Mushrooms baked with cheese in bacon. Baked mushrooms with cheese and bacon. Video: how to cook stuffed champignon hats in the oven

Stuffed champignons in bacon

Nothing revolutionary new regular recipe without extra labor. More to describe than to do.

Served with melted potatoes and dill-yogurt sauce.

Products:

large champignons -500 g

bacon 100-120 g

semi-hard cheese 20-30 g (possible without cheese)

juice of a quarter of a lemon

2-3 tbsp olive oil

hot red pepper - a quarter tsp

granulated garlic - a quarter of tsp (can be fresh)

thyme - a pinch

salt - a little, you need to take into account the saltiness of the bacon

legs of mushrooms

white bread 2 slices

chopped parsley 2 tbsp

onion 1 piece (small)

oil rast. 1-2 tablespoons

butter 1 tbsp

lim. lemon wedge juice

pepper, salt, garlic to taste

1. Rinse the mushrooms, separate the legs, remove the films.

2. Lubricate the marinade with a brush on all sides. Leave to marinate for an hour or half an hour.

*** if you cook without bacon, then before marinating, mushrooms can be slightly fried from the side of the cap.

3. Finely chop the onion, fry for vegetable oil to transparency.

4. Finely chop the legs sprinkle lemon juice. Add to onion. Fry until the legs release juice.

5. Grind white bread slices in the processor. Add butter to mushrooms and onions, throw in breadcrumbs and parsley. Lightly fry until lightly browned. Cool down a little.

6. Grate the cheese.

7. Stuff the hats with the mixture, press with your hand, sprinkle with cheese, wrap in bacon.

It is known that champignons can be not only a side dish for fish or meat, because if you stuff their hats, you get completely independent or even holiday dish. Mushrooms should be large and not very different in size so that the appetizer looks harmonious. How to cook champignons and how to stuff them? Check out the recipes below.

How to cook stuffed champignon mushrooms in the oven

A gentle option for preparing any dish is baking in the oven or on an air grill, because the baked product retains not only its juiciness, but also all the vitamins it contains. This also applies to stuffed champignons. For the filling, you can use most different products or combinations of them: meat or fish, bacon or ham, vegetables or even shrimp. The only thing that is not used for stuffing is sweet ingredients. Knowing this rule, you can safely experiment with combinations of toppings.

The main thing is to choose only large mushrooms so that they look aesthetically pleasing even stuffed. If you can’t start a fresh product, then you can use ice cream, but then you need to properly prepare it:

1. Heat the frying pan, pour a little sunflower oil into it.
2. Place the frozen product in a hot frying pan.
3. Fry until all the water has evaporated.

Only after such defrosting can you start stuffing hats. In addition, it is recommended to clean them from the skin: so after cooking they will retain their color and not darken. As for the legs, in some recipes they are chopped and also used for the filling, or they are left for further preparation of something else. Serve stuffed mushrooms can be in any form: both hot and cooled the next day. There are no restrictions on the side dish either, although such a dish will quite pass for an independent one.

With cheese and garlic

This option is the basis of all subsequent recipes, because they also use cheese. The main thing is that it should be hard so that it is easy to grate it. For the basic recipe, you will need the following ingredients:

• garlic - 3 cloves;
• butter - 20 g;
• mayonnaise - 3 tbsp. l.;
• hard cheese - 100 g;
• champignons - 500 g.

To cook delicious stuffed champignons with cheese in the oven, use the following instructions:

1. Rinse and dry the product, carefully separate the legs from the caps using a sharp knife, remove the peel from them.
2. Arrange the mushrooms in a baking dish so that they fit very tightly together, as they will shrink in size during cooking.
3. Stuff each hat with a piece of butter.
4. Prepare the filling: grate the cheese with a fine grater, crush the garlic with a press, mix both ingredients and season with mayonnaise.
5. Place the dish in the oven for a third of an hour. The temperature in it should be 280 degrees.
6. Serve hot or cold the next day.

With chicken meat

You can also use the legs in the following recipe. You will need the following ingredients:

• boiled fillet - 300 g;
• large fresh champignons - 10-15 pcs.;
• onion - 1 pc.;
• hard cheese - 100-150 g;
• sour cream - 2-3 tbsp. l.;
• egg - 1 pc.;
• dill or parsley - 1 bunch;
• carrots - 1 pc.

Cooking steps:

1. Finely chop the boiled breast, onion and mushroom legs. Then fry these ingredients in a pan along with grated carrots.
2. Add a beaten egg to the ingredients, mix, add sour cream. After that, hold a little more on the stove.
3. Stuff the washed hats, sprinkle with grated cheese on top.
4. Bake the dish for about half an hour, while the temperature should be 180 degrees. Then sprinkle with chopped herbs.

With ham

Another interesting combination is mushrooms and ham. This champignon appetizer is especially suitable for a festive table, just cook more, because guests will definitely ask for more. To do this, stock up on the following products:

• onion - 1 pc.;
• champignons - 10-15 pcs.;
• sour cream - 3 tbsp. l.;
• hard grade cheese - 80 g;
• fresh greens - 1 bunch;
• ham - 150 g.

Step by step cooking instructions:

1. Cut off the stems of well-washed mushrooms and chop them finely.
2. Cut the ham and onion into small cubes, grate the cheese.
3. First, fry only the legs in a pan, then add the onion, and only then the ham. Continue frying.
4. Send sour cream, herbs and half of the grated cheese for frying.
5. Fry the mixture a little more, sprinkle with salt and spices to taste.
6. Spread mushrooms on an oiled baking sheet, fill them with ready-made frying.
7. Cook at 180 degrees for about half an hour.

with bacon

Stuffed champignons in the oven can be cooked using bacon. For such an original recipe, the list of ingredients looks like this:

• onion - 1 pc.;
• bacon and cheese - 200 g each;
• champignons - 250 g;
• butter - 2 tbsp. l.

Cooking stuffed mushrooms occurs according to the following instructions:

1. Rinse the mushrooms, cut the legs, chop them finely.
2. Cut the onion into cubes, fry in butter until golden brown. Next, enter the mushroom legs to it.
3. Fry the bacon in a separate pan, drain the released fat into a container.
4. Send the bacon to the mushroom fry.
5. Add grated cheese to the future filling.
6. Fill the mushrooms with the prepared stuffing.
7. Grease a baking sheet with bacon fat, spread stuffed mushrooms on it.
8. Preheat the oven to 200 degrees, send the dish into it for 20 minutes.

with minced meat

For lovers of more simple meals a simple recipe for stuffed mushrooms using meat for stuffing is suitable, which requires the following ingredients:

• cheese - 50 g;
• champignons - 10 pcs.;
• onion - 1 pc.;
• sour cream - 3 tbsp. l.;
• minced meat - 200 g;
• mayonnaise - 1 tbsp. l.;
• tomato paste - 4 tbsp. l.

The process of preparing a dish of minced meat and mushrooms looks like this:

1. Add chopped onion, salt and spices to minced meat.
2. Grate the cheese.
3. Rinse the mushrooms, carefully cut out the legs, and sprinkle the hat part with dry herbs.
4. Fill each mushroom with stuffing, send to a container intended for baking. Sprinkle grated cheese on top.
5. Combine sour cream, pasta and mayonnaise. Pour mushrooms with this sauce.
6. Cook the dish in an oven heated to 200 degrees.

With fish

To bake stuffed champignons in the oven, you can stuff them with fish. This recipe calls for the following ingredients:

• fish fillet - 200 g;
• champignons - 8 pcs.;
• egg - 1 pc.;
• hard cheese - 150 g;
• butter - 1 tbsp. l.;
• lemon - 1 pc.;
• herbs, spices - to taste.

Before cooking, be sure to rinse the mushrooms and separate the legs from them, and boil the caps for about 5 minutes in water with a little salt. Then start stuffing:

1. Boil until ready fish fillet, puree it in a blender.
2. Enter the egg yolk with melted butter into the minced fish, season with spices.
3. Fish stuffing stuff the boiled mushrooms.
4. Send the mushrooms to the form, pre-oiled. Sprinkle shredded cheese on top for the last step.
5. Cook the dish for about 40 minutes, setting the temperature in the oven to 180 degrees.
6. Serve with rice garnish, decorate the dish with herbs and lemon wedges.

Baked champignons with whole quail eggs

Left for dessert original recipe stuffed champignons in the oven. It uses quail eggs, which look like small eyes. Such a dish will look especially original on festive table, while it is easy and quick to prepare, and the taste is simply excellent. Here are the ingredients you will need:

• large champignons - 12 pcs.;
• quail eggs - 12 pcs.;
• hard cheese - 150 g;
• sour cream - 100 g;
• onion - 1 pc.

Before cooking, boil the hat part in salt water. Finely chop the legs and fry until browned, adding onion, sour cream and cheese a little later. The next preparation steps are:

1. Remove the mushroom caps from the water and pat dry on paper towels.
2. Heat the oven to 200 degrees, oil the baking sheet, spread the hats stuffed with the filling on it.
3. After 20 minutes of baking, remove the baking sheet, carefully break a quail egg into each hat, being careful not to damage the yolk, to make mini-fried eggs.
4. Send the pan back before the eggs are baked.
5. Sprinkle with pepper and chopped herbs before serving.

You can bake mushrooms with eggs in another way:

1. Place mushroom caps on an oiled baking sheet, season each with salt and spices, and stuff with grated cheese.
2. Immediately drive into each hat quail egg so that the shape of the yolk is preserved, and it does not spread.
3. Cook for about a third of an hour if the temperature is set to 180 degrees, because during this time the mushrooms become juicy and fragrant.

Video: how to cook stuffed champignon hats in the oven

Delicious festive dish Mushrooms in bacon for a snack, mushrooms can be prepared for eating at the home table, a simple recipe with a photo.

Ingredients:

champignons, 500 g
bacon, 120 g
cheese, 30 g
white bread, 2 slices
bulb, 1 pc.
lemon, 1/2 pc.
olive oil, 2-3 tbsp. l.
vegetable oil, 1-2 tbsp. l.
parsley, 2 tbsp. l.
butter, 1 tbsp. l.
hot pepper, pinch
garlic, pinch
thyme, pinch
salt, to taste
black pepper, to taste

Cooking:

Recipe for champignons in bacon for a snack
1. First, prepare the marinade. In the juice of a quarter of a lemon, add 2-3 tbsp. l. olive oil, a little red hot pepper and garlic - dried granulated or fresh chopped, a pinch of thyme and, if desired, quite a bit of salt (remember that bacon is also salty).
2. We wash the champignons, separate the legs from the caps and grease with marinade. Using a brush, coat the hats on all sides and leave to marinate for 30-60 minutes.
3. Finely chop the onion and fry until transparent in vegetable oil. Finely, as we can, cut the legs of the mushrooms, sprinkle with lemon juice and send to the onion. Fry until juice appears.
4. White bread grind in a blender into crumbs. Put butter, chopped parsley and bread crumbs into the onion and mushrooms. Fry until browned and let cool slightly.
5. Rub the cheese on a fine grater. Stuff the hats with bread mixture, sprinkle with cheese, wrap in bacon and secure with toothpicks. We bake at 180-200 degrees for about 15-20 minutes on a baking sheet covered with foil and greased with oil.
Mushrooms in bacon prepared according to the recipe for an appetizer, serve on the table.
Bon Appetit!