Stuffed champignons: 3 best recipes for a delicious and simple snack

Stuffed mushrooms are a simple but colorful appetizer that is very easy to prepare. It always works on the same principle: The stem of the mushroom is removed, mixed with the appropriate ingredients and filled with a lid, and then baked in the oven. Focus I have collected the simplest and most delicious cooking methods.

Stuffed champignons with chicken

Contents:

• oil – 10 units;
• onion;
• chicken fillet – 150 g;
• white wine – 20 ml;
• hard cheese.

Remove the champignons, separate the cap from the stem. Chop the onion finely. Fry the chicken fillet until half cooked and cut into cubes. Chop the mushroom stems, onion and chicken fillet and fry in sunflower oil. Add white wine and evaporate, season with salt and pepper to taste. Sprinkle with chopped herbs. Grate hard cheese on a fine grater. Place the filling inside the mushroom caps, sprinkle with cheese and bake in the oven at 180°C for about 10 minutes until the cheese melts and a crispy cheese crust forms.

Stuffed hazelnut champignons

Contents:

• 440 g of young spinach;
• 8 mushrooms;
• 60 g cheese;
• 50 g hazelnuts;
• 50g stale bread.

Preheat the oven to 200°C. Remove the stems of the mushrooms and chop them finely. Chop the hazelnuts. Crumble the cheese. Chop the spinach roughly. Grind stale bread into crumbs using a blender. Finely chop 1 clove of garlic.

Lubricate the mushroom caps with olive oil and place them in the pan. Place it on the middle shelf of the oven and bake for 15 minutes.

Heat the olive oil in a deep pan. Add mushroom stems, hazelnuts and garlic and fry. Add spinach and feta cheese, add some salt and black pepper and mix. Fill the lids with the mixture, sprinkle with bread crumbs, drizzle with olive oil and return to the oven for another 5-6 minutes.

Oil filled with egg

Contents:

• very large oil – 1.5 kg;
• various greens (green onion, parsley, coriander, dill, spinach, arugula) – 100 g;
• garlic – 3 cloves;
• eggs – 2-3 pieces;
• finely grated hard cheese – 50 g;
• bread crumbs – 7 tablespoons. l.;
• salt.

Remove the stems from the champagne. There’s no need for them here, so use them for another dish. Make a cross-shaped cut in each lid and salt the inside.

Chop the greens very finely and chop the garlic. Beat the eggs, add the garlic, herbs, grated cheese and 2 tablespoons of breadcrumbs, add salt and mix.

Spread the resulting filling between the lids, pressing gently with a spoon. Place the mushrooms in the pan, cover with foil and bake for about 15 minutes.

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