How to cook stuffed mushrooms with minced meat. Minced meat with mushrooms: the best recipes and cooking features

During the cold season, the soul always craves unusual delicacies. However, it is not at all necessary to go to a restaurant. You just need to know how to properly prepare a particular dish. An appetizer like stuffed champignons can brighten up your dinner or holiday table.

Mushrooms are not only an ingredient for many salads. They can also be a separate dish. For example, you can easily prepare champignons stuffed with minced meat, which will be a great addition to any meal. For cooking you need to use large mushrooms.

What you will need:

champignons – 10 pcs.;
minced meat – 150 g;
chicken egg – 1 pc.;
onion – 1 pc.;
drain butter – 20 g;
rast. oil;
greenery;
spices.

The champignons are thoroughly washed and the stems are separated from the caps. The latter are a little salty inside. The legs are finely chopped along with the onion. The tops of the champignons are fried in a frying pan with a mixture of both oils for one minute on each side. After this, they can be transferred to a mold or on a baking sheet.

After frying the caps, the oil is not used; the chopped legs and onions are fried in it. Minced meat and chopped herbs are added to the mixture. Mix thoroughly and stuff the tops tightly. Stuffed champignon caps are cooked in the oven for half an hour at a temperature of 180.

Cooking in the oven with cheese

If you want to try something more original, then bake stuffed champignons with cheese using the following step-by-step recipe.

What you will need:

champignons – 10 pcs.;
cheese – 50 g;
mayonnaise or sour cream - 150 g;
salt and other spices.

It is necessary to use large mushrooms, wash them. Separate the stems from the caps of the champignons. Then they are lightly salted inside and greased with mayonnaise or sour cream. In terms of taste, the filling is not much different, except that the mayonnaise will be a little fattier. The cheese is cut into cubes along with the legs and mixed in a ratio of 1 to 2. If desired, you can also add chopped herbs. Mix thoroughly and add a pinch of salt.

Stuff the champignon caps with the resulting mixture. The snack is baked in the oven for about half an hour, depending on the power, at a temperature of 180 degrees. When the mushrooms have cooled a little, they can be served.

Mushrooms stuffed with chicken

As an alternative to regular minced meat, you can use chicken as a filling. Be sure to try it! As a result, you will get a very satisfying and unusual snack.

What you will need:

champignons – 15 pcs.;
chicken fillet – 300 g;
hard cheese – 150 g;
onion – 1 pc.;
sour cream – 3 tbsp. spoons;
rast. oil;
greenery.

The mushrooms are washed and cleaned. The legs are separated from the caps. The latter are put into a bowl, and the filling is made from the bases. Finely chop them together with the pulp removed from the champignon cap. The chicken is boiled in salted water and then finely chopped. The onion is also finely chopped along with the greens. Grate the cheese on a fine grater and place separately in a small bowl.

In a frying pan, chopped legs with pulp, onions and chicken are fried with oil. In this case, the mixture must be constantly stirred. A little later, sour cream, herbs and a little cheese are added. Mix again and fry until fully cooked. Grease the baking sheet where the caps are placed with some of the remaining oil. Pack the filling tightly into them and evenly sprinkle grated cheese on top. The appetizer is baked for about half an hour at a temperature of 180.

Stuffed with cottage cheese and spinach

An unusual filling for stuffed mushrooms that will appeal to vegetarians or simply those who do not like meat. Cottage cheese and spinach are a very interesting combination.

What you will need:

champignons – 10 pcs.;
fresh spinach;
cottage cheese – 150 g;
processed cheese – 2 tbsp. spoons;
hard cheese – 50 g;
rast. oil – 2 tbsp. spoons;
nutmeg;
spices.

First of all, you need to rinse the champignons thoroughly. The legs are separated, finely chopped and fried in a frying pan along with butter, finely chopped spinach and nutmeg. Don't forget to add salt and pepper to the filling. All this simmers under the lid for about 2-4 minutes.

After this, transfer the mixture into a bowl and let it cool slightly. Add cottage cheese and melted cheese there, mixing thoroughly. At the same time, you need to start preheating the oven to a temperature of 200. Stuff the champignon caps, sprinkle grated cheese on top and send them to cook for 15 minutes. You can sprinkle them right before the end of cooking for 2-3 minutes.

Champignon caps stuffed with vegetables

Another tasty and easy recipe that will appeal to people who care about their figure and health. Minimum fat content and maximum benefits along with vitamins from vegetables. Start cooking right now!

What you will need:

champignons – 7 pcs.;
tomato – 1 pc.;
potatoes – 1 pc.;
Bulgarian pepper – 1 pc.;
Mozzarella cheese – 80 g;
garlic;
greenery;
rast. oil;
seasonings and spices.

Unlike other types of recipes for stuffed champignons, here we primarily prepare the filling. Potatoes are cut into small cubes and soaked in water to release starch. The stems of the mushrooms are separated, they are cleaned, and the caps are placed on a baking dish. No oil is added. Be calm - nothing will burn.

The bell pepper is finely chopped along with the champignon legs. Press three cloves of garlic in a garlic press. The potatoes are removed from the water and slightly dried to remove excess moisture with napkins or a towel. Fry it in a frying pan with a little oil and garlic. A little later, pepper and mushroom legs are added. The filling is salted and peppered.

The seeds are removed from the tomatoes and they are doused with boiling water so that the skin can be easily removed. After that, cut them into small pieces and place them in the pan with the rest of the vegetables. At the end, add your favorite spices and chopped herbs. The mushroom caps are stuffed from the inside, and a thick slice of cheese is placed on top. The remaining filling can simply be placed on a baking sheet with the champignons. The dish is cooked in the oven for no more than 15-20 minutes.

Stuff mushrooms with tomatoes and cheese

Well, the last recipe is for those who love minimalism in food and at the same time don’t mind having a hearty snack. This is a light snack not only on holidays, but also for every day. Also, stuffed mushrooms with tomatoes and cheese will appeal to those who do not eat meat.

What you will need:

champignons – 10 pcs.;
tomatoes – 1 pc.;
mayonnaise – 2 tbsp. spoons;
cheese – 100 g.

The caps of the champignons are separated from the stems, and the core is cleaned out. The bases are finely chopped, salted to taste and fried for some time in a frying pan. Cut the tomato into 10 rings and place each one in a mushroom cap, pressing tightly.

The cooled filling is thoroughly mixed together with grated cheese and mayonnaise. Spread the resulting mixture on top of the tomatoes in the champignon caps. Place them on a baking sheet without oil and put them in the oven for 20 minutes. The cooking temperature must be at least 180 degrees.

When preparing dishes, mushrooms are often added to classic minced meat. These can be champignons, porcini mushrooms, fresh, dried, frozen. Minced meat with mushrooms is one of the most successful flavor combinations. It is used to prepare casseroles, zrazy, and added to rolls and pies. It also turns out to be very tasty with mushrooms, the recipes of which are widely used by chefs all over the world. The most popular recipes for dishes that use minced meat and mushrooms are presented in our article.

Minced meat with mushrooms: recipe

There is no single recipe for minced meat with mushrooms. When preparing a particular dish, different options are used.

Meanwhile, there are three main ways to obtain minced meat with mushrooms:

Minced meat and mushrooms chopped to the same size are fried together in one frying pan. Additionally, you can add onions here, which will make the minced meat more juicy. Cook the dish until the liquid from the pan has completely evaporated.
Minced meat and chopped mushrooms are fried in different pans. At the same time, you can add onions to both minced meat and mushrooms. At the end of cooking, mix the minced meat and mushrooms. Often they also add cheese, which binds both ingredients. Minced meat with mushrooms and cheese is ideal for making casseroles.
Minced meat and mushrooms can be fried either together or separately, but the mushrooms are chopped coarsely. The minced meat in this case does not have a uniform consistency.

Below are the most interesting recipes for preparing dishes with minced meat and mushrooms.

Delicious and mushrooms

To prepare the casserole you will need mashed potatoes. That is why the potatoes need to be set to boil even before the minced meat and mushrooms are fried. After boiling, the potatoes are cooked for 20 minutes, and then you need to mash them with the addition of butter (1 tablespoon) and milk (60 ml).

For the filling, you first need to fry the onion and carrots (2 pcs.). Then add garlic (2 cloves), mushrooms (150 g), minced meat (700 g), tomato paste (2 tablespoons) and dried thyme (1 teaspoon) to the vegetables. Fry everything together until the liquid evaporates. If necessary, add a spoonful of flour to the minced meat.

Potato casserole with minced meat and mushrooms is prepared in the following sequence: put minced meat on the bottom of the dish, mashed potatoes on top, and then a layer of cheese (120 g). Now the dish needs to be placed in the oven for 15 minutes until a golden crust forms.

Pasta with minced meat and mushrooms

The pasta prepared according to this recipe looks like the navy pasta familiar to everyone from childhood, but still has significant differences.

In the process of preparing the dish, minced meat (0.5 kg) is first fried, then mushrooms are added to it. Cook everything together covered for 20 minutes. When the minced meat and mushrooms are ready, add dry pasta (200 g), which is filled with water. There should be enough liquid to cover the paste. Now the heat needs to be set to maximum so that the pasta in the pan boils constantly and strongly. As soon as the water has boiled away, add a spoonful of sour cream to the prepared pasta and then sprinkle with herbs.

Potatoes with minced meat and mushrooms

The preparation of this dish begins with frying the minced meat. Potatoes are the last thing you need here. Place minced meat (1 kg) in a frying pan with butter (50 g) and fry it over high heat. In another frying pan, saute the onions and mushrooms for 5 minutes, then add finely chopped lard (100 g) and garlic (4 cloves). Then place the fried minced meat into the pan with the mushrooms. Pour dry red wine (500 ml) here and add tomato paste (2 tablespoons). Bring to a boil, then remove the pan from the heat. Add thyme and bay leaf.

Transfer the filling from the pan into a baking dish and place it in the oven for 1 hour. After the time has passed, place the potatoes (4 pieces) cut into thin slices and mixed with garlic and thyme on top of the minced meat with mushrooms. Place the pan in the oven, preheated to 200 degrees, for another 30 minutes.

Potatoes with mushrooms and minced meat are served hot. Before serving, it is recommended to sprinkle the dish with grated Parmesan.

Lasagna with mushrooms and minced meat

To prepare lasagna according to this recipe, you will need minced meat (500 g), mushrooms (250 g), dry durum wheat leaves (9 pcs.) and bechamel sauce (0.5 l), prepared according to a proven recipe.

Lasagna is assembled in the following sequence: first minced meat fried in tomato sauce, then dry sheets, topped with bechamel sauce with finely chopped mushrooms, then another layer of sheets. The minced meat in sauce is placed on top again, then the leaves and cheese. Bake for about 40 minutes at 180 degrees.

with mushrooms

Traditionally, zrazy is made from mashed potatoes and served as a separate dish with sauce. Our zrazy will be made from minced meat, and they will have mushroom filling. You can serve them with mashed potatoes, rice or buckwheat.

First you need to prepare the filling for zraz. To do this, mushrooms (200 g) are fried with onions until cooked. When the filling has cooled a little, add boiled eggs (2 pieces), cut into cubes.

To prepare minced meat, you need to soak a loaf (1 slice) in milk (½ tbsp.). Then squeeze it out and add it to the minced meat. Beat 1 egg into the same bowl. Knead the minced meat well until it has a uniform consistency. After this, form a ball out of it, then flatten it in the palm of your hand into a flat cake, put a spoonful of mushroom filling inside and form a cutlet. The edges need to be sealed well so that the filling is completely covered.

The zrazy is fried in vegetable oil on both sides and then cooked in the oven for 20 minutes. Before baking, you need to put a piece of butter in the pan.

Minced meat roll with mushrooms

In this recipe, minced meat and mushrooms are cooked separately, but they will combine perfectly in the filling. To prepare the meat part of the roll, you need to combine ground beef (1 kg), eggs (3 pcs.), 100 g of tomato ketchup, onion (3 pcs.), garlic (1 clove) and a handful of chopped parsley in one bowl. Place the minced meat in a mold measuring 10 by 30 cm (you can make a mold from foil), and bake at 180 degrees for 20 minutes. Remove the finished meat filling from the mold and cool.

For the next filling, fry the mushrooms in butter until tender. Then transfer them to a separate bowl and cool. Meanwhile, roll out the sheet of dough to a size large enough to wrap around the filling. Brush the layer with egg. Place the dough along the middle of the sheet and then the meat. Cut the edges of the dough into strips and wrap the roll, overlapping them on top. The baked goods will be cooked for 40 minutes at a temperature of 180 degrees. If the top of the roll browns before the allotted time, it will need to be covered with foil.

Buckwheat casserole with minced meat, mushrooms and cheese

To prepare a healthy buckwheat porridge casserole you will need buckwheat, minced meat, mushrooms, onions and carrots, peppers, cheese, eggs and spices. First you need to cook buckwheat (200 g) until cooked. While the cereal is cooking, you need to fry the onions and carrots in one pan, and diced peppers and mushrooms (200 g) in another.

Prepare the cheese and egg mixture. To do this, beat eggs (3 pieces) and add grated cheese (200 g) to them. After the cooked buckwheat has cooled a little, you need to combine raw (500 g), buckwheat, mushrooms with peppers, onions and carrots in one bowl. Add salt and pepper to taste. Mix the minced meat with mushrooms with the cheese and egg mixture. Then put it in a baking dish and put it in the oven, preheated to 180 degrees for 45 minutes. After the specified time, remove the mold and sprinkle the dish with cheese (100 g). Cook the casserole for another 10 minutes until a crust forms.

Stuffed champignons are a delicious dish that is very easy to prepare. I offer you one of the filling options for champignons - minced meat. In this case, I used minced pork, but you can also use chicken, turkey or beef.

Prepare the necessary products according to the list (see photo and ingredients section).

Wash the champignons, peel and separate the caps from the stems. Salt the inside of the hats.

Finely chop the champignon legs.

Also finely chop the onion.

Place the pan on medium heat. Fry the champignon caps in a mixture of butter and vegetable oil on both sides for 1 minute. Transfer the caps to a baking sheet or baking dish.

In the same oil in which the caps were fried, fry the onions and chopped champignon legs. Transfer them to a bowl and let them cool slightly.

Chop the greens.

Mix the minced meat with fried onions and mushroom legs, herbs and egg. Salt, pepper, season the filling. Mix well.

Stuff the mushroom caps with the filling. Place in an oven preheated to 180 degrees for 25 minutes.

Ready-made stuffed champignons are delicious both hot and cold. When serving, you can sprinkle a little more herbs on top.

Bon appetit!

What do you cook with champignons? Most likely salads. Although fried with pasta they are also very good. You can also cook a light and tasty soup from them. Or marinate it - it will be an appetizer. However, only stuffed champignons are better than boiled, fried and pickled ones. It's simple. Do you know how?
Any minced meat will do - vegetable, meat, chicken, seafood, cheese.

The caps are usually stuffed, and other dishes are prepared from the legs at the same time.

There are three selected recipes on this page:

champignons stuffed with meat
champignons stuffed with cheese and breadcrumbs
champignons stuffed with shrimps

As you can see, there is something for every taste. Choose and enjoy.

Champignons stuffed with meat

Ingredients

champignons - 15 pieces
minced meat - 200 grams
onion - half
sour cream - 3 tbsp. spoons
tomato - 4 tbsp. spoons
mayonnaise - 1 tbsp. spoon
salt, pepper and your favorite spices - to taste
cheese - 4 tbsp. spoons

Step-by-step cooking recipe

Peel the onion and chop it finely.

Prepare the molds for minced meat - carefully cut out the stems of the mushrooms.

Be careful not to pierce the cap! Coarsely grate the cheese.

Place the minced meat in a bowl with which you will stuff the champignons.

Add chopped onion to the meat.

Pepper and salt to your taste.

Pour some spices into the caps. For example, a mixture of dry marjoram, rosemary, nutmeg, basil, thyme, curry, parsley.

Fill the caps with minced meat (heaped).

Place in a baking dish with small sides. Sprinkle each cap with cheese.

In a separate bowl, prepare the sauce. Add sour cream. Add a spoonful of mayonnaise.

Pour in the tomato. Mix well. There is not much sauce, it will only cover the caps halfway.

Pour this sauce over the stuffed champignons.

Preheat the oven to 200 degrees. Let the mushrooms bake for about 30 minutes. The finished dish is soft mushrooms.

Serve the stuffed champignons baked in the oven with hot sauce before the cheese has time to set and harden.

A few tips for the recipe

For this dish, take champignons with a large cap - they are easy to fill, and the mushroom taste of the dish will be clearly noticeable. If the caps are still small, then cut part of the legs into minced meat.

Mushrooms must be fresh. Can you determine this? Look under the hat: if the headband is white, feel free to buy it.

You can use any minced meat: pork, beef, chicken, mixed is perfect. The main thing is that it is not greasy. Firstly, it’s healthier, and secondly, with fatty meat, stuffed champignons for some reason don’t turn out so tasty.

When choosing a sauce, know that the sauce without mayonnaise, only with sour cream and tomato, will have a creamy taste, while with mayonnaise it will be more spicy. Instead of tomato, sweet tomato paste or mild tomato ketchup will do.

Champignons stuffed with cheese and breadcrumbs

Stuffed champignons are good both hot and cold. They are ideal as a holiday appetizer. If you practice aperitifs, you won’t find a better accompaniment to them: tasty, satisfying, spicy (due to the garlic) and convenient, especially if made in small, literally one-bite caps.

But they, stuffed champignons, baked in the oven according to all the rules, are perfect as a light dinner or lunch. Having prepared them, there is always a reason to eat them with pleasure.

Ingredients

champignons - 6-8 small (large 3-4)
bread crumbs - 2 tbsp. spoons
cheese - 50 grams
olive oil - 2 tbsp. spoons
garlic - 1 clove
rosemary, salt

How to bake stuffed champignons with cheese in the oven

Squeeze the peeled garlic clove through a press. Add salt and spices, mix well.

Make crumbs from a piece of stale or dried bread and add them to the garlic.

Peel or rinse the mushrooms. Carefully cut out the stem so as not to damage the integrity of the mushroom cap. Chop the legs and add to the garlic-crumb mixture.

Finely grate the cheese and add to the mixture, stir.

Fill each cap thoroughly with the resulting filling.

Place on a baking sheet or in a baking dish, pre-greased with vegetable oil. Lightly drizzle oil on top as well.

Place in an oven preheated to 200 degrees for 15-20 minutes. The mushroom caps should become soft and the cheese should melt.

Serve the stuffed champignons hot. But know that there is no strictness in this recommendation, because they are also good cold.

ON A NOTE

The use of olive oil is not important; you can replace it with any other odorless one. But it is better to take cheese with a bright taste, for example, Swiss.

Rosemary can be used either dry or fresh.

If you don’t want to or don’t have time to make crackers to crush them, take ready-made crackers, but without additives or seasonings.

Champignons stuffed with shrimps

An interesting flavor combination of seafood and champignons baked with cheese, garlic and herbs. A great holiday snack option.

Ingredients

champignons - 6-8 small or 4-5 large
small shrimps, if you take small caps - 8-16 pcs.
garlic - 1 clove
cheese - 100 grams
onion -1 small
dill - a small bunch
pepper and salt, butter for frying

How to cook champignons stuffed with shrimp>

Clean the finished boiled shrimp (boil, cool and peel if the shrimp are raw). Clean the mushrooms (wipe or wash them), remove the stems.

Place shrimp in the prepared caps, one or a couple at a time (the more, the tastier, but don’t forget what else to put in the filling and leave room for it).

You can do two things with mushroom stems: finely chop them and use them further in minced meat, or set them aside (then make a puree soup from them, for example). Since the mushroom cap is already quite large in relation to the products contained in it, adding stems as well... well, in general, it’s up to you. Peel the onion and chop finely. Grate the cheese finely.

Fry the onion in a frying pan with oil. Squeeze a clove of garlic into the onion through a press. If you use legs, now is the time. Chop the greens and also add to the frying pan. Fry for 5-7 minutes.
Cool slightly, salt, pepper and add some cheese, stir.

Stuff the champignon caps with the resulting minced meat and sprinkle the remaining cheese on top.

Place them on a baking sheet lined with parchment, which should be lightly greased with vegetable oil.

Bake at t 200, 10-15 minutes.

Serve stuffed mushrooms, baked in the oven with shrimp, with white wine.

Snacks » Hot snacks

Champignons stuffed with minced meat combine beauty and excellent taste, I recommend it.

Preparing “Champignons Stuffed with Minced Meat”:

rusdinner.ru

Stuffed champignons with minced meat

Minced meat – 150 g.

Onions – 1/2 pcs.

Butter – 20 g.

Vegetable oil - for frying

Ground black pepper - to taste

Seasoning for minced meat - optional

Parsley (dill) – a small bunch

Cooking process

Prepare the necessary products according to the list (see photo and ingredients section).

Wash the champignons, peel and separate the caps from the stems. Salt the inside of the hats.

Finely chop the champignon legs.

Also finely chop the onion.

Place the pan on medium heat. Fry the champignon caps in a mixture of butter and vegetable oil on both sides for 1 minute. Transfer the caps to a baking sheet or baking dish.

In the same oil in which the caps were fried, fry the onions and chopped champignon legs. Transfer them to a bowl and let them cool slightly.

Mix the minced meat with fried onions and mushroom legs, herbs and egg. Salt, pepper, season the filling. Mix well.

Stuff the mushroom caps with the filling. Place in an oven preheated to 180 degrees for 25 minutes.

Ready-made stuffed champignons are delicious both hot and cold. When serving, you can sprinkle a little more herbs on top.

www.iamcook.ru

Mushrooms stuffed with minced meat

Mushrooms stuffed with minced meat are an appetizer that will be an excellent decoration for any holiday table. And, believe me, at the end of the evening the plate will definitely be empty and the guests will be happy.

INGREDIENTS

Large champignons 15 pieces
Minced meat 200 grams
Onion 1 piece
Hard cheese 150 grams
Sour cream 200 grams
Salt To taste
Ground black pepper To taste
Butter To taste

First, you need to rinse the mushrooms thoroughly. And when you choose champignons in the store, take those that are larger, but so that they have a whole, uncracked cap.

Now we carefully separate the stem from the cap so as not to damage it.

We will also use the legs, so now we chop them finely.

Heat a frying pan over a fire and melt a small piece of butter in it.

Then place the chopped mushroom stems and onions in a frying pan and fry until the excess liquid has evaporated from the mushrooms.

Now add minced meat, salt, pepper and mix well. Fry everything together until the minced meat is completely cooked, but without drying it out.

Now fill each cap with filling and place our mushrooms in a baking dish.

Pour the sour cream into the mold so that it only covers the mushroom caps halfway. Then place a small amount of cheese on each mushroom. Place the pan in an oven preheated to 180 degrees and cook for 30-35 minutes. Then we put our stuffed mushrooms on a plate, decorate and serve to the guests. Bon appetit!

povar.ru

Champignons stuffed with minced meat and cheese

Champignons stuffed with minced pork, onions, mushroom stems and cheese are a tasty and filling appetizer. This dish is undoubtedly worthy not only of an everyday, but also a festive table. The recipe is not complicated, but it turns out very tasty. Try it!

Wash and peel the champignons. Carefully separate the mushroom stems and, finely chop them, fry in vegetable oil, stirring, for 5 minutes.

Then add finely chopped onion to the fried champignon legs.

Fry for another 3-5 minutes, stirring. Add salt to taste and cool.

Add mushrooms fried with onions to the minced meat. Salt and pepper to taste. Mix well. The filling for stuffing champignons is ready.

Salt the mushroom caps.

Fill the champignon caps with the filling and place in a heat-resistant form (if desired, the form can be greased with vegetable oil).

Sprinkle grated cheese on top of each mushroom cap. Place the mold in an oven preheated to 180 degrees for 25-30 minutes.

This dish can be served either hot or chilled. It’s delicious either way. Place the champignons stuffed with minced meat and cheese on a plate and serve.

rutxt.ru

Culinary recipes and photo recipes

Champignons with minced meat, baked in the oven

For all mushroom lovers, today we suggest stuffing the caps of large champignons and baking them with cheese in the oven. In general, stuffed champignons are just an ideal appetizer dish. Most often it is prepared, of course, for a festive table, as it looks very impressive, but you can bake champignons for a family dinner. Moreover, the recipe for their preparation is very simple and does not require much time. Champignons stuffed with minced meat and baked in the oven turn out incredibly juicy and tasty, so they fly off the plate with lightning speed. Try it and this snack dish will become your favorite.

To prepare champignons stuffed with minced meat you will need:

large champignon mushrooms – 8-10 pcs.
minced chicken – 120-140 g
cheese – 100 g
onion – 1 pc.
garlic – 2 cloves
mayonnaise – 2-3 tsp.
a mixture of herbs, a mixture of peppers - to taste

Champignons stuffed with minced meat in the oven - recipe with photo:

We begin the cooking process by preparing the champignons. We take fresh mushrooms, without damage and preferably large ones, then the mushroom appetizer will turn out to be as juicy as possible. And it’s much more convenient to stuff large caps. Wash the champignons, dry them and, carefully cutting with a sharp knife, separate the mushroom stem from the cap. Then take a teaspoon and carefully scrape out the brown membranes. We leave the legs for the filling, and it is better to throw away the removed membranes, if they are too dark.

Chop the mushroom stems and peeled onions into small cubes.

And put it in a frying pan for frying. Fry until golden. We don't add salt.

While the mushroom filling is being fried, grate the cheese.

Combine the fried mushrooms, minced chicken and half the grated cheese in a cup. Add crushed garlic, mayonnaise, a mixture of herbs, you can take fresh herbs, season with a mixture of peppers and add salt to the filling to taste. Mix with a spoon.

Lightly sprinkle the inside of the mushroom caps with salt, let them sit for a couple of minutes and fill them with filling around the edges.

Place the champignons stuffed with minced meat on a baking sheet, which we cover with baking parchment to avoid burning the mushroom juice. Bake the champignons with minced meat in the oven for about 10-15 minutes at 180 degrees, then sprinkle with the remaining grated cheese and keep in the oven for the same amount. The cheese “caps” should melt and brown appetizingly.