetables and meat includes a frying pan of the ingredients already listed in the previous paragraph, which are then mixed with minced meat, salted and stewed over medium heat for no more than 10 minutes.
4. 30 g of grated cheese are sprinkled on top of the tops of mushrooms, stuffed with a mass, and after that they are sent to bake for 15-20 minutes in the oven at a temperature of 190º C.

Champignon caps stuffed with egg-onion mixture

Another appetizing hot appetizer is considered by the culinary master to be one that includes egg-onion mixture. Such a recipe for stuffing stuffed champignon caps baked with bell pepper in the oven is as follows:

1. In 500 g of mushrooms, the legs are traditionally separated, and their tops are carefully cleaned with a teaspoon, where the filling will be laid out.
2. To prepare the mixture itself, you need to boil 2 eggs, peel one small onion and one bell pepper, and then cut the vegetables into cubes.
3. The next stage is the frying of onions and peppers over medium heat until they acquire a golden hue.
4. In addition, champignon caps prepared with cheese (50 g will be needed) and eggs, which are also rubbed on a fine grater, should be filled to the top with a filling of pepper, onion and the ingredients mentioned above.
5. The baking procedure takes place in two stages: at the first, the mushrooms are simmered in the oven for 15 minutes at a temperature of 140º C, and then they are again sent to the oven for 2 minutes after they are sprinkled with a small amount of the remaining cheese.

Mushroom caps with bell pepper and garlic

The culinary experts consider the most dietary mushroom dish, in which the main filling is bell pepper (1 piece) and garlic (2 prongs) with onions (1 piece). Such stuffed champignon caps, baked in the oven, are most often served as a side dish for fish or meat delicacies.

1. To begin with, 12 pieces of large mushrooms are washed, and their legs are carefully removed. The remaining hats are laid aside for stuffing.
2. Bell pepper is peeled from seeds and chopped into cubes. The onion is also cut into small pieces, and the garlic is finely chopped.
3. To make the filling, you need to heat the pan and fry the already chopped ingredients on it. Moreover, do not forget to pepper and salt them, and add 20 g of green onions on top.
4. These mushroom caps, baked with vegetables in the oven, are cooked for no more than 20 minutes at a temperature of 200º C and are sure to be served hot.
5. Culinary experts say that on top of such a dish you can safely decorate with basil or parsley, and serve any tinctures as drinks.

Depending on what ingredients the hostess has on hand, she can experiment with varieties of toppings for baked mushroom dishes. And now, guided by all the recommendations listed above, you can easily understand how to cook delicious champignon caps.