Dishes from champignon caps

Preparing for the next feast or family dinner, the hostess worry with concern about how it is pleasant to surprise their loved ones and guests – bake meat in the oven, chop the original salad or experiment with such a popular delicacy as champignons cooked under a hat.

Recently, more and more lovers of home cooking they opt for mushroom dishes – soups, pastries, garnishes – which include the beloved foxes, oyster mushrooms, pigs or honey mushrooms. However, it is the specimens champignons most often become a key ingredient in many culinary masterpieces.

It should be noted that as fillings, which fill similar dishes, a wide variety of foods are used. Exactly therefore, experienced chefs do not think for a second what you can stuff mushroom caps mushrooms. In spite of this, the most common “fillers” are still cheese “mixes”, meat and vegetable.

A dish of champignon caps stuffed with cheese and baked in the oven

Among those recipes that literally top the list possible ways of cooking mushrooms, experts identify those which necessarily include a baking procedure these dishes in the oven. It should be noted that it is hats mushrooms, baked in the oven with a filling like cheese, more often total crowned with a festive table.

By the way, you can start experimenting with the simplest recipe whose implementation technology looks like the following way:

A pound of mushrooms should be thoroughly washed and dried with using a paper towel.

Then you need to carefully break off the legs of the mushrooms, and to clean part of the flesh from their hats.

After that, you need to cut these elements into small pieces and send to the pan fried along with chopped onion.

To a dish of baked mushroom mushroom caps more refined notes, grate 4 garlic cloves and 200 g cheese on a grater, a mixture of which will become the main filling. TO In short, this consistency must be mixed with already previously fried ingredients and salt carefully.

Only after that the resulting mass can be laid out by hats that should immediately be sent to the oven on half an hour at a temperature of 180º C.

Experienced culinary experts say that as a filling you can also use garlic mixes, pickles mixes or bell pepper.

In addition, it should be remembered that stuffed in this way champignon hats are best served exactly hot.

As mentioned earlier, there are many ways how to cook champignon mushrooms. Another interesting the hostess’s recipe is the one that includes potato filling (you need 2 pieces), parmesan cheese (50 g) and sour cream (approximately 50 ml).

1. To create this delicacy, 10 pieces are required. champignons, previously washed, peeled and dried.
2. The next step involves baking their hats in the oven (in for 7 minutes at a temperature of 180º C), each of which should be pre-salted and coated with 1 tablespoon sour cream.
3. Also, be sure to fill the mushrooms with fried slices. onions and champignons, browned and chopped cubes.
4. Since it has already become clear how to start in this case champignon caps, be sure to finely chop and potatoes for stuffing, which then also need to be carefully fry. If desired, the mixture can be seasoned with ground pepper or just salt, and then put it on the mushroom caps, already stuffed with onion-mushroom mixture.
5. At the very end, parmesan is rubbed, which sprinkles almost ready-made stuffed dish. After that it goes to the oven for another 15 minutes.

Before treating guests with such a delicacy, you should decorate a culinary masterpiece with finely chopped tomato and herbs – for example, parsley.

Hard Cheese and Champignon Caps Salad

Most masters know that making a salad of solid cheese and champignon caps quite easily. First of all, you need prepare – wash and peel – 600 g of mushrooms, and then chop their thin plates. After that, the key ingredient follows send to the pan so that the pieces get golden shade. To create this dish you will need two small onions, chopped and fried. However, to complete the salad, it will be necessary to grate the cheese, and 5 pieces of eggs to cook hard boiled and thoroughly chopped. In conclusion, you just need mix previously prepared ingredients, salt or pepper them, and add 500 ml of mayonnaise. To give the dish freshness, you can sprinkle a small amount of delicacy on top green onions. By the way, true gourmets recommend trying this delicacy in combination with a glass of good white wine.

Julienne with sour cream and cheese in champignon hats

Those who like all kinds of mushroom products, prefer to cook julienne with sour cream and cheese in hats champignons.

1. To do this, 500-600 g of mushrooms, cut into small cubes, fried in melted butter (20 g).
2. In addition, flour (2 tablespoons) is separately prepared for in a frying pan, and then mixed with 60-70 ml of sour cream and carefully brought to a boil. After that, 10 ml are added to this mixture. lemon juice and a small amount of salt to taste.
3. At the very end, 200 g of cheese is grated, after which it is already cooked mushrooms are laid out on a baking sheet, sprinkled with them and poured with cream and cream sauce.
4. The dish is baked at a temperature of 180º C until full readiness.

Tasty Julienne in chicken champignon hats

Delicious julienne in champignon hats can be made with chicken: the recipe is practically no different from the previous one, however involves the use of 500 g of fillet, which is necessary boil and grind thoroughly. After that, two medium sizes the onions are chopped, 300 g of mushrooms are chopped, and this whole mixture then simmer for 15 minutes, until evaporated liquid will evaporate. To this consistency is necessary do not forget to add the fillet, after which the cooking dish should be pepper or salt and be sure to remove from heat.

As you might have guessed, mushroom caps baked with onions and cheese, slightly inferior to the original julienne recipe. Therefore, it remains only to fry the flour in a pan, mix it with 350 g of cream or 300 g of sour cream. This sauce is then added previously cooked meat and mushrooms. As in the previous recipe, 200 g of cheese are rubbed, after which a dish is sprinkled with them before how the hostess will send him to the oven for 15-20 minutes at a temperature 180º C.

What else can you fill champignon caps with?

As already mentioned, depending on which taste preferences has a cook, and this can be a filler for caps of champignon mushrooms.

For example, to prepare a dish stuffed with meat – that is, chicken, beef or pork – minced meat (need no more than 150 g), it is necessary:

• Wash, peel and separate 10 large mushrooms tops;
• prepared hats should be carefully salted, and the legs finely slice;
• after that you need to chop half the onion and temporarily set aside;
• heating the pan, over medium heat, fry in for 1 minute the tops of the mushrooms in butter with each parties;
• then, to make delicious champignon caps, stuffed with chicken or pork mince, you should decompose them into a baking sheet, then to send to the oven;
• before this, fry chopped onions and mushroom legs, and then let them cool slightly;
• only after that you can safely combine minced meat, onion-mushroom mixture, pre-crushed one egg and greens. To give more sharpness can be seasoned with black pepper and salt;
• finally, the caps should be filled with the resulting mass, and then send them to bake for 20-25 minutes in preheated 180º With an oven.

To complete the cooking procedure, please focus again on the recipe photo of baked stuffed meat champignon hats. Take note of what to submit this dish can be both hot and cold.

A dish of champignon caps stuffed with chicken and cheese

In addition, it is often used for mushroom filling minced meat, many housewives like to experiment with tender chicken fillet. This kind of meat is considered dietary and tender in its characteristics. In addition, this recipe suggests making marinating sauce that makes hats mushrooms stuffed not only with chicken, but also with cheese, more fragrant and juicy.

1. 200 g of mushrooms must be washed, dried and clean without forgetting to separate the legs from them.
2. The remaining hats should be marinated: for this, 30 ml of vegetable oil, 20 ml are mixed in an ordinary bowl lemon juice, a little pepper and salt. After that the tops of the mushrooms fall into this fluid and mature for half an hour.
3. Until 30 minutes have passed, the filling for hats is being prepared mushrooms stuffed with tender chicken meat: chopped and onion, mushroom legs and filet cubes (100 g) are fried.
4. After that, one tomato is cut into rings and laid out on bottom of refractory shape. Marinade left over after steeping hats, also poured into a container.
5. Then the tops of the mushrooms are laid out on top of the tomatoes and begin with a mixture of chicken, onion and legs already cooked. Do not forget to put 15 g at the bottom of the baking dish butter.
6. Before going to the oven, the dish is sprinkled with grated cheese (30 g), after which it is baked for half an hour at a temperature of 180º WITH.
7. After a specified period of time champignon caps, stuffed with chicken and cheese, can be considered prepared.

How to stuff champignon caps: an appetizer with crab chopsticks

To prepare the filling of mushrooms, not only standard ingredients: there are recipes that suggest that grated crab sticks will be laid inside the champignons or same cooked rice.

When combined with seafood, these delicacies become very tender and tasty, moreover, they are covered with appetizing crust. Culinary masters say crab meat gives refined notes to the dish, but the cooking procedure does not takes too much time.

1. This recipe for mushroom baked hats and stuffed with crab sticks, involves the use of 20 pieces of large mushrooms.
2. The key ingredient must be washed and cleaned, and then his legs are cut off, and the tops are carefully scraped out a small spoon.
3. After that, chopped two are passaged in a frying pan bulbs, which should then be cooled.
4. In a pre-cooked dish, 120 g of grated cheese, about 250 g of crab sticks, 30 g of breadcrumbs and spices to taste – for example, salt and thyme.
5. The resulting mass is stuffed with champignon caps and sent to an oven preheated to 200º C for 20 minutes.

How else can cook mushroom caps?

One of the most original recipes experienced cooks consider one in which mushrooms are stuffed with boiled rice. Chefs they say that such a dish turns out to be very satisfying, but at the same time useful and not very greasy. Moreover, someone prefers cook a similar delicacy in the oven, and some do it on grilling.

1. First of all, 50 g of rice is boiled in a little salted water, and 600 g of champignons are washed and cleaned, their legs neatly removed.
2. This recipe for cooking mushroom caps in the oven necessarily includes careful cleaning of the tops of the mushrooms, cutting one onion and legs into small cubes.
3. After that, in a frying pan until golden brown in vegetable oil fried onions and all the same legs.
4. To complete the preparation of the filling, add to the above ingredients already boiled rice and spices – salt or same pepper.
5. Now you can preheat the oven to 200º C, stuff mushrooms prepared mass, and then spread them on a baking sheet and bake for 20 minutes.

Each mistress has her own recipes for making delicious champignon hats: they may include delicacies – meat and seafood – as well as lighter fillings.

Champignon caps stuffed with parma ham

Probably, there is no person who would not like mushrooms in combination with juicy pork, tender chicken or piquant beef. However, a variety of culinary techniques and methods creating chefs offers chefs to experiment with Parma ham (it will not be needed more than 50-60 g).

1. First you need to wash and peel 500-600 g of mushrooms, Do not forget to remove the legs. Right after that top can be placed in a refractory form.
2. The next step is slicing one onion and the remaining legs, which are then fried in a pan until golden crusts.
3. Among all the recipes for making mushroom caps this involves the use of 20% cream (not more than 100 g), cheese “Dorblu” (also needed about 100 g) and sea salt.
4. Cream is poured into the pan to the onion and legs and brought to boil so that they evaporate a little. The resulting consistency salt, pepper and always cool.
5. Then the prepared mass is laid out in hats, and on top set up on a small piece of blue cheese. Moreover, crowns each serving is a thin plate of Parma ham.
6. The final stage – baking hats stuffed with cheese and meat champignon mushrooms at a temperature of 200º C for 15 minutes.

It should be noted that gourmets recommend serving this dish to the table with a glass of red wine or any other a drink of alcohol.

Champignon caps stuffed with vegetables and minced meat

Another hearty recipe for cooks is one in which along with key ingredients – mushrooms (15 large pieces) – a mix of vegetables and minced meat is used (no more than 250 d).

1. As before, the mushrooms are washed, cleaned, they are removed legs, and in the hats, small recesses are carefully made for toppings.
2. Next, one small onion and carrot are cut into cubes, and half of red bell pepper is peeled from seeds and also finely chopped.
3. This recipe is stuffed with cheese, vegetables and meat caps. mushrooms includes a frying pan already the ingredients listed in the previous paragraph, which then mixed with minced meat, salted and stewed over medium heat for no more than 10 minutes.
4. 30 g of mushroom tops sprinkled on top grated cheese and after that go bake for 15-20 minutes in oven at 190º C.

Champignon caps stuffed with egg-onion mixture

Another mouth-watering culinary master appetizer consider the one that includes the egg-onion mixture. Such recipe for stuffed mushroom caps baked with bell pepper in the oven, as follows:

1. 500 g of mushrooms are traditionally separated legs, and their tops carefully scrubbed with a teaspoon, where it will be laid out filling.
2. To prepare the mixture itself, you need to boil 2 eggs, peel one small onion and one bell pepper, and then cut vegetables into cubes.
3. The next step is to fry the onions and peppers over medium heat before moment until they get a golden hue.
4. In addition, mushroom caps cooked with cheese (need 50 g) and eggs, which are also rubbed on a shallow grater, should be filled to the top with a filling of pepper, onion and already named ingredients.
5. The baking procedure takes place in two stages: on the first, mushrooms languish in the oven for 15 minutes at a temperature of 140º C, and then they are again sent to the oven for 2 minutes after they will be sprinkled with a little remaining cheese.

Mushroom caps with bell pepper and garlic

The most dietary mushroom dish of the culinary master consider the one in which the main filling is bell pepper (1 piece) and garlic (2 prongs) with onions (1 piece). So stuffed baked mushroom caps in the oven are most often served in as a side dish to fish or meat delicacies.

1. To begin with, 12 pieces of large mushrooms are washed, and their legs are neatly are deleted. The remaining hats are set aside for stuffings.
2. Bell pepper is peeled from seeds and chopped into cubes. The onion is also cut into small pieces, and the garlic is finely crumbles.
3. To make the filling, you need to heat the pan and fry the already chopped ingredients on it. Moreover, it is not necessary forget to pepper and salt them, and add 20 g of green on top Luke.
4. Such mushroom caps baked with vegetables in the oven, cooked for no more than 20 minutes at a temperature of 200º C and must be served hot.
5. Culinary experts say that from above a similar dish can be safely garnish with basil or parsley, and serve as drinks any tinctures.

Depending on what ingredients are on hand the hostess, she can experiment with varieties of toppings for baked mushroom dishes. And now, guided by all listed recommendations, you can easily understand how just cook delicious champignon caps.