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Champignon appetizers for a festive and everyday table

Champignons are mushrooms that are available to us throughout the year. Many of them can be made delicious meals. Below you will find recipes for appetizers from fresh, pickled and baked champignons.

Mushroom appetizer in the oven

Ingredients:

champignons - 500 g;
hard cheese - 150 g;
mayonnaise - 3 tbsp. spoons;
garlic - 2-3 cloves;
butter - 25 g.

Cooking

Wash the mushrooms thoroughly and cut off the legs as close to the hat as possible. We spread the mushrooms in a baking dish with a hat down, pressing tightly against each other, as they will become smaller during the baking process. Put a piece of butter in each mushroom cap. For the filling, three hard cheese on a fine grater, add the garlic passed through the press and mix. We stuff the hats with the filling and bake at 180 degrees for about 20 minutes. That's it, the mushroom appetizer with cheese is ready, it can be served both hot and cold.

Mushroom champignon appetizer

Ingredients:

champignons - 0.5 kg;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 3 cloves;
vegetable oil - 70 ml;
salt, black ground pepper.

Cooking

Wash mushrooms and cut into random pieces. We cut the onion into cubes, and three carrots on a grater. In a frying pan, heat half the vegetable oil and fry the vegetables in it until tender over low heat. Then transfer them to a blender bowl or food processor. Pour the rest of the oil into the pan and fry the mushrooms. Also, then we shift them to the onion with carrots and chop. put it back in the pan, salt, pepper to taste, add chopped garlic, salt, pepper to taste, mix and simmer for about 5 minutes over low heat.

Appetizer of fresh champignons

Ingredients:

champignons - 300 g;
sweet pepper - 200 g;
onions - 200 g;
mushroom soy sauce - 1 tbsp. a spoon;
salt, Italian herbs, paprika, oregano - to taste;
vinegar - 1 tbsp. a spoon;
vegetable oil - 2 tbsp. spoons.

Cooking

Wash the mushrooms well, cut off the legs. If the mushrooms are small, leave them whole, if they are large, cut them into pieces. Bell pepper cut into half rings. It is advisable to take peppers of different colors, then the salad will come out bright and beautiful. We also cut the onion into half rings. We combine all the ingredients, add soy sauce, spices and mix. Mix vinegar with vegetable oil, pour the appetizer with champignons with the resulting mixture, put it in the refrigerator for about 1 hour, then mix and serve.

Snack "Stuffed champignons"

Ingredients:

large champignons - 4 pcs.;
boiled-frozen shrimp - 100 g;
sour cream 25% fat - 1 tbsp. a spoon;
red caviar - 1 tbsp. a spoon;
grated hard cheese - 1 tbsp. a spoon;
green onion - to taste;
vegetable oil - 15 ml;
butter - 40 g;
salt, pepper - to taste.

Cooking

Cut the legs off the mushrooms. Melt the butter in a frying pan, pour in the vegetable oil, put the chopped mushroom legs, green onions, shrimp and fry, salt and pepper to taste. We stuff the mushroom caps with the resulting filling, sprinkle with grated cheese and bake at 200 degrees for 15 minutes. Finished stuffed champignons decorate with red caviar.

Pickled champignon appetizer

Ingredients:

Cooking

Boil whole mushrooms until tender in salted water, and then cool. We cut the onion into rings, the pepper into cubes. For the marinade, mix vegetable oil, vinegar, chopped garlic, sugar and 200 g mushroom broth. We put the boiled champignons in a jar, pour the marinade and put it in the refrigerator for at least 12 hours. Put the finished marinated champignons in a salad bowl and sprinkle with chopped parsley on top.

Champignons are the most common mushrooms and, accordingly, the most commonly used ingredient for cooking many dishes. Soups, side dishes, salads, preparations, main dishes and snacks can be prepared with champignons! This collection presents a selection of unique recipes for hot and cold champignon appetizers.

Quick snack with mushrooms

Ingredients:

0.5 kg of fresh medium-sized champignons;
100 ml of vegetable oil;
50 ml 3-4% apple cider vinegar;
1 tsp salt;
0.5 tsp black pepper;
0.5 tsp ground coriander;
0.5 tsp sesame;
2-3 cloves of garlic;
1.5 tsp red hot pepper.

Cooking method:

My mushrooms, dry with a napkin, cut into slices.
Mix seasonings and salt. Cut the garlic into slices. Add vinegar. We stir well.
Mix chopped mushrooms with a mixture of seasonings.
Bring the oil to a boil, spread it evenly over all the mushrooms in a thin stream, stirring gently at the same time. Leave for 10-15 minutes to cool and serve.
You can leave the mushrooms in the refrigerator - the longer the appetizer waits for its turn, the more the semi-fresh mushrooms will become marinated.

Tartlets with champignons

Ingredients:

ready-made tartlets(mine is 5cm inside diameter, 20pcs)
champignon mushrooms 1 kg.
onion 1 pc.
cheese 150-200 gr.
cream (non-fat) about 1/2 cup
dry basil (quantity to your taste)
vegetable oil for frying

Cooking method:

Wash mushrooms and cut into small cubes. Chop the onion as finely as you can. Heat vegetable oil in a frying pan, fry the onion until transparent, add the mushrooms and fry until cooked until the liquid from the mushrooms evaporates.
Salt and add basil. Add cream (so that it covers the mushrooms by two-thirds) and reduce it so that the mushrooms turn out to be slightly creamy. Cool the mushrooms.
Grate the cheese and add to the mushrooms, mix everything together. Preheat the oven. Fill each tartlet with mushrooms and bake in the oven until the cheese turns golden.

Snack with champignons

Ingredients:

mushrooms 0.5 kg
onion 2 pcs
vegetable oil for frying 100 ml
cheese 100 gr
ground black pepper

Cooking method:

Remove soil and debris from the mushrooms with a brush, rinse under running water and drain in a colander to dry. Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will worsen their taste.
Chop two large onions and mushrooms
Heat the vegetable oil in a frying pan and fry the onion in it.
Add mushrooms and fry with onions. Stir and watch not to burn.
The mushrooms will be ready in about 20 minutes. Salt and pepper them, mix, transfer to a bowl and cool.
Carefully with salt, because. Cheese will be added to this dish!
Grate the cheese on a fine grater. I used Parmesan, it is firm and well distributed in the mushroom mass when mixed.
Set aside 1 tablespoon of cheese to sprinkle on top of the tartlets.
Mix cooled mushrooms with grated cheese.
Fill tartlets with cheese and mushroom mass.
Sprinkle cheese on top. This is a ready-made appetizer and in this form tartlets can be served at the table.
If you want to take such a snack to a picnic or to the office, put the mushrooms in a container for transportation and arrange them on the tartlets on the spot.
Literally in 5 minutes this cold appetizer can be turned into hot - put the tartlets sprinkled with cheese under the grill or in the microwave.
Tartlets can be filled with champignon julienne.

Tartlets with mushrooms and cheese

Ingredients:

Cheese Russian - 20 gr.
Dill - 5 gr.
Mayonnaise - 7 gr.
Canned champignons - 200 gr.
Tartlets (12 pcs.) - 240 gr.
Carrots - 25 gr.
Onion - 40 gr.
Sunflower oil - 20 gr.
Salt - 2 gr.

Cooking method:

Chop the onion, grate the carrot.
In a heated pan with sunflower oil, fry the onion and carrot until golden brown.
Transfer the fried onions and carrots to a deep container. Put the champignons into the pan, fry with the lid closed for 10-15 minutes over low heat.
Put the mushrooms in a container with onions and carrots, chop with a blender.
Grate the cheese, finely chop the dill.
Add half of the chopped greens, cheese, mayonnaise, salt to the cooled mushrooms and overcooking.
Pour the mixture into tartlets, sprinkle with dill.
Serve the appetizer immediately so that the tartlets do not have time to lose their crispy taste.

Cheese must be added to the cooled mushrooms and overcooking, otherwise it will melt. The appetizer goes well with white and red wine, champagne and alcoholic cocktails.

Julienne with mushrooms and cream

julienne can be done different ways. Filling for it can also be made from mayonnaise, sour cream, cream or prepare bechamel sauce. V classic version cream is used. I invite you to try this delicious appetizer.

Ingredients:

fresh mushrooms (usually take champignons) - 400 gr.
chicken fillet - one breast
onion - 1 pc.
hard cheese - 100 gr.
wheat flour - 1 tbsp. l.
cream 20-22% - 400 ml
salt, ground black pepper, allspice - to taste

Cooking method:

chicken breast wash, cover with cold water and set to boil. When the water boils, remove the resulting foam, reduce the heat, salt. After 10 minutes, put a few peas of allspice to the chicken, you get a very pleasant aroma. In total, cook the chicken for 20 minutes after boiling the water.
While the chicken is cooking, prepare the mushrooms. Wash and clean the mushrooms (remove the peel from the cap). Cut the mushrooms into fairly large plates. Peel the onion and cut into small cubes. Heat the oil in a pan and sauté the onion until soft (about 2 minutes). Add chopped mushrooms to the onion, mix.
Mushrooms will release water, you need to fry until the water evaporates, after which the mushrooms are slightly browned. This will take about 10-15 minutes. Salt the mushrooms at the end. If you salt at the beginning, then the mushrooms will become very dehydrated and will be dry.
When the chicken is cooked, cut it into fibers. It is better to do this with two forks, because the chicken is still hot.
When the champignons are lightly browned, add flour to them, mix and fry for another one and a half minutes.
It's time to add cream to the mushrooms. Pour in the cream, stir. Simmer the mushrooms and cream over medium heat, stirring, until the cream begins to thicken. Add chopped chicken to mushrooms, mix. The julienne base is ready. You can lay it out in cocottes or pots.
When all the molds are filled, grate the cheese on a coarse grater and place on top of the base.
Put the julienne in a preheated oven to 200 degrees. It’s good if the “grill” mode is also turned on, so it will turn out delicious faster cheese crust. We send the dish to the oven only so that the cheese melts. The rest of the ingredients are ready. Readiness is determined visually by ruddy cheese.

Julienne in tartlets with champignons

Julienne in tartlets is a familiar dish with an unusual presentation. You need to eat it directly with a “plate”, which is a basket of dough. Sytnaya appetizing snack with a golden crust is suitable as a snack and complements the main dishes of the festive table.

Ingredients:

chicken fillet - 250 g;
champignons - 200 g;
cream (20%) - 200 g;
hard cheese - 150 g;
flour - 1 tablespoon;
onion - 1 pc.;
ready-made tartlets shortcrust pastry − 20;
salt and pepper to taste.

Cooking method:

Chicken fillet boil, chill.
Cut the mushrooms into small pieces. In this case, you can use both fresh (pre-wash and clean) and pickled mushrooms.
Grate the cheese on a coarse grater.
Heat a small amount of vegetable oil in a frying pan and fry onion first, and then champignons (if fresh mushrooms are used).
Cut the cooled chicken fillet into cubes and add to the rest of the ingredients in the pan.
Warm up the cream and dilute it chicken broth in which the fillet was cooked (about 50 ml). Pour the resulting mixture into the pan and leave everything to simmer over low heat until the liquid is reduced by about half. Pepper to taste and add flour, stirring constantly. In half a minute the julienne will be ready.
Julienne is placed in ready-made tartlets, sprinkled with grated cheese on top and baked in the oven at a temperature of 200 degrees until golden brown.

Profiteroles with mushrooms

Ingredients:

For test:

butter - 100 g
eggs - 5 pcs.
water - 125 ml
milk (2.5%) - 125 ml
flour - 150 g
sugar - 8 g
salt - 10 g

For filling:

white mushrooms - 300 g
milk mushrooms - 300 g
butter - 60 g
cheese - 500 g
parsley - 5 sprigs
black ground pepper - 3 g

Cooking method:

Knead the dough: mix water, milk, butter, salt and sugar. Bring to a boil, add flour, boil, stirring constantly, for 30 seconds.
Remove from heat, continue to stir the mass for 30 seconds, turn on the stove and keep on fire for another half a minute, stirring. Then chill the dough for 5 minutes. and add one egg at a time with an interval of 10 s.
Using a pastry bag, line the dough portions onto a parchment-lined baking sheet. Lubricate the tops with water. Bake 10 min. at a temperature of 210oC. Then reduce the temperature to 175oC and bake for another 20 minutes. Leave the finished profiteroles in the oven with the door ajar for 5 minutes.
For the filling - cut the boiled mushrooms into cubes, fry in butter for 10 minutes. Divide the brynza smashed with a blender into two parts. Add chopped greens to one part, fried mushrooms and ground black pepper to the other part.
Cut off the top of the profiteroles, put the stuffing with mushrooms, then, using a pastry bag, put the feta cheese with herbs in the shape of a flower. Cover the filling with the cut top.

Snack profiteroles with champignons

For profiteroles:

butter - 100 gr;
water - 1 glass;
flour - 1 cup;
eggs - 5 pcs;

For filling:

champignons - 800 gr;
onions - 2 pcs;
cream 22% - 500 ml;
vegetable oil - 3 tablespoons;
salt.

Cooking method:

Pour water into a saucepan, cut butter into large cubes and put in water. We put on fire, we need to bring to a boil.
As soon as it boils, we tip the flour into the pan and immediately pull the pan off the heat. Mix vigorously. It turns out here is such a mass.
Next, we drive in one egg at a time and after each stir until smooth. As a result, we get such a smooth mass.
Preheat the oven in convection mode to 200 degrees. Line a cold baking sheet with parchment paper. We did not have it, we took the foil - but this is worse.
With a tablespoon (2/3 tablespoons) at a considerable distance from each other, we “plant” cakes (they increase greatly during baking). We send it to the oven for half an hour. Do not open!
My mushrooms. Finely chop the onion. Mushrooms cut into cubes. Heat the vegetable oil in a frying pan and add the onion to it. Saute for 3 minutes over medium heat, stir.
Then we send mushrooms there, fry for about 5 minutes. Then pour in the cream, bring to a boil, salt. Simmer on low heat for another 5 minutes.
We take out the finished buns from the oven. Immediately unstick them from the foil (then it will be unrealistic to do this). Easier to peel off paper.
With a sharp knife, cut the bun lengthwise and put the filling inside. We cover with a "lid" of dough.

Puff pastry envelopes

Ingredients:

puff pastry - 1 pack (my pack has 6 sheets).
champignons - 0.5 kg (or other mushrooms)
onion - 2 pcs.
butter - 1 tbsp. l.
cheese - 100-200 g
green onion optional
egg - 1 pc. (yolk for brushing)
flour - 1-2 tbsp. l.
salt - to taste

Cooking method:

We start with the filling: finely chop the mushrooms and onions, fry them in butter, adding some salt to taste. Whatever filling you choose, it is better to fry it a little.
The vegetables will shrink in size and release some water. This way your envelopes won't flatten after baking and the filling won't be too wet.
Defrost the sheets of dough (after pulling them out of the refrigerator first), cut into squares, adding a little flour, roll out each square separately. If you add too much flour, it will not stick together well. It is also not desirable for the dough to “wait” for a long time for the filling. It is weathered and dries quickly enough.
We spread the cooled filling on each square of dough. We connect the opposite ends of the square, and the edges need to be blinded so that an envelope is obtained.
Can be used as a filling different products and any combination of them. For example, finely chopped cheese and green onion feathers. Another option is ham, cheese and sweet peppers:
We spread the resulting envelopes on a baking sheet, the bottom of which is previously covered with baking paper. Beat the yolk a little and grease the surface of the envelopes.
We put the sheet in a preheated oven at 200 C (375 F). Bake until the envelopes are golden brown. It takes 20-25 minutes.

Snack with champignons

Ingredients:

Puff pastry - 1 piece (packing)
Butter - 100 Grams
Mushrooms - 4 Cups
Garlic - 4 Cloves
Dry white wine - 1/2 glass
Grated Parmesan - 1/3 Cup

Cooking method:

Cut mushrooms (not very finely).
Melt the butter in a frying pan, add the garlic and fry a little over low heat.
Then we increase the fire, add champignons to the garlic, mix, add salt and pour in the wine.
Simmer the mushrooms until all the liquid has evaporated.
Before working with the dough, it must be thawed.
Cut the dough layer into 4 equal parts and lightly grease with oil. Place the filling in the center of each square.
Sprinkle grated Parmesan over the filling.
We collect the square in a knot.
Spread on a greased baking sheet and bake in the oven at 200 degrees for 15 minutes.

Mushroom buns in puff pastry

Ingredients:

puff yeast-free dough 500 g
potatoes 5 pcs.
onion 2 pcs.
hard cheese 100 g
mushrooms (dry forest or fresh champignons) 200 g
chicken eggs 2 pcs.
refined vegetable oil 2 tbsp. l.
fresh parsley 1 small bunch
ground black pepper 0.5 tsp
Provence herbs 1 tsp
fine salt to taste

Cooking method:

Because puff pastry we already have it ready, we need to prepare the filling for mushroom pies. First, thoroughly wash and peel the potatoes. Pour the prepared root crops with cold water.
Then put the pan with vegetables on medium heat and wait until the water begins to boil. Using a slotted spoon, remove the foam, then add salt to the water. Boil potatoes for 15-20 minutes after boiling.
Cooking time directly depends on the variety and size of the root crop. If you have potatoes of different sizes, then large tubers can be cut in half so that all vegetables are cooked at the same time.
When the potatoes are cooked and soft, carefully drain the water from them. Let the roots cool to room temperature. Then cut the potatoes into small cubes.
We clean and wash both onion heads. Cut the onion into small cubes.
Heat a few tablespoons of refined vegetable oil in a deep non-stick frying pan. I used sunflower oil, olive or corn oil will also work. Put the chopped white onion in the pan and fry it so that it becomes transparent.
Now let's take a look at the mushrooms. Dry mushrooms can be used to make mushrooms. Forest mushrooms or fresh mushrooms.
Dry mushrooms must first be soaked in warm purified water for one hour. Then they need to be squeezed out of excess moisture and cut into medium-sized pieces. Wash the mushrooms and clean if necessary. Cut the mushrooms into small pieces.
When the onion in the pan becomes soft, add chopped mushrooms to it. Stirring occasionally, continue to fry the ingredients so that all the liquid has evaporated.
Salt and pepper the vegetables to taste and remove the pan from the heat. ready mix transfer to a dry bowl, in which we will mix the filling for mushroom pies. A piece of cheese durum varieties grind on a grater, as required by the recipe.
When the mushrooms with onions have cooled down a bit, add grated cheese to them so that it does not melt.
Wash and dry the parsley. Additionally, you can add dill or cilantro. Finely chop the parsley and add it to the bowl with other products. Next, add chopped boiled potatoes to the rest of the ingredients.
Add some to the mix provencal herbs and mix everything thoroughly. If desired, spices can be omitted or other spices can be used, for example, nutmeg or dried basil. Ready stuffing Be sure to try and add a little more salt or spices if necessary.
Ready-made dough is pre-thawed at room temperature as indicated in the instructions on the package. Sprinkle the work surface with flour and roll out the yeast-free dough into a layer 3 millimeters thick. Using a knife, cut the dough into rectangles (I have about 10 by 15 centimeters).
In a separate bowl, whisk two chicken eggs. With the help of a special culinary brush, grease each rectangle of dough with a beaten egg.
Then, on each blank, lay out about one and a half tablespoons of the filling diagonally, as in the photo. First, wrap the top edge of the dough, covering the filling with it. Then we wrap the bottom edge of the dough, forming products in the form of a bag.
Wrap the edge of the dough back and pinch the edge a little. Put the prepared pies with the filling on a baking sheet covered with cooking paper. Lubricate the products with a beaten egg so that the pastries turn ruddy and golden. Put the baking sheet in a preheated oven. We will bake the pies for 15-20 minutes at 200 degrees. When they are golden, carefully remove them from the oven and transfer to a plate. I got 16 items.
Ready fragrant pastries best served warm, immediately after cooking. As an option, cooled kulechki with mushroom stuffing can be heated in microwave oven then they will be like freshly baked.

Champignon appetizer

Ingredients:

Champignons - 24 Pieces
Minced turkey - 450 grams
Garlic - 1 clove
green onion- 1 bunch
Breadcrumbs - 1/3 Cup
Soy sauce - 3 tbsp. spoons
Ginger root - to taste
Protein - 1 Piece
Chili pepper flakes - to taste

Cooking method:

Wash the mushrooms, cut off the leg, then chop. Heat up a frying pan with vegetable oil. Put the mushrooms, add the ground turkey and mix. Read more:
Peel the garlic, run it through a press and add to the pan.
In a separate bowl, mix breadcrumbs, chopped green onion, soy sauce (2 tablespoons), finely chopped 1 cm ginger root, egg white and 1/8 teaspoon red pepper flakes.
Add everything to the pan and mix well.
Peel and wash the mushroom caps, pour over them with the remaining soy sauce. Put in about 2 teaspoons of filling.
Put the mushrooms on a baking sheet and put in an oven preheated to 160 degrees, bake for 10-20 minutes (depending on the size of the hats).
Put the finished snack on a plate and serve it to the table already cooled.

From such a versatile product as champignons, you can prepare snacks on festive table and for everyday meals. These dishes are prepared, as a rule, very quickly, and the result is certainly excellent. To surprise guests and please loved ones, you can use both fresh champignons and canned ones for snacks. A little dexterity - and original dish will decorate any feast!

Mushroom appetizer with cheese in the oven.

Ingredients:

mushrooms (champignons) - 200 g,
hard cheese - 100 g,
ham - 300 g,
green peas (frozen or fresh) - 200 g,
vegetable oil - 50 ml.

Cooking.

Cut the washed and peeled mushrooms into quarters. Fry on sunflower oil.

Cut the ham into thin circles or squares, depending on the shape of the piece.

Put the ham into the cupcake molds, tamping so that you can add the filling inside. Put prepared mushrooms and peas inside. If frozen peas are used, thaw and drain excess liquid before cooking.

Grate hard cheese and sprinkle generously on the muffins so that, when melted, it combines the rest of the filling ingredients.

Send the form to the oven preheated to 180 ° C. Bake 15 minutes.

This champignon and cheese appetizer can be served hot or cold, but don't keep it in the fridge for too long.

Hot appetizer with mushrooms and chicken.

Ingredients:

champignons - 200 g,
hard cheese - 100 g,
fresh tomatoes - 6 pcs.,
chicken fillet - 300 g,
onion - 1 medium onion,
vegetable oil - 50 ml,
butter - 50 g,
salt, pepper - to taste.

Cooking method.

Roll out the puff pastry to a thickness of 3 mm and cut out circles with a diameter of 10 mm. Place the circles of dough in the cupcake molds so that a basket is formed. Prick the bottom with a fork and bake in a preheated oven for 5 minutes. Grind the chicken fillet in a blender until smooth, add salt, pepper. Finely chop mushrooms and onion and fry in sunflower oil. Cut the tomatoes in half, it is better to choose those that fit the diameter of the mold. Grate hard cheese on a coarse grater. In the form of puff pastry put in half a tomato. Add minced chicken. Lay out on top fried mushrooms with onion. Sprinkle all this generously with grated cheese. Bake in a well-heated oven for 20 minutes. Serve the mushroom appetizer hot.

Appetizer with chicken and champignons with cheese.

Ingredients:

puff pastry, chicken fillet - 300 g,
mushrooms (champignons) - 300 g,
onions - 2 pcs.,
Dutch cheese - 150 g,
sour cream - 2 tbsp. l.,
vegetable oil - 50 ml,
salt - to taste.

Cooking method.

Place the circles of dough in a cake pan, prick with a fork and place in a preheated oven at 180 °C for 5 minutes. Prepare the filling for the cupcakes. Boil the chicken breast for 20 minutes, cool and finely chop. Finely chop two medium onions and simmer over low heat. Finely chop the mushrooms and add to the onion. Simmer over medium heat. Mix chicken, fried mushrooms and onions and season with 2 tbsp. l. sour cream. Pour filling into cupcakes. Sprinkle grated cheese on top. Send an appetizer of champignons with cheese to the oven for 10-15 minutes. Serve cupcakes warm.

Appetizer with mushrooms and cheese.

Ingredients:

mushrooms (champignons) - 500 g,
hard cheese - 100 g,
flour - 1 cup,
kefir - 1 glass,
eggs - 2 pcs.,
butter - 100 g,
vegetable oil - 20 ml,
soda - ½ tsp slaked with vinegar
salt, pepper - to taste.

Cooking method.

Finely chop the mushrooms and fry in sunflower oil.
For the test, put soda slaked with vinegar in kefir. Beat eggs. Melt the butter, cool and pour into the mixture. Add flour.
Grate hard cheese on a fine grater. Add mushrooms and grated cheese to the dough. Whisk in a blender.
Grease cupcake molds butter.
Preheat the oven to 180°C.
Pour batter into cupcake pans almost to the brim (it will not rise).
send delicious snack from champignons to the oven for 30 minutes.

Recipe for a quick appetizer made from raw champignons

Ingredients:

400 g fresh champignons,
1 bell pepper
1 carrot
1 onion
150 g Servelat,
50 ml vegetable oil,
1 tablespoon of vinegar
1 clove of garlic
green lettuce leaves,
parsley,
pepper,
salt.

Cooking method.

For this appetizer recipe raw champignons mushrooms should be washed, peeled and cut into thin slices. Wash lettuce and parsley leaves. Peel the carrots, peppers and onions, wash and cut into strips together with the servelat. Garlic peel, wash and chop. Mix vinegar with vegetable oil, add chopped garlic, salt and pepper. Put the mushrooms, vegetables and cervelat on lettuce leaves, pour over the prepared dressing. Garnish a quick appetizer of raw champignons with parsley sprigs and serve.

Recipes for simple snacks from canned champignons

Appetizer with canned champignons.

Compound:

canned champignons - 200 g,
potatoes - 200 g,
sauerkraut - 1 cup,
pickled cucumber - 1 pc.,
vegetable oil - 2-3 tbsp. l.,
salt, pepper, herbs.

Cooking method.

Boil potatoes in their skins, peel and cut into slices. Finely chop the mushrooms sauerkraut sort out, squeeze out excess brine. Mix vegetables with mushrooms, add finely chopped onion, pour oil and vinegar, sprinkle with salt, pepper and mix well. a simple snack garnish canned champignons with slices of pickled cucumbers, small mushroom caps, finely chopped dill and parsley.

Appetizer of canned champignons and onions.

Ingredients:

200 g canned champignons,
3 bulbs
50 ml vegetable oil,
1 bunch dill,
pepper.

Cooking method.

Peel the onion, wash and cut into rings. Wash dill greens. Cut pickled mushrooms into slices, put on a dish, put onion on top, pepper, pour over with vegetable oil. Decorate the appetizer of canned champignons prepared according to this recipe with dill and serve.

Cooking mushroom appetizers from fried champignons

Appetizer from fried champignons on a spit.

To prepare an appetizer from champignons fried on a skewer, wash large fish in cold water, salt, sprinkle with pepper, string on a metal skewer and fry over hot coals in a brazier (without flame) for 10 minutes.

During frying, champignons should be periodically lubricated with butter and turn the skewer so that the mushrooms are evenly fried.

When serving, remove the mushrooms from the spit, place on a warmed dish and garnish fresh tomatoes, fried on a spit, onion and green onion and parsley.

Appetizer with fried legs mushrooms.

Ingredients:

12 large champignons,
1 leek (white part) or onion
150-180 g of homemade fat-free cheese,
1 st. tablespoon breadcrumbs or breadcrumbs
salt,
freshly ground pepper.

Cooking method.

For this snack, the champignons are washed and dried. The stalks are carefully removed from the mushrooms so as not to damage the caps. Spread the hats in a baking dish or on a baking sheet and lightly salt them inside. Prepare the filling: finely chop the onion or rub it on a grater.

The legs of the mushrooms are chopped. Homemade cheese is rubbed on a medium grater, grated onion is added. Then add the legs of champignons, salt, pepper and fry the mushrooms with onions for about 5 minutes. (you can add finely chopped garlic) in a non-stick frying pan. Add breadcrumbs or breadcrumbs and mix. Mushrooms with onions are cooled a little and mixed with half of the grated cheese. The filling is spread in mushroom caps, sprinkled with cheese on top.

See how appetizing champignon appetizers prepared according to these recipes look in the photo:

Original appetizers from champignon caps

Champignon caps stuffed with egg and onion.

Ingredients:

500 g champignons,
5-7 eggs (hard boiled)
2 bunches of green onions
100 g mayonnaise,
1 bunch of parsley
pepper,
salt.

Cooking method.

Sort, peel, rinse and boil the mushrooms whole in salted water, then separate the caps from the legs. Peel the eggs and finely chop. Wash and chop green onions. Wash the parsley greens. Pass the mushroom legs through a meat grinder, mix with eggs, green onions and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Original appetizer Put mushroom caps on a dish, garnish with parsley sprigs and serve.

mushroom caps, stuffed with eggs, rice and dill.

Ingredients:

500 g champignons,
5 eggs
2 bunches of dill,
100 g rice (boiled)
3 tablespoons of mayonnaise,
pepper,
salt.

Cooking method.

Sort the mushrooms, rinse, dry and boil whole in salted water, then separate the caps from the legs. Hard boil eggs, peel and chop. Wash and chop the dill. Pass the mushroom legs through a meat grinder, mix with eggs, dill, rice and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Put the champignon mushroom appetizer on a dish, cool and serve.

Champignon caps stuffed with cheese and boiled sausage.

Ingredients:

500 g champignons,
200 g cheese (any)
100 g boiled sausage,
2 eggs (hard boiled)
1 bunch dill,
4 tablespoons of mayonnaise,
2 tablespoons ketchup,
pepper,
salt.

Cooking method.

Sort, peel, rinse and boil the mushrooms whole in salted water, then separate the caps from the legs. Chop the sausage. Cheese grate on a coarse grater. Peel and chop the eggs. Wash and chop dill greens.

Pass the mushroom legs through a meat grinder, mix with sausage, cheese, eggs, dill and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture.

Put a delicious champignon appetizer on a dish, pour over ketchup and serve.

mushroom caps, stuffed with meat chicken and pineapple.

Ingredients:

500 g champignons,
200 g chicken meat (boiled),
3 eggs,
150 g pineapple (canned)
4 tablespoons of sour cream,
1 bunch of parsley
pepper,
salt.

Cooking method.

Sort the mushrooms, rinse, dry and boil whole in salted water, then separate the caps from the legs. Hard boil eggs, peel and chop. Wash the parsley greens. Finely chop the pineapple and squeeze out the juice. Pass the legs of the mushrooms through a meat grinder along with the meat, mix with eggs, pineapples, season with sour cream, pepper and stuff the mushroom caps with the prepared mixture.

Put the mushroom appetizer of champignons on a dish, garnish with parsley sprigs and serve.

Other champignon mushroom snacks

Appetizer of marinated champignons, onions and apples.

Ingredients:

3 bulbs
300 g marinated champignons,
2 apples
50 ml olive oil
1 bunch of parsley
pepper.

Cooking method.

Peel the onion, wash and cut into rings. Wash parsley, dry and chop. Wash the apples, remove the core and cut into small slices. Quick snack cut mushrooms into slices, mix with apples, put on a dish, put onions on top, pepper, pour olive oil, sprinkle with parsley and serve.

Appetizer of marinated champignons and green peas.

Ingredients:

500 g marinated champignons,
200 g green peas (canned)
2 eggs (hard boiled)
3 tablespoons of mayonnaise,
50 g sour cream
1 bell pepper
1 bunch of dill.

Cooking method.

Peel the eggs and finely chop. Wash the bell pepper, remove the stalk and seeds, cut into rings. Wash dill greens. Mushrooms cut into slices, mix with eggs and green peas, put on a dish, season with a mixture of mayonnaise and sour cream. Arrange an appetizer of pickled champignons with rings bell pepper and sprigs of dill and serve.

Appetizer of champignons and eggs.

Ingredients: 300 g of mushrooms, 3-4 eggs (hard boiled), 1 tablespoon of 3% vinegar, 3 tablespoons of vegetable oil, 1 bunch of dill, pepper, salt.

Cooking method.

Mushrooms clean, rinse, boil in boiling salted water, then put in a colander, cool and cut into slices. Peel the eggs and finely chop. Wash the dill greens, chop and sprinkle with vinegar. Mix mushrooms with eggs, pepper, put on a dish, pour over with vegetable oil, sprinkle with dill and serve.

Appetizer of champignons and potatoes.

Ingredients:

300 g champignons,
1 onion
2 potatoes
100 g green peas (canned)
100 g mayonnaise,
parsley,
tarragon greens,
pepper,
salt.

Cooking method.

Rinse mushrooms, peel, boil and cut into slices. Wash potatoes, boil, then peel and cut into cubes. Peel the onion, wash and cut into half rings. Wash parsley and tarragon. mushrooms, potatoes, green pea, onion and chopped tarragon, mix, salt, pepper, season with mayonnaise and mix again. Garnish the finished appetizer with parsley sprigs and serve.

Appetizer of champignons and cheese.

Ingredients:

500 g champignons,
100 g cheese (any)
200 g mayonnaise,
2 bunches of green onions
1 bunch of parsley
pepper,
salt.

Cooking method.

Rinse the mushrooms, peel and boil them whole in salted water, then separate the caps from the legs. Wash and chop green onions and parsley. Cheese grate on a coarse grater. Pass the mushroom legs through a meat grinder, mix with cheese, green onions and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. stuffed hats put on a dish, decorate with parsley sprigs and serve.

Pate of champignons and pickled mushrooms.

Ingredients:

300 g champignons,
200 g mushrooms (pickled),
2 tablespoons of olive oil,
1 onion
100 g green onions,
1 tablespoon apple cider vinegar
3 garlic cloves,
pepper,
salt.

Cooking method.

Peel the onion, wash and chop. Wash green onions, dry and chop. Garlic peel, wash and crush. Rinse the champignons, dry them, boil them in salted water and pass through a meat grinder along with pickled mushrooms. Put onions in a pan, add mushrooms, olive oil, pepper, pour in a little water and simmer for 10-15 minutes. Mix mushroom pate with crushed garlic and vinegar, put on a dish, sprinkle with chopped green onions and serve.

Quick appetizer with champignons in lemon sauce.

Ingredients:

100 g champignons
150 g cream
2 eggs
1/2 lemon
20 g capers
salt.

Cooking method.

Beat the eggs well with a whisk, combine with cream, add lemon zest and beat until thick in a water bath, then season lemon juice and salt to taste. Chop mushrooms and boil together with capers, then put on a sieve and combine with sauce.

Appetizer of champignons and quail eggs.

Ingredients:

Champignons - 400 g,
gelatin - 20 g,
boiled quail eggs - 4 pcs.,
parsley greens - 30 g,
salt to taste.

Cooking method.

Mushrooms are cut into large slices, boiled in salted water and finely chopped. Pre-soaked gelatin is poured with mushroom broth and heated, stirring, until completely dissolved. Mushrooms are placed in molds, poured with broth with gelatin and put in a cool place for 1 hour. Eggs are peeled and cut into 2 pieces each.

The appetizer is decorated with egg halves and parsley sprigs and served at the table.

Appetizer of fresh champignons.

Compound:

champignons - 200 g,
gelatin - 1 tbsp. a spoon,
mushroom broth - 300 g,
greenery.

Cooking method.

Peel fresh champignons, cut into large pieces and boil in a small amount of water, then discard, salt and, after standing for a while, finely chop.

Pre-soaked and swollen gelatin must be dissolved in mushroom broth, salted and heated until the gelatin is completely dissolved. Pour a little mushroom broth into small molds, let it harden in a cold place, then put chopped mushrooms, a slice of hard-boiled egg and a sprig of greens on a layer of frozen jelly, carefully pour mushroom broth over, let it harden. Then put a cold champignon appetizer on a large common dish.

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