Stuffed champignons in the oven with cheese

Stuffed champignons with cheese in the oven are an excellent hearty dish, suitable for lunch, dinner, and for a holiday table. Creative chefs have come up with a lot of recipes for stuffed champignons, and we are sharing with you the 10 best recipes for stuffed champignons in the oven with cheese step by step with photos. Be sure to try the best of them!

Stuffed champignons with cheese and garlic, baked in the oven

Appetizing and aromatic mushrooms stuffed with garlic and cheese will be great both hot and cold. This appetizer is very easy and quick to prepare; the most important thing is to choose the right champignons for stuffing.

1. 
   To cook stuffed champignons in the oven with cheese, first prepare the mushrooms. They need to be thoroughly washed in running water, and then the stems should be cut off as close to the base of the cap as possible.
2. 
   Place each cap in a baking dish. Try to place the mushrooms very tightly to each other, as they will shrink greatly during baking.
3. 
   Be sure to place a small piece of butter in each cap for juiciness.
4. 
   Then you need to prepare the filling for the mushrooms. To do this, grate the selected cheese on a fine grater that will not leak (suluguni or parmesan are ideal choices).
5. 
   Then pass the garlic through a garlic press.
6. 
   Mix the cheese and garlic, and then add mayonnaise to the ingredients. Mix the mixture thoroughly.
7. 
   Thickly stuff the champignon caps with a mixture of cheese, garlic and mayonnaise so that there is a mound on top. After this, start baking the dish. The oven needs to be preheated to 180 degrees and place the mold with mushrooms there for 20-25 minutes.
8. 
   The finished champignons will be beautiful, rosy and very juicy. You can serve them immediately, or you can let the mushrooms cool completely first - they are very tasty cold!

A simple and delicious recipe for stuffed champignons with cheese

The simplest, but very tasty recipe, which is suitable for the oven and even for baking on a grill. You will spend a minimum of time on this dish, getting an excellent addition to any set of dishes.

Ingredients:

• Champignons – 0.5 kg.
• Hard cheese – 200 gr.
• A mixture of Provencal herbs - to taste.
• Butter – 30 gr.

Cooking process:

1. Peel the champignons and wash under running water. The legs must be removed, cutting them off to the very root.As a result, you should only have caps that are hollow inside.

2. The cheese should either be grated on a medium grater or cut into small cubes. Mix it with a mixture of Provencal herbs, and you can also add other spices to the filling.

3. Place the champignon caps inside a baking dish, or spread foil on a baking sheet and place the champignons on top of the foil. Remove the butter from the refrigerator and cut it into pieces according to the number of caps.

4. First, put a piece of butter in each cap.

5. After this, put the same amount of cheese and spice filling into each mushroom. The finished semi-finished product will need to be placed in an already preheated oven, so turn on the oven to heat up to 180-190 degrees.

6. When the oven is preheated, place the champignons inside for 20 minutes. During this time they should just reach readiness. Remove the finished dish from the oven and serve hot or cold on a large platter.

How to bake champignons stuffed with legs and cheese?

This recipe is, so to speak, waste-free. The champignon filling will use stems, which are usually thrown away. The recipe is simple, tasty, and the dish is quite filling and low in calories.

Ingredients:

• Champignons – 0.5 kg.
• Suluguni cheese – 50 gr.
• Parmesan cheese – 50 gr.
• Ground pepper - to taste.

Cooking process:

1. First, take large king champignons with large caps. They must be thoroughly washed in running water, and then peeled off the film and cut off the legs, getting as close to the base as possible.

2. Dry the champignons and place on foil on a baking sheet or in a baking dish. Then start preparing the filling.To do this, cut the cheese into arbitrary pieces and place it together with the mushroom stems in the blender chopper. Grind the ingredients so that they are more or less homogeneous and add ground pepper.

3. Turn on the oven to 180-190 degrees and start stuffing the champignons. Press an equal amount of filling into the mushroom caps, filling the caps tightly with the mixture of cheese and stems.

4. Place the pan with the preparation in a hot oven and bake for 25 minutes. After this time, remove the finished dish from the oven and serve directly in the form, or by placing the appetizer on a large platter.

Bon appetit!

Delicious champignons baked with chicken and cheese

A very satisfying dish that simply amazes with its amazing taste and aroma! An appetizing pan-fried chicken fillet filling with spices will complement the taste of mushrooms well and make the dish satisfying.

Ingredients:

• Large champignons – 0.5 kg.
• White onion – 1 pc.
• Chicken fillet – 1 pc.
• Hard cheese – 100 gr.
• Spices - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. First you need to prepare the filling for the champignons. To do this, take the chicken fillet and rinse it thoroughly in running water. Pat the chicken dry with a paper towel and set aside.

2. Next, peel one onion and also rinse it in water. Finely chop the onion using a sharp knife. Then put some vegetable oil in a convenient frying pan and put the onion in it.

3. Saute the onion over low heat, and at the same time finely chop the chicken fillet. Add the chicken to the pan with the sauteed onions and continue to fry the ingredients, increasing the heat under the pan.Add salt and spices to taste.

4. Wash the champignons and remove the stems, cutting them off at the very root. Then cook the chicken in the pan until done and start stuffing the champignon caps. Press the filling firmly into each mushroom.

5. Turn on the oven at 180-200 degrees so that it is already preheated by the time the workpiece is ready. Grate the hard cheese on a medium or fine grater and generously sprinkle each cap with cheese.

6. Place the refractory pan with the dough in the already hot oven for 25 minutes. During this time, the mushrooms will have time to cook and the cheese will brown. Remove the appetizer from the oven and serve immediately, or cool the dish before serving.

Step-by-step recipe for champignons with minced meat and cheese

Any minced meat is great for stuffing champignons. It is especially tasty to stuff mushrooms with minced beef and cheese. Thanks to the combination of meat and mushrooms, the dish will be very satisfying and can serve not only as an appetizer, but also as a main dish on the table.

Ingredients:

• Large champignons – 0.5 kg.
• Minced beef – 0.3 kg.
• White onion – 1 pc.
• Hard cheese – 150 gr.
• Dill and parsley - ½ bunch.
• Salt - to taste.
• Ground black pepper - to taste.
• Olive oil – for frying.

Cooking process:

1. Take your freshest ground beef and prepare it for the filling. To do this, you will need to fry the minced meat along with onions and spices. Peel the onion and finely chop it with a knife, then put a little olive oil in a frying pan and place the onion in it.

2. You need to sauté the onion over low heat, stirring it regularly and not letting it burn. When the onion becomes translucent, add the minced beef to it and increase the heat as the minced meat will release a lot of liquid.

3.Over medium-high heat, fry the ground beef and onion, stirring the mixture in the pan regularly. Add salt and ground black pepper, and then chop the greens into smaller pieces and also add to the pan with the minced meat.

4. Continue frying the filling until the minced meat is completely cooked, then begin preparing the champignons. They need to be cleared of films, washed and freed from legs. Place the mushroom caps in a refractory dish, placing them tightly next to each other.

5. Turn on the oven to 180-200 degrees, and then start stuffing the mushrooms. Place the same amount of minced meat into each cap, packing the caps tightly. After this, grate the cheese on a fine grater and sprinkle the caps with minced cheese to form an appetizing crust when baking.

6. Place the mold with mushrooms in the oven for 25 minutes. After the allotted time has elapsed, remove the finished dish from the oven and serve with various side dishes - rice, salad or potatoes.

Bon appetit!

How to cook champignons stuffed with ham and cheese?

A simple and quick snack option when guests are almost on the doorstep. It will take you literally about forty minutes for the dish to be completely cooked - not that long for lunch. The rich aroma of mushrooms and ham and cheese will fill your kitchen with aroma and instantly bring everyone to the table!

Ingredients:

• Champignons – 0.4 kg.
• Ham (any) – 150 gr.
• Hard cheese – 150 gr.
• White onion – 1 pc.
• Butter – for frying.
• Ground pepper - to taste.

Cooking process:

1. First, peel the champignons from the films, rinse them in running water and remove the stems, cutting them off at the very base. Then scrape each cap a little with a spoon to create a larger indentation.

2.Place the mushroom caps in a refractory dish, pressing them tightly together and start filling. Cut the ham into very small cubes, and also chop the legs that you removed from the mushrooms. Peel and rinse the onion, then finely chop it with a knife.

3. Pour a little oil into the frying pan and place the onions and champignon legs in there. Sauté the onions with stems over moderate heat until the onions become translucent. Then place the ham in the pan and sprinkle the ingredients with ground pepper. Stir everything together and cook until the ham and onion and drumstick mixture is crispy.

4. Turn on the oven at 180 degrees and grate the hard cheese on a medium or fine grater. Then begin to place the filling on the champignon caps, stuffing each mushroom tightly with minced meat. At the end, sprinkle the mushrooms with cheese and place the dish with the dish in the oven for twenty minutes.

5. The champignons will be ready when the cheese turns brown. Remove the dish from the oven and serve directly in the baking dish or by placing the mushrooms on the dish.

Stuffed champignons with cheese and sour cream, baked in the oven

This appetizer turns out very tender, thanks to the sour cream in the filling. This appetizing dish will fit perfectly into any lunch or holiday menu, and besides, it is prepared very quickly and easily.

Ingredients:

• Large champignons – 10 pcs.
• Sour cream – 150 gr.
• Hard cheese – 100 gr.
• White onion – 1 pc.
• Greens - to taste.
• Salt - to taste.

Cooking process:

1. Rinse the champignons in running water, then remove the stems, but do not throw them away. Place the champignons in a refractory dish with the recess facing up and begin preparing the mushroom filling.

2. Finely chop the onion, herbs and champignon legs.After this, pour the oil into the frying pan and add a mixture of onions, herbs and champignon legs. Fry the ingredients over low heat until golden, and then add sour cream.

3. Salt the filling and simmer it for just a couple of minutes. After this, turn off the heat and start stuffing. Turn on the oven at 180 degrees and grate the cheese on a fine grater. Fill the champignons with the filling, placing it tightly into the caps. Then sprinkle the mushrooms with cheese.

4. Place the mold with mushrooms in a preheated oven and bake for twenty minutes. After the allotted time, remove the finished dish from the oven and serve hot directly in the pan.

Bon appetit!

A delicious recipe for champignon mushrooms baked with tomato and cheese

Another delicious version of oven-baked champignons that you definitely need to try. A simple and tasty dish will not leave anyone indifferent and will fit perfectly into any lunch menu. Try it!

Ingredients:

• Large champignons – 15 pcs.
• Mayonnaise – 3-4 spoons.
• Hard cheese – 150 gr.
• Tomato – 1 pc.
• Oil – for frying.

Cooking process:

1. Clean the champignons from films and rinse in running water. Cut out the legs and set aside. Place the champignon caps in a baking dish and begin preparing the filling.

2. Finely chop the champignon legs and fry them in a frying pan with a little oil. Cut the tomato into circles according to the number of caps in the mold. Grate the cheese on a medium grater.

3. Combine fried champignon legs with mayonnaise and grated cheese, stir. Place a piece of tomato in each cap, and then fill the caps with mayonnaise, drumsticks and cheese.

4.Turn on the oven to preheat to 180 degrees and wait until it warms up. Place the mold with the champignons in a hot oven for twenty minutes, then remove the finished dish.

5. Let the mushrooms cool slightly, then place them on a dish and serve with various salads and side dishes.

A simple recipe for mushrooms stuffed with bacon and cheese

The aroma of fried bacon and cheese with champignons will fill not only your kitchen, but the whole house. This simple but very satisfying appetizer is perfect for a light table on the occasion of a holiday or a romantic dinner.

Ingredients:

• Champignons – 0.4 kg.
• Bacon – 150 gr.
• Hard cheese – 150 gr.
• Olive oil – for frying.
• Ground pepper - to taste.

Cooking process:

1. First, clean the champignons, then rinse them in running water and remove the stems, cutting them off at the very base. Then lightly scrape the inside of each cap with a spoon to create a larger indentation.

2. Place the mushroom caps in a baking dish, pressing the mushrooms tightly against each other and begin preparing the filling. Cut the bacon into slices, and also finely chop the legs that you removed from the champignons.

3. Place some olive oil in a frying pan and place the champignon legs in it. Fry the mushroom stems until golden brown. Then place them on a plate and start frying the bacon until crispy.

4. Turn on the oven at 180 degrees and grate the hard cheese on a medium or fine grater. Then begin placing the fried mushroom stems among the mushroom caps, packing each mushroom tightly. Then insert a rolled piece of bacon into each mushroom. At the end, sprinkle the mushrooms with cheese and place the dish with the dish in the oven for twenty minutes.

5.The champignons will be ready when the cheese turns brown. Remove the dish from the oven and serve directly in the baking dish or by placing the mushrooms on the dish.

Champignon mushrooms stuffed with curd cheese

Delicate cheese filling and delicious champignon caps are the perfect combination, perfect for a light dinner or a romantic evening with wine. You won't need much time to prepare this chic snack, and the result will be simply excellent.

Ingredients:

• Large champignons (royal) – 0.5 kg.
• Curd cheese – 200 gr.
• Fresh greens – ½ bunch.
• Soy sauce – 2 tbsp.
• Olive oil – 1 tbsp.

Cooking process:

1. Rinse the champignons in running water, then remove the films and cut the stems to the very root. You can throw away the legs - they are not needed. Place the champignons in a plastic bag and add soy sauce and olive oil to them.

2. Shake the bag of champignons thoroughly until everything is mixed. Set it aside for a while so that the champignons are lightly marinated and prepare the filling.

3. Combine curd cheese with finely chopped herbs and spices to your taste. Then set the bowl with the filling aside and remove the champignons from the bag. Place the mushroom caps on a baking sheet or in a baking dish and place in an oven preheated to 180 degrees for literally fifteen minutes so that the mushrooms are cooked.

4. Let the finished champignons cool, pour out the juice (which will appear in the recesses of the caps during baking) and fill each cap with cheese and herbs. You can use a pastry syringe for this, then the shape of the cheese in each mushroom will be very beautifully decorated.

5.Serve the finished dish to the table on a beautiful platter, placing mushrooms (optional) on a bed of lettuce leaves.