Recipes for cooking champignons in the oven. Whole champignon mushrooms in the oven: simple recipes for delicious snacks

A delicious mushroom dish that can be served as an appetizer with a glass of wine or as a main course: champignons baked with cheese, the recipe is very simple and satisfying.

For the recipe for this dish, select whole fresh medium-sized champignons so that they cook evenly in the oven.

Champignon caps stuffed with cheese

For the recipe for baked champignons you will need:

Fresh champignons – 500 g,
Hard cheese – 150 g,
Butter – 50 g,
Salt and spices - to taste

How to cook champignons with cheese

Wash fresh champignons and separate the stems from the caps.

Mushroom legs can be used to prepare soup by cutting up whole champignons (then it will take less time to prepare baked champignons with cheese), or, as I did, use them in preparing stuffed caps.

The champignon legs for stuffing the caps should be fried first, as they are tougher than the caps.

I chop the mushroom stems into small cubes and cook them in a Panasonic multicooker with the addition of a piece of butter and salt.

on the “baking” mode for 20-30 minutes (as you like, some even eat champignons raw). You could, of course, fry the mushroom stems in a frying pan, but I’m already so used to my magic saucepan, and whenever possible I use it everywhere.

While the mushrooms are stewing, grate the hard cheese.

Everything is ready to stuff the mushroom caps:

Place inverted champignon caps in a deep baking pan, a frying pan without a handle or a baking dish, place the filling of mushroom legs on them with a teaspoon, put a mound of grated cheese on top of each cap, as in the photo:

and add a few tablespoons of water.

In fact, you can experiment with the filling for champignon caps: add sour cream, mayonnaise, garlic, fried onions, herbs, beaten egg, ham, chicken, even minced meat to the chopped legs.

How long should I bake champignons? You should not bake champignons with cheese in the oven for longer than half an hour, as all the moisture will go away and the champignons will become too dry. Preheat the oven to 180 degrees and cook stuffed champignons with cheese in it for 25-30 minutes until the cheese crust is golden brown.

Serve the dish of baked champignons, garnished with fresh herbs, hot or warm, while the melted cheese is very soft, although the champignons have a very interesting taste when cold. Try cooking and decide how you like this dish best: cold or hot.

Hostess Anyuta wishes you bon appetit.

As a rule, we add mushrooms to various dishes as one of the minor ingredients. But champignons are also ideal as an independent dish if prepared correctly.

Skillfully selected aromatic spices, delicate cream, and piquant sauces will reveal the taste of the champignons and complement their juiciness and aroma. Mushrooms whole in the oven or with various additions (chicken, vegetables, cheese) are a wonderful appetizer that will definitely not be out of place on the holiday table.

Whole oven-baked champignons recipe

Cooking time- 1 hour.

For baked champignons, prepare:

mushrooms - 1 kg;
ready-made Tartar sauce - 100 ml;
ground nutmeg - 1/2 teaspoon;
ground coriander - 1 teaspoon;
salt, a mixture of ground pepper and freshly ground black pepper.

Cooking process:

Wash and dry the champignons. If desired, the mushrooms can be peeled.
In a separate container, mix “Tartar” and spices from the list of ingredients, mix them thoroughly.
Place the mushrooms in the aromatic dressing and distribute it evenly over each champignon. Leave the dish to marinate for half an hour.
Preheat the oven to 180 0 C. Place the mushrooms, caps down, on a baking sheet. Bake for 20-25 minutes. If you overcook the champignons, they will turn out dry. Therefore, as soon as you notice that liquid has begun to appear on the baking sheet, continue baking the dish for another 15 minutes, no more.

How to cook whole champignons in the oven in foil?

Cooking time- 20-30 minutes.

Required ingredients:

champignons with medium-sized caps - 250 g;
butter - 50 g;
lemon - 1/2 fruit;
salt and pepper;
chopped parsley - 1.5 tbsp.

Prepare the dish according to the following recipe:

The greens are finely chopped with a knife, after washing and drying them.
Juice is squeezed out of the lemon.
Each champignon must be thoroughly washed and wiped with a napkin. Season the mushrooms with salt and pepper and lemon juice.
Cut out squares from foil according to the number and size of champignons. Place a mushroom, cap down, in the center of each foil piece.
Place a little butter on the cap of each champignon and sprinkle with herbs.
Lift the edges of the foil and pinch gently but tightly. Transfer each foil pouch to a clean baking sheet.
Preheat the oven to 180 0 C. Cook the dish for a quarter of an hour.

Champignons in the oven with garlic and herbs

Marinating time- 2 hours. Cooking time- 20-30 minutes.

For the dish you will need:

champignons - 10-12 pieces of medium fruits;
garlic - 3-4 cloves;
vegetable oil - 50 ml;
salt, allspice;
fresh greens.

The cooking process is as follows:

Clean the champignons from any remaining soil, wash each specimen, and dry with a napkin.
Peel the garlic, rinse with water and pass through a press directly onto the champignons. Distribute the garlic paste evenly over the mushrooms.
Also rinse the greens, remove excess liquid, chop finely and add to the mushrooms. Season the ingredients with salt and allspice and place them in a cool place to marinate for 2 hours.
Preheat the oven to 180 0 C. Remove excess garlic and herbs from the mushrooms, place them in a fireproof form and bake. After 10-15 minutes, when the pleasant aroma of baked mushrooms is heard, the oven should be turned off. But you cannot remove the champignons - let them rest in the warmth for another 5-7 minutes.

Champignons on skewers with bacon

Cooking time- 40 minutes.

For the dish prepare:

fresh champignons - 400 g;
cherry tomatoes - 200 g;
lard (pork fat) - 100 g;
onion - 2-3 medium-sized fruits;
spices to taste;
sour cream, vegetable oil or mayonnaise of your choice - 2-3 tbsp.

Prepare the dish like this:

Prepare mushrooms: wash, dry.
Mix spices with butter (sour cream or mayonnaise). Thoroughly rub each champignon with the resulting dressing and leave it alone for a third of an hour.
Place the skewers in cold water for 10-15 minutes. If you don't soak them, they will burn when you bake the dish.
Remove the skins from the onion and cut the vegetable into rings.
Grind the bacon into thin slices.
Wash the cherry tomatoes, wipe dry and cut in half.
Thread the ingredients onto skewers, alternating, in the following order: champignon, tomato, onion, bacon.
Set the oven preheat to 200 0 C. Place the kebabs on a baking sheet, previously covering it with foil, and place in the oven for 12 minutes.

Whole roasted champignons according to Jamie Oliver's recipe

Cooking time- about 1 hour.

Required Products:

fresh champignons - 10 pieces;
a piece of chili pepper - 1-1.5 cm;
garlic - 1 clove;
chopped parsley - 3 tbsp;
cheese - 30 g;
lemon juice - 1 tbsp;
olive oil - 50 ml;
salt.

The cooking process is as follows:

Prepare the champignons - wash, dry with a napkin, remove unsightly parts.
Chop the chili quite finely, removing the seeds first (if you want a spicier dish, you can leave the seeds).
Pass the garlic through a culinary press.
Add oil, salt, chopped herbs, and lemon juice to the garlic and chili. The components should be mixed thoroughly.
Rub each mushroom separately with the spicy aromatic mixture. Leave the champignons in the cold for half an hour.
Preheat the oven, setting the temperature to 200 0 C. Place the mushrooms in a heat-resistant form with the legs facing up. Cut the cheese into cubes and place on the inside of the caps. Cook the dish for 15-20 minutes.

Champignons on skewers in soy sauce and spices

Cooking time- 1 hour.

For the dish take:

champignons - 1 kg;
mayonnaise - 100 ml;
soy sauce - 4 tbsp;
aromatic mixture "Khmeli-Suneli" - 1/2 teaspoon;
ground ginger - 1/2 teaspoon;
spice mixture for mushrooms - 1 teaspoon;
hot red pepper - a pinch or a quarter of a teaspoon;
salt if necessary.

Cooking process:

In a deep container (the container should be large enough to fit all the mushrooms), mix mayonnaise, soy sauce and the spices specified in the recipe. Combine everything thoroughly and set aside for a short time (about 10 minutes) so that the aromas of the spices open up and mix with each other.
In the meantime, the mushrooms need to be washed and dried. There is no need to remove the skin - it will not affect the taste of the dish.
Place the champignons in a container with the marinade, mix everything thoroughly so that the sauce is distributed over each mushroom. Cover the container with cling film and leave to marinate for half an hour.
Pour cold water over the skewers and leave to soak.
Preheat the oven, optimal temperature is 180 0 C. Thread the champignons onto skewers. Cover a baking sheet with foil and place mushroom skewers on it. Bake the dish for 20 minutes.

Secrets of cooking champignons

Unlike forest mushrooms, champignons are absolutely safe, they are available at any time of the year, and in terms of taste they are practically not inferior to their forest counterparts. Mushrooms baked in the oven according to all the rules turn out delicious. They are quite filling, although low in calories, and they contain a lot of useful microelements, amino acids and vitamins. In general, champignons are an excellent product that will appeal to everyone: both those who follow a diet and those who do not. But to cook these mushrooms deliciously, you need to know that:

For baking, it is better to choose mature specimens, fresh, dense, without dark spots on the cap or legs.
You cannot keep mushrooms in cold water for a long time - they quickly absorb excess moisture, which is why they become watery. Therefore, mushrooms need to be quickly rinsed in running water and be sure to remove excess liquid with a paper towel.
Large champignons are suitable for stuffing, but smaller fruits are better baked whole or as various casseroles or julienne.
You can enhance and enrich the taste of champignons with various spices. Most suitable: garlic, black pepper, thyme, nutmeg, cream, paprika, sour cream, onion.
Champignons must be chopped immediately before heat treatment, otherwise they will darken and lose their attractive appearance.
You can reduce the calorie content of baked champignons by using sour cream, yogurt or low-fat cream instead of mayonnaise.

And with mayonnaise, I put the minced meat into the caps, sprinkle with grated cheese and bake in the oven until the cheese melts. Sprinkle a little salt on the inside of the caps themselves.

10 minutes is enough..

Before cooking the main dish, it’s about 15 minutes!

Carefully cut out the legs.

Sprinkle mushrooms with lemon juice, brush with sunflower oil and add a little salt.

Finely chop the legs and fry in butter with onions. Salt and pepper this mixture and add a little sour cream or mayonnaise.

Fill the champignons with this mixture and place on a greased baking sheet or frying pan (depending on the number of mushrooms).

Here are some of the most common recipes.

1. Champignons stuffed with cheese

This recipe can be taken as a basis for further culinary experiments with stuffed mushrooms.

Ingredients

Champignons – 500 gr.

Hard cheese (any kind you like) - 200 gr.

Garlic – 2-3 cloves.

Vegetable oil (for greasing the mold).

Wash the mushrooms well and separate the stems from the caps (pull them out with your hands or cut them with a knife). Finely chop the legs, herbs, and garlic. Combine everything, salt, pepper, season with other spices as desired, mix gently and place on mushroom caps. There should be a small slide on top.

Grease a baking tray (baking dish) with oil and place the caps on it.

Bake in a preheated oven (180? - 200?) for 15 - 20 minutes. The time will depend on the properties of your oven, so keep a close eye on the mushrooms when cooking for the first time.

The mushrooms will acquire a beautiful dark color, and the cheese on top will melt and brown.

2. Champignons stuffed with vegetables

This recipe uses onions and carrots, but other vegetables can also be used.

Ingredients

Champignons – 500 gr.

Carrots – 1 pc.

Onions – 1 pc.

Garlic – 2-3 cloves.

Greens (any), salt, pepper, seasonings to taste.

Vegetable oil – 2-3 tbsp. spoons.

Separate and cut the legs. In a small amount of oil, lightly fry the legs, finely chopped onion and chopped carrots. Salt, pepper, season the filling with other spices when frying. Then you can do it in two ways:

A). Mix the filling with finely grated cheese and herbs and stuff the mushrooms with this mixture.

b). Fill the caps with fried filling and sprinkle cheese and herbs on top. You can just add a piece of cheese.

Bake in the oven as in the first recipe.

3. Champignons stuffed with meat and cheese

Any meat is suitable for stuffing mushrooms.

Ingredients

Champignons – 500 gr.

Meat – 200 – 300 gr.

Hard cheese (any kind you like) - 100 gr.

Carrots (optional) – 1 pc.

Onions (optional) -1 pc.

Garlic – 2-3 cloves.

Greens (any), salt, pepper, seasonings to taste.

Vegetable oil – 2-3 tbsp. spoons if you fry the meat.

The cooking principle is the same as in previous recipes. The only difference is that you need to prepare the meat for the filling - boil or fry.

This can be done in different ways. For example, first boil the meat and then pass it through a meat grinder along with the legs and other ingredients (onions, garlic).

In another option, finely chopped meat (or minced raw) is fried with other ingredients in a small amount of oil until cooked.

You can make minced meat without vegetables, but then it is advisable to add 1 tbsp to it. a spoonful of sour cream or mayonnaise for juiciness. Don't forget to season with spices and salt the minced meat.

Now it's up to your imagination.

Bon appetit!

How to bake champignons in the oven:: lifestyle:: fashion stylist

Fashion

News
Trends
Podium
Fashion blogs
Hand-made
Video
Gossip column

beauty

Decorations
Makeup
Care
Perfume
Diets
Sports & fitness

Shopping

Wardrobe
Stylish street

A person

Celebrities
Star news
Interview
Pro

Encyclopedia of fashion

Designers
Fashion houses
Fashion dictionary
Stars
Models
Styles

Lifestyle

Poster
Fashionable reading
Tasty and healthy
Career
Relationship
Stylish house
Trips

How to bake champignons in the oven?

Instructions

For roasting whole champignons, it is better to take large champignons. They must also be dense. Darkened champignons will taste slightly like a sponge. They are unsuitable for these purposes. So, wash the champignons well, cut the stem flush with the cap and place them in a colander to drain off excess water. Squeeze the juice from half a lemon and pour a little sunflower oil into a bowl.

Now take the champignons one at a time - you need to salt them, sprinkle them with lemon juice and dip them in oil, then place them on a baking sheet with the cap facing up. Repeat the same procedure with each mushroom. Place the mushrooms on the baking sheet a little distance from each other, then they will brown on all sides. Everything is ready for baking. How to bake champignons? Very simple. Place in the oven for 10-15 minutes on medium heat. The baked champignons are ready. You can eat them like this. Can be used for making salads.

Or you can still do this. Baked champignons for the holiday table. Prepare raw champignons in the same way as in the first option. Place the finished mushrooms on wooden skewers and place in the oven. In between you can add pieces of vegetables - small rings of pickled onions, cubes of boiled potatoes, greased with vegetable oil, olives or olives or any others you like. Place the baked mushrooms directly on the skewers on a beautiful plate. Garnish with lemon and olives.

How to cook champignons in the oven in another way? Try cooking champignons in clay pots. To prepare this dish, wash the champignons, cut into fairly large pieces and place a little at a time in portioned pots. Crumble it? onions into each pot, salt, add two tablespoons of sour cream and place in the oven over medium heat for 15 minutes. While the mushrooms are sitting in the oven, grate 100 grams of cheese on a fine grater. Remove the pots, sprinkle the mushrooms with cheese and return to the oven for 5 minutes. The cheese will melt and tenderize your mushrooms. You need to eat these mushrooms straight from the pots, without letting them cool. Sprinkle them with chopped herbs and ground black pepper to taste. Using the same principle, you can cook champignons with potatoes in pots.

Champignons with cheese in the oven / menu of the week

Should I wash the champignons?

There is much disagreement on this issue. After all, the mushroom absorbs water very quickly, which is why many try to do without this step, just shaking the champignons off the soil. However, there is also an audience who categorically refuse to do without washing them, since the product was on the ground. Of course, in any dispute there is a golden mean. It is necessary to wash the champignons, but you should not soak them for a long time. Simply rinse them under running water and place them on a towel so that it absorbs all excess moisture.

Should champignons be cleaned?

Many housewives do not clean champignons and do not even understand why they should do it. Some will say that if you order a salad with fresh champignons in a restaurant, they will be served uncleaned. However, this is so, but this does not mean that champignons can be put into use immediately after they were taken from the store counter. Mushrooms should at least be wiped with a damp towel or napkin. Of course, champignons are grown on a substrate under artificial conditions, and there seems to be nowhere for them to get dirty. However, their growing conditions are not sterile. In addition, it is unknown what fertilizers were used to stimulate their growth. Therefore, it is better to wipe the champignons with a damp cloth, rinse them under running water or blot them with a napkin.

Calorie content per 100 g - 144 kcal.
Number of servings - 4
Cooking time - 30 minutes

Ingredients:

Champignons - 1 kg
Mayonnaise - 150 g
Salt - to taste
Ground black pepper - to taste
Seasoning for mushrooms - 1 tsp.

Cooking champignons with mayonnaise in the oven

1. Carry out the manipulations with the champignons that you consider necessary. As I wrote above, they can be washed under the water tap and dried with a paper towel, or wiped with a damp cloth. But you shouldn’t soak them or even ignore any preventive procedures.

2. Prepare the marinade. Take a large container suitable for marinating mushrooms for the amount of mushrooms, pour mayonnaise into it and season with ground black pepper.

3. Add mushroom seasoning and salt.

4. Mix the mayonnaise and spices well so that they are evenly distributed.

5. Place the mushrooms in this container and mix them well so that they are covered on all sides with marinade. The champignons can be cooked immediately, or you can leave them to marinate for a while. It depends on the time you have. They can marinate for up to a day. Place the mushrooms on a baking sheet. Heat the oven to 200 degrees and bake the champignons for 25 minutes.
Mushrooms should be served immediately after cooking. In addition, you can bake them on the grill. In nature, they will become a great competitor to meat, which will surprise no one. Vegetarians and fasting people will be especially happy with these champignons.

Step 1: prepare the champignons.

Place the champignons in a deep bowl and fill with regular cool water so that the liquid completely covers the component. Leave the mushrooms aside to infuse for 5 minutes.

After the allotted time has passed, thoroughly rinse each mushroom under running water and place on a cutting board. Using a knife, we clean the champignons from the rough spots on the caps and legs. Transfer the mushrooms to another clean deep bowl and leave them alone for a while.

Step 2: prepare the garlic.

Place the garlic on a cutting board and press lightly with the tip of a knife. Then, with clean hands, remove the husks from the cloves and rinse under running water.

Using a garlic press, chop the component directly on the cutting board, and then immediately pour the garlic into an empty saucer.

Step 3: prepare the parsley.

We rinse the parsley under running water, shake off excess liquid and place on a cutting board. Attention: for cooking champignons I usually use 1/2 part medium bunch, then the dish has an interesting aroma and its own zest, reminiscent of early summer. Using a knife, finely chop the greens and pour them into a clean saucer. Important: parsley can be added both during the roasting of mushrooms and after preparing the dish. I use both options in practice.

Step 4: prepare the marinade.

Pour mayonnaise into a deep bowl, and also add salt and ground black pepper to taste with mushroom seasoning. We also add garlic and, if desired, finely chopped herbs. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!

Step 5: marinate the champignons.

Pour the marinade into the bowl with the champignons and mix everything well with clean hands. Attention: It is better not to use a tablespoon for this action, as you can damage the mushroom caps. The only thing that will work is a wooden spatula, since it has blunt, rounded edges. Now cover the container with a lid from the pan (diagonally it should be almost the same as the rim of the bowl) and put it in the refrigerator to steep for 2–3 hours. In principle, the marinating time can be reduced to 30–60 minutes, but then the champignons will not be so juicy and tasty.

Step 6: cook the champignons with mayonnaise in the oven.

Using a tablespoon, place the marinated champignons into the sleeve and close tightly with a special thread. Meanwhile, turn on the oven and preheat it to temperature 200 °C. After this, place the sleeve, seam side up, on a baking sheet and place it on the middle level in the oven. Approximate baking time 30–40 minutes, but everything is relative, since each housewife’s oven cooks dishes differently, so the duration of the process itself varies. After the allotted time, use oven mitts to remove the container and carefully open the sleeve. Place the mushrooms back into the oven and bake them until they are golden brown. At the end, turn off the oven, take out the baking sheet and leave it aside, while the dish cools down slightly.

Step 7: serve the champignons with mayonnaise in the oven.

Using a wooden spatula, place the champignons in a special plate and serve to the dinner table. Attention: If you didn’t add chopped parsley to the marinade, then it’s time to sprinkle the mushrooms with herbs so that they are saturated with the aroma of freshness. Boiled pasta, mashed potatoes, fresh vegetable salad, as well as rice or buckwheat porridge are suitable as a side dish for this dish. The advantage of such mushrooms is that they are very filling, so you can enjoy them even without meat.
Enjoy your meal!

If you use full-fat mayonnaise, then it will be completely absorbed into the champignons. If the sauce is liquid, then after baking a mixture of champignon juice and this dressing will remain at the bottom of the sleeve. In this case, this liquid mixture can be poured over the main dishes when serving, it turns out even tastier;

Champignons can be cooked on the grill. In this option, you need to marinate the mushrooms near the fire so that they are quickly soaked in mayonnaise, and fry over hot coals, having previously threaded the component onto skewers. The cooking time will not change;

In addition to mayonnaise, you can add a couple of tablespoons of sour cream to the marinade, then the champignons will turn out even tastier and with a piquant sourness.