stuffed mushrooms Today we will prepare stuffedChampignon. The hats of large mushrooms are ideal for filling them with minced meat. As a result, it turns out almost identical portioned baskets, which, as snacks, can be placed on a festive table. Filling for stuffed mushrooms can be anything. It all depends on the culinary fantasy, but still have to adhere to the taste of food.

Champignons stuffed with ham

The various ingredients of the filling of this dish are notmuffle the mushroom flavor, which in this recipe of stuffed champignons plays, of course, the main role. Meat spirit of ham will give a great appetite 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

Cooking method: The stuffed champignons of ham are prepared as follows. Champignons thoroughly cleaned and boiled in salted water for about 10 minutes. Then they are thrown back to the colander, allowed to cool and the legs from the hats are separated. The legs are finely chopped and later used for stuffing. Eggs are boiled hard, allowed to cool and finely chopped. Peppers are washed, wiped dry with a towel and cut into small cubes, the same size cubes and cut into ham. Cheese is better to grate on a large grater. Eggs, legs of champignons, sweet pepper, ham, cheese and sliced ​​dill mixed, seasoned with mayonnaise and ketchup. All slightly salted and a little pepper, given the fact that you can not abuse spices while preparing this dish, the delicate aroma of mushrooms will disappear. This filling stuff hats mushrooms with a hill on top of which they put the olive. To serve us, the table is first laid out with washed and dried leaves of lettuce, and then it's turn for stuffed mushrooms.

Champignons stuffed, baked in the oven

The traditional combination of mushrooms and meat - alwaysa win-win. The huge advantage of this dish in front of others - 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

Cooking method: To begin with, mincemeat is prepared from meat, onion and garlic. It is salted and slightly peppered. Carrots are washed, cleaned as usual and rubbed on a large grater, then fried until ready and put into cooked stuffing. Mushrooms are prepared as follows: wash, remove the legs and dry. Eggs are hard boiled. Protein is separated from the yolk: the protein in this dish is not useful, but the yolk is rubbed on a fine grater. Champignons are stuffed with minced meat and put on a thoroughly greased baking sheet. Bake in the oven at a low temperature, about 170 degrees. Cooking time 30-35 minutes. After the mushrooms are baked, they are taken out and allowed to cool, then the top part is greased with mayonnaise and sprinkled with yolk first, and then with sliced ​​greens. champignons stuffed

Recipe with cheese and pine nuts

This dish claims to be a culinary delicacy and howall ingenious, it is very simple to prepare, and you can cook it not only in the oven, but for example, grilling in the open air. This version of stuffed mushrooms - an excellent appetizer for a good white wine. The nobler the cheese will be taken for this dish, the more aristocratic the taste is. You can use blue cheese Dor blu, it will almost be the top of perfection .. Ingredients:

  • 500 gr. medium-sized champignons
  • 300 gr. cheese of hard varieties
  • 100 gr. butter
  • 100 gr. pine nuts
  • pepper
  • salt

Cooking method: Mushrooms wash and cut out the leg, then they are dried, for baking they should not be wet. In each hole put a little salt, delicate white pepper and a few grains of pine nuts and on top of them cover with a piece of cheese. After that, the mushrooms are smeared with butter and put on a grill or on a baking tray and in this case sent to the oven. It takes only about 15 minutes to prepare the dish. After that, the stuffed champignons are allowed to cool and sprinkled with herbs. It's better, if it's dill and parsley, too spicy herbs are not suitable for this recipe.

Champignons stuffed with chicken breast

This is a good festive dish. Champignons for this recipe are better to choose medium, about 5 centimeters in diameter. Then they can be served with skewers for a buffet table. 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

Cooking method: Champignons are prepared in the usual way: wash, remove the legs, dry from moisture. Legs for convenience can be removed from the mushroom with a teaspoon. Chicken breast is boiled in salted water and allowed to cool. For minced meat, cut onions and mushroom legs. The vegetable oil is poured into the pan, heated, and thin slices of garlic are placed in it for flavoring. After they blush, they remove them and put the onion first, and when it is gilded, add the legs of the mushrooms. When this mixture is fried, add chopped boiled chicken breast and a little grated cheese. All this is slightly salted, given the degree of salinity of the cheese. This stuffing fill hats mushrooms with a small top. Then they are put in a baking dish and sprinkled with cheese. Bake for about 15 minutes at a temperature of 200 degrees, make sure that the mushrooms are not dried. 5 minutes before the end of baking, champignons stuffed with sprinkled whole cedar nuts. It turns out very effectively. champignons stuffed recipes

Champignons stuffed with chicken liver

A dish full of flavor and aroma, enoughoriginal, to serve it on special occasions, for example the New Year's table. Moreover, fresh vegetables in our time are available almost all the year round. 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

Cooking method: Mushrooms wash, remove the legs and slightly scrape the pulp with a teaspoon. Garlic is cut into thin plates and used solely for flavoring olive oil. He is put in hot oil for one minute and then cleaned, then fried everything that is necessary. Wash, clean and cut into small cubes all the vegetables. In the frying pan pour the vegetable oil, heat it, flavor it with garlic, and then put the onion and fry it until golden. After that, add zucchini, eggplant, carrots. All this fry for 5-7 minutes, then add 2 tbsp. spoon of wine and simmer over low heat under the lid. Next add tomatoes, chopped parsley and oregano. All the fry until the juice evaporates, and the mass does not thicken. After this, add the finely chopped chicken liver to the vegetables and the remaining 2 tbsp. spoons of wine and bring everything to readiness under the lid on a slow fire. This will take no more than 3-4 minutes. The liver is cooked instantly. The latter are introduced into the filling previously fried in garlic oil flesh and finely chopped legs of mushrooms. The resulting stuffing is laid out in the mushroom caps and they are put in a deep frying pan, where they pre-pour a little oil. Stew the mushrooms on low heat for 15-20 minutes. Mushrooms are not removed from the frying pan, until they cool, so they are better soaked with ground meat. Champignons are served on a flat dish, decorated with fresh vegetables: tomatoes, sweet pepper and necessarily twigs of greens.

Champignons stuffed with shrimps

Such a plush dish is served exclusivelysolemn occasions. It will perfectly match with white wine or champagne. This recipe - stuffed mushrooms shrimps, can be used for a romantic dinner for two. It's 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

Cooking method: Mushrooms are prepared as follows: wash or rub with a damp cloth, unscrew the leg and spoon carefully so as not to damage the integrity of the cap, select a part of the pulp. Boiled and frozen prawns, meanwhile, are poured with boiling water. The flesh and legs of champignons are finely chopped and fried in a mixture of vegetable and butter, and the sliced ​​green onion is added there. When everything is fried, add sour cream and shrimp. This mixture is slightly salted and filled with champignon caps. Then they are put on a baking tray, generously oiled, and baked for 10 minutes at a temperature of about 200 degrees. When the mushrooms cool, they are decorated with caviar and shavings of Parmesan cheese. If you cook in the microwave champignons stuffed, recipes can use the same, but you need to consider that the cooking time will change. It takes only 3-7 minutes, depending on the size of the mushrooms and the degree of processing of minced meat, but it hardly has to admire the mouth-watering ruddy crust, especially when baking mushrooms with cheese. We advise you to read: