Recipes of champignon legs

To date, champignon mushrooms are leaders in popularity among other fruiting bodies. Experts note that champignons account for 2/3 of all consumed mushrooms. However, despite its popularity, few people are familiar with the recipes of mushroom legs.

It is worth saying that this type of mushroom is very useful for the human body and quickly enough cooks. It can be eaten raw, cooked, fried in a pan, baked in the oven, pickle, stew and salt. Many vegetables and fruits, meat and seafood, sour cream, cheese and mayonnaise are combined with champignons.

Many housewives ask what can be prepared from the legs of champignons if only hats are used in the dish? We offer several simple recipes for second courses that everyone will surely enjoy, thanks to their taste.

Champignon hats stuffed with cheese legs and baked in the oven

Mushrooms stuffed with legs and baked with cheese in the oven - an appetizer that is rarely found on the festive table. Cook mushrooms in the oven to please home and surprise guests - you will not lose.

• 10-15 champignons;
• 100 g of hard cheese;
• 3 cloves of garlic;
• 4 tbsp. l mayonnaise;
• 50 g butter;
• Salt to taste and vegetable oil - for lubrication.

The recipe for champignon hats stuffed with legs and cheese is described in detail.

Champignon hats stuffed with minced legs and baked in the oven

Champignon hats stuffed with champignon legs and baked in the oven are a great snack for lunch snacks, especially if the stuffing is added to the stuffing.

• 15 large champignons;
• 300 g of minced chicken;
• 2 cloves of garlic;
• 1 onion;
• Vegetable oil - for frying;
• Curry or basil;
• 3 tbsp. l grated cream cheese;
• Salt and greens to taste.

Before baking the dish, warm the oven to 200 ° C.

1. Peel, wash, peel off the mushrooms and carefully remove the legs from the caps.
2. Put the hats on a separate plate, chop the legs with a knife.
3. Peel the onion, cut into small cubes, combine with the legs and fry in a small amount of oil for 10 minutes.
4. Add garlic and minced meat grated on a fine grater, salt, mix and simmer for 10 minutes under a closed lid.
5. Pour a pinch of curry seasoning into each hat, a little salt, fill with minced meat filling.
6. Put in a greased baking dish, sprinkle with cheese on top
7. Put in the oven, bake for 15-20 minutes, however, already switching the temperature from 200 ° C to 180 ° C.
8. When serving, garnish with chopped parsley, dill or basil.

Dish of champignon legs with onions and carrots

If friends come to visit you, but you want to treat them with something unusual, prepare champignons stuffed with legs and baked in the oven. And if you add vegetables to the filling, the dish will disperse instantly, and they will also ask for supplements.

• 1 kg of mushrooms (better than one size);
• 4 carrots;
• 2 onions;
• 200 g of hard cheese;
• 50-70 g of butter;
• Vegetable oil - for frying;
• Seasonings and salt to taste;
• Parsley or dill.

1. Peel onions and carrots, finely chop: carrots can be grated on a fine grater.
2. Put vegetables in a pan, add a little vegetable oil and fry for 7-10 minutes.
3. Remove or unscrew the legs from the hats, finely chop, pour into onions and carrots and fry for 10 minutes.
4. Add seasoning and salt to your taste, mix.
5. In each hat put a small piece of butter, a pinch of grated cheese and a filling of legs and vegetables.
6. Press with a spoon, distribute the hats on a baking sheet greased with vegetable oil.
7. Sprinkle with a layer of grated hard cheese on top and put in a preheated oven for 15 minutes, baking at a temperature of 190 ° С.
8. When serving, put on each hat leaves or twigs of fresh herbs.

Chicken Champignon Legs

Champignon caps stuffed with legs and chicken - a real restaurant dish. Those who love mushroom snacks will definitely like this idea. Your homework will be delighted with the taste of the dish, as well as its presentation.

• 15-20 pcs. large champignons;
• 300 g chicken;
• 200 g of cheese (any);
• 2 onions;
• 3 tbsp. l sour cream;
• Lettuce leaves;
• Vegetable oil, salt and herbs.

The recipe for the champignon legs for the filling is described in stages.

1. Gently separate the legs from the hats, select the pulp with a teaspoon.
2. Put the hats to one side, and make minced meat from the legs and pulp.
3. Boil the chicken fillet in salted water until tender, let cool and chop finely.
4. Peel the onion, chop finely with a knife, grate the cheese on a fine grater.
5. In heated oil, fry the minced meat for 5-7 minutes. over high heat.
6. Add onion and chopped chicken, with constant stirring, fry for 10 minutes.
7. Allow the filling to cool, add sour cream, chopped greens, salt to taste and half the cheese shavings, mix.
8. Grease a baking sheet with butter, put out the hats, stuff it with filling and press down with a spoon.
9. Sprinkle the remaining cheese on top and bake in the oven preheated to 180 ° C for 15-20 minutes.
10. Put lettuce leaves on a flat dish in the form of a “pillow”, distribute mushrooms on it and serve.

A dish of champignon stewed in sour cream

Champignon hats stuffed with champignon legs and stewed in sour cream in a pan - a profitable dish that quickly cooks. It can be served cold and hot to any side dish you have prepared.

• 10 pieces. large champignons;
• 3 onion heads;
• Vegetable oil and salt;
• 200 ml of sour cream;
• 50 ml of sparkling water.

1. Peel the mushrooms from the film, carefully remove the legs so as not to break the caps.
2. Chop the legs finely with a knife and put in a frying pan with oil.
3. Fry over medium heat for 5 minutes, add chopped onions, salt to taste, mix and continue frying for another 10 minutes.
4. Fill the hats with filling, put in a dry pan and fry for 2-3 minutes.
5. Meanwhile, mix water with sour cream, pour into a pan and cover it with a lid.
6. Simmer for 10 minutes over low heat, serve on a platter, decorating each mushroom with parsley leaves.

Stewed champignon legs in tomato

At any time of the year I want to diversify my everyday menu and cook something tasty and interesting. This dish is champignons stuffed with mushroom legs and stewed in tomato.

• 10 champignons;
• 1 pc. onions and tomatoes;
• 2 tbsp. l grated cheese;
• 3 tbsp. l tomato paste;
• 100 ml of water;
• Salt and sugar - to taste;
• Vegetable oil.

1. Carefully separate the mushroom caps from the legs, peel the onion and wash the tomato.
2. Grind the legs with a knife, chop the onion finely and fry both ingredients in a pan in oil for 10 minutes.
3. Allow to cool, cut the tomato into small cubes, add into the mushrooms and onions.
4. Add the grated cheese, mix and fill the hats.
5. Put in a pan, mix water with tomato paste, salt to taste and

add some sugar.

Pour tomato sauce into mushrooms, cover and simmer for 15 minutes.

Legs of champignons with eggs in a slow cooker

How to cook champignon legs in a slow cooker?

• 6 champignons;
• 1 onion;
• 2 boiled eggs;
• 50 g of cheese;
• Water;
• 1 tsp tomato paste;
• Salt, vegetable oil, mayonnaise;
• 4 cloves of garlic;
• ½ tbsp l ground paprika.

1. Separate the hats from the legs, peel and chop the onion, chop the garlic with a knife, peel and grate the eggs.
2. Cut the legs into cubes, combine with the onion and put in a multicooker bowl with a small amount of oil.
3. Turn on the “Fry” program and cook for 5 minutes.
4. Hats pour sauce, which is prepared from tomato paste, paprika, 2 tbsp. l oil and 1 tbsp. l mayonnaise.
5. Mix with hands, salt and leave to marinate for 30 minutes.
6. In a separate bowl, mix the fried onions with mushrooms, half grated cheese, eggs and 1 tbsp. l mayonnaise.
7. Stuff the hats with the filling, put the garlic on the bottom of the bowl, pour 1 tbsp. water.
8. Lay the mushroom caps on top, sprinkle with cheese and cook in the “Baking” mode for 20 minutes.