Mushrooms in the oven

Mushrooms, cooked in the oven, are especially fragrant and delicate. They can be baked on a baking sheet or in a pot, as well as pre-stuffed with any filling, thus obtaining an original and very tasty snack for the festive table.

Stuffed mushrooms mushrooms baked with cheese in the oven

Ingredients:

• champignons large - 600 g;
• fillet of chicken breast - 450 g;
• mayonnaise - to taste;
• onion - 150 g;
• soy sauce - to taste;
• hard cheese - 175 g;
• vegetable oil - 35 ml;
• butter - 60 g;
• spice;
• salt;
• mixture of ground peppers;
• fresh greens.

Preparation

The fillet of my chicken breast is poured with salted water and boiled for thirty minutes. Then remove the meat from the broth, cut into small cubes or interrupt in a blender or in a meat grinder.

Champignons washed well, separate the legs from the hats and melenko shredded. Also we clean and grind the onion. We put it in a heated frying pan with vegetable oil, give it brown, add chopped mushroom legs and let it down until soft. In the process of frying, season the mushroom mass with onion salt and a mixture of ground peppers.

We connect the roast with chicken meat in the bowl, add half of the cheese, pass through a lot of spices, mayonnaise and soy sauce, throw the crushed fresh herbs and mix. Fill the resulting mixture with a cap of mushrooms, rub them on top with grated cheese and lay on a baking tray, which we pour a little beforehand water and lay the thin slices of chilled butter. This "pillow" will make the dish more juicy, and water will not allow the oil to burn during baking.

Place the dish in a heated oven to 185 degrees and let stand for twenty minutes or until desired degree of browning.

How to cook mushrooms in a pot?

Ingredients:

• champignons - 600 g;
• sour cream or mayonnaise - 380 g;
• onion - 160 g;
• hard cheese - 120 g;
• nutmeg ground - to taste;
• fresh greens to choose from - to taste;
• salt;
• ground mixture of peppers;
• vegetable refined oil.

Preparation

Champignons washed in a cold water, put into a colander and let it drain off. In the meantime, we clean and shinkempe onions and passer it on vegetable oil until it is transparent. Then lay out whole or cut mushrooms, depending on the size for two or four pieces, we surrender them with salt, ground with a mixture of peppers and also give a little brown. Remove the frying pan from the fire, let the mushrooms cool down a bit, add sour cream or mayonnaise, nutmeg, chopped fresh herbs, mix, spread out over pots and grate with grated cheese. We place them in a preheated to 185 degree oven and bake for fifteen minutes.

If you do not have pots in stock, you can bake mushrooms in the form or on a baking sheet, pre-marinating them in sour cream with spices or in mayonnaise for thirty minutes.