Stuffed mushrooms in the oven - the perfect hot appetizer for any holiday. Variety of recipes provides not only a variety of filling for mushroom hats, but also a sauce in which they can be baked. Below we will discuss the options for making this snack, which will satisfy every taste.
Stuffed champignons with chicken in the oven - recipe
For cooking it is better to take mushrooms of equal size with large bonnets in order to accommodate as much as possible of the filling. The legs of mushrooms will also be included in the filling with boiled chicken and a standard onion-carrot fry.
Ingredients:
- champignons - 12 pieces;
- bacon - 45 g;
- onion - 115 g;
- chicken fillet (boiled) - 110 g;
- carrots - 95 g;
- garlic chives;
- red wine - 65 ml;
- a branch of thyme;
- handful of bread crumbs.
Preparation
Remove the legs from the mushroom caps and chop them. Cook the onion-carrot saute and add bacon slices to it. When the bacon becomes crispy, and the vegetables change color to a more golden one, pour in the red wine and let it evaporate completely. Mix the roast with chicken and thyme slices, and then distribute it among mushroom hats. Sprinkle each of the caps with bread crumbs and leave to bake for 20 minutes at 190 degrees.
Stuffed mushrooms champignons in the oven with cheese
The original cheese filling for mushrooms can be a combination of cream cheese and ricotta with dried fruits. As the last can act dried dates and dried apricots. How strange this combination of ingredients would not seem, it perfectly emphasizes the taste of mushrooms and the saltiness of cheese.
Ingredients:
- champignons - 14 pieces;
- dried apricots - 6 pcs .;
- dates - 4 pcs .;
- wine (sweet, red) - 215 ml;
- onion - 95 g;
- a handful of green parsley;
- ricotta - 155 g;
- cream cheese - 115 g.
Preparation
Remove the legs from the mushrooms and leave the hats in the oven for 15 minutes at 175 degrees. Feet mushrooms in the meantime, along with finely chopped onions and dried fruits. When all the ingredients are soft, pour the wine into the pan, strengthen the heat and allow it to completely evaporate. After evaporation of the moisture, add the parsley to the mushroom filling, cool it and mix with both types of cheese. Spread the filling over mushroom caps and return them back to the oven for another half an hour.
Champignons stuffed with minced meat baked in the oven
No meat-eater will wonder about what to stuff the mushrooms for baking in the oven while there's meat mince at hand. We stopped at a recipe with beef, but you can replace it with a bird or pork.
Ingredients:
- champignons - 12 pieces;
- garlic teeth - 2 pieces;
- minced meat - 85 g;
- tomato sauce - 45 ml;
- a pinch of basil greens;
- handful of bread crumbs;
- mayonnaise - 15 g;
- grated cheese - 65 g.
Preparation
Separate the legs from mushroom caps and chop them, fry along with garlic. When the moisture from the mushrooms comes out, remove them from the heat, lightly cool and combine with the stuffing. To the stuffing, add the mayonnaise, tomato sauce, basil and grated cheese. Spread the filling between mushroom caps and send everything to bake at 190 degrees for half an hour.
Champignons stuffed with ham and cheese in the oven
Ingredients:
- champignons - 12 pieces;
- garlic teeth - 3 pieces;
- ham - 45 g;
- cream cheese - 115 g;
- hard cheese - 115 g;
- butter - 25 g;
- parsley greens.
Finely chop the greens and ham, mix them with cream cheese and distribute on mushroom hats. Sprinkle all with hard cheese and put in an oily baking dish. Bake stuffed champignon caps in the oven at 210 degrees 15 minutes, or until the cheese crust is browned.