Today we will cook stuffedchampignons. The caps of large champignons are ideal for stuffing with minced meat. The result is practically identical portioned baskets, which can be served as an appetizer on a festive table. The filling for stuffed champignons can be anything. It all depends on your culinary imagination, but you still have to adhere to the taste compatibility of the products.
Champignons stuffed with ham
The various ingredients of the filling of this dishdo not muffle the mushroom aroma, which in this recipe for stuffed champignons plays, of course, the main role. The meaty spirit of the ham will add great appetizer to the dish, and it can be served on the table for any occasion. Ingredients:
- 500 gr. large mushrooms
- 1 red sweet pepper
- 200 gr. cheese of hard varieties
- 1 tbsp. ketchup spoon
- 100 ml. mayonnaise
- 100 gr. ham
- olives without pits
- 2 eggs
- salt
- pepper
Method of preparation:Mushrooms stuffed with ham are prepared as follows. The mushrooms are thoroughly cleaned and boiled in salted water for about 10 minutes. Then they are thrown into a colander, allowed to cool, and the stems are separated from the caps. The stems are finely chopped and then used for minced meat. The eggs are hard-boiled, allowed to cool, and finely chopped. The pepper is washed, wiped dry with a towel, and cut into small cubes; the ham is cut into cubes of the same size. It is better to grate the cheese on a coarse grater. The eggs, mushroom stems, sweet pepper, ham, cheese, and chopped dill are mixed, seasoned with mayonnaise and ketchup. Everything is lightly salted and a little peppered, taking into account the fact that you cannot overuse spices when preparing this dish, otherwise the delicate aroma of the mushrooms will disappear. This filling is used to stuff the caps of champignons with a mound, on top of which an olive is placed. To serve the dish, first the dish is laid out with washed and dried lettuce leaves, and then it is the turn of the stuffed champignons.
Champignons stuffed, baked in the oven
The traditional combination of mushrooms and meat is alwaysa win-win option. The huge advantage of this dish over others is that it is prepared very quickly, especially if you have ready-made minced pork on hand. Ingredients:
- 500 gr. large mushrooms
- 300 gr. minced pork or pork tenderloin
- 2 large onions
- 2 cloves of garlic
- 1 carrot
- 3 eggs
- sunflower oil
- greens of dill and parsley
- mayonnaise
Method of preparation:First, prepare minced meat, onion and garlic. Salt and pepper it a little. Wash, peel and grate carrots as usual, then fry until done and add to the prepared minced meat. Prepare mushrooms as follows: wash, remove stems and dry. Boil eggs hard. Separate white from yolk: white is not needed in this dish, and grate yolk on a fine grater. Fill champignons with minced meat and place on a baking sheet carefully greased with butter. Bake in the oven at a low temperature, about 170 degrees. Cooking time is 30-35 minutes. After the mushrooms are baked, take them out and let them cool, then grease the top with mayonnaise and sprinkle first with yolk, and then with chopped herbs.
Recipe with cheese and pine nuts
This dish claims to be a culinary delight and aseverything is brilliant, it is very easy to prepare, and you can cook it not only in the oven, but, for example, on the grill in the open air. This version of stuffed champignons is an excellent appetizer for a good white wine. The more noble the cheese is taken for this dish, the more aristocratic the taste will be. You can use blue cheese Dor Blue, it will turn out almost the height of perfection. Ingredients:
- 500 gr. medium-sized champignons
- 300 gr. cheese of hard varieties
- 100 gr. butter
- 100 gr. pine nuts
- pepper
- salt
Method of preparation:The mushrooms are washed and the stems are cut out, then they are dried, they should not be wet for baking. A little salt, delicate white pepper and a few grains of pine nuts are put into each hole and covered with a piece of cheese on top. After that, the champignons are coated with butter and placed on the grill or on a baking sheet and in this case, sent to the oven. It will take only about 15 minutes to prepare the dish. After that, the stuffed champignons are allowed to cool and sprinkled with herbs. It is better if it is dill and parsley, too spicy herbs are not suitable for this recipe.
Champignons stuffed with chicken breast
This is a good festive version of the dish. For this recipe, it is better to choose medium-sized champignons, about 5 centimeters in diameter. Then they can be served with skewers for a buffet. Ingredients:
- 500 gr. champignons
- 1 medium sized onion
- 200 gr. chicken breast
- 150-200 gr. hard cheese
- 50-70 gr. pine nuts
- 1-2 cloves of garlic
- vegetable oil
- salt
Method of preparation:Mushrooms are prepared in the usual way: washed, stems removed, and dried. For convenience, the stems can be removed from the mushroom with a teaspoon. Chicken breast is boiled in salted water and allowed to cool. For the mince, onions and mushroom stems are chopped. Vegetable oil is poured into a frying pan, heated, and thin cloves of garlic are added for flavoring. After they are browned, they are removed and the onion is added first, and when it is golden, the mushroom stems are added. When this mixture is fried, chopped boiled chicken breast and a little grated cheese are added. All this is lightly salted, taking into account the degree of saltiness of the cheese. The mushroom caps with a small top are filled with this mince. Then they are placed in a baking dish and sprinkled with cheese. Bake for about 15 minutes at 200 degrees, making sure the mushrooms don't dry out. 5 minutes before the end of baking, sprinkle the stuffed champignons with whole pine nuts. It turns out very impressive.
Champignons stuffed with chicken liver
A dish rich in taste and aroma, quiteoriginal, to serve it on special occasions, for example, on the New Year's table. Especially since fresh vegetables are available almost all year round these days. Ingredients:
- 300 gr. large mushrooms
- 250 gr. chicken liver
- 1 small vegetable marrow
- 1 small eggplant
- 1 sweet pepper
- 2 tomatoes
- 1 carrot
- 100 gr. olive oil
- 4 clove of garlic
- 4 tbsp. a spoon of white wine
- greens: parsley, oregano, dill
- salt
- pepper
Method of preparation:Wash the mushrooms, remove the stems and lightly scrape out the pulp with a teaspoon. Cut the garlic into thin slices and use only to flavor the olive oil. Put it in hot oil for one minute and then remove, then fry everything that is necessary. Wash, peel and cut all the vegetables into small cubes. Pour vegetable oil into a frying pan, heat it, flavor it with garlic, and then put the onion there and fry it until a pleasant golden color. Then add the zucchini, eggplant, and carrots. Fry all this for 5-7 minutes, then add 2 tablespoons of wine and simmer over low heat under a lid. Next add the tomatoes, chopped parsley and oregano. Fry everything until the juice evaporates and the mass thickens. After that, add finely chopped chicken liver and the remaining 2 tablespoons of wine to the vegetables and bring everything to readiness under a lid over low heat. This will take no more than 3-4 minutes. The liver is cooked instantly. The last thing to add to the filling is the mushroom pulp, which has been fried in garlic oil, and the finely chopped mushroom stems. The resulting mince is placed in the mushroom caps and they are put in a deep frying pan, where a little oil has been poured in advance. The champignons are stewed over low heat for 15-20 minutes. The mushrooms are not removed from the frying pan until they have cooled down, so that they are better saturated with the juice of the mince. The champignons are served on a flat plate, decorated with fresh vegetables: tomatoes, sweet peppers and, of course, sprigs of greenery.
Champignons stuffed with shrimps
This luxurious dish is served exclusivelyspecial occasions. It will go well with white wine or champagne. This recipe - stuffed champignons with shrimps, can be used for a romantic dinner for two. It is no secret that seafood and caviar are powerful aphrodisiacs. Ingredients:
- 5 pieces. large mushrooms
- 10-15 shrimp
- 50 gr. green onions
- 1 tbsp. a spoonful of fatty sour cream
- 20 gr. butter
- vegetable oil
- red caviar for decoration
- 50 gr. Parmesan cheese for decoration
- salt
- pepper
Method of preparation:The mushrooms are prepared as follows: they are washed or wiped with a damp cloth, the stem is twisted and some of the pulp is carefully removed with a spoon so as not to damage the integrity of the cap. Meanwhile, boiled and frozen shrimp are poured with boiling water. The pulp and stems of the champignons are finely chopped and fried in a mixture of vegetable and butter, chopped green onions are added there. When everything is fried, sour cream and shrimp are added. This mixture is lightly salted and the champignon caps are filled with it. Then they are placed on a baking sheet, generously greased with oil, and baked for 10 minutes at a temperature of about 200 degrees. When the mushrooms have cooled, they are decorated with caviar and shavings of Parmesan cheese. If you cook stuffed champignons in the microwave, you can use the same recipes, but you should take into account that the cooking time will change. Just 3-7 minutes is enough, depending on the size of the mushrooms and the degree of processing of the minced meat, but it is unlikely that you will be able to admire the delicious golden crust, especially when baking mushrooms with cheese. We recommend reading:
