Mushrooms baked with cheese and garlic. Mushrooms in the oven: recipes for cooking baked mushrooms. Mushrooms baked with minced meat

12.03.2018

To appreciate the gastronomic qualities of mushrooms, you need to bake them without cutting them into pieces. Do you want to cook whole champignon mushrooms in the oven? A simple recipe, which you will find below, will help you easily master this culinary wisdom.

If you decide to make whole oven-roasted mushrooms, then try to buy mushrooms of the same (but not too large) size. This way they cook evenly and quickly.

Ingredients:

• champignons - 500 g;
• sour cream - 150 g;
• a mixture of spicy spices (basil, parsley, dill, thyme, celery);
• salt, water.

Cooking:

On a note! If the champignons have become ruddy and reduced in size, then they are ready.

Spicy, juicy, appetizing - mushrooms in soy sauce

If you bake mushrooms in sour cream, they will have a mild, delicate taste. Those who love everything spicy and spicy will like the whole mushrooms in the oven with soy sauce. This is a great appetizer with mushroom aroma and spicy taste.

Ingredients:

• raw mushrooms - 0.5 kg;
• soy sauce - 1/2 cup;
• granular mustard - 3 table. spoons;
• butter - 200 g;
• vegetable oil - 2 table. spoons;
• paprika, dried basil - a pinch;
• ginger;
• garlic seasoning.

Advice! To speed up the pickling process, pierce the cap of each mushroom with a toothpick.

Cooking:

simple recipe

If you do not have the desire (or time) to wait until the pickling process is over, then cook the whole champignon mushrooms in the oven using an easier recipe.

Ingredients:

• fresh champignons - 400 g;
• olive oil - 1 table. spoon;
• soy sauce - 75 ml;
• garlic - 2 cloves;
• parsley, dill, fresh basil.

Cooking:

Champignons with cheese? This is easy!

A great idea for a buffet table or a cozy home dinner is whole mushrooms in the oven with cheese. They look very original. This dish is hearty and tasty, so you should take note of it.

Ingredients:

• champignons - 500 g;
• mayonnaise - 150 ml (it can be replaced with less high-calorie yogurt, low-fat sour cream);
• hard cheese - a 100-gram piece;
• honey - half a teaspoon;
• breadcrumbs - 1 table. spoon;
• herbs, seasonings;
• salt.

Cooking:

For the festive menu, you can offer a hot appetizer with a surprise - whole mushrooms in the oven, stuffed with chicken. This delicacy looks very elegant, although it is quite simple to prepare it.

Ingredients:

• large champignons - 10 pieces;
• chicken fillet - 1 piece;
• cheese - 100-150 g;
• round onion - 1 piece;
• olive oil - 3 table. spoons;
• salt;
• pepper and other spices.

Cooking:

Oven-baked mushrooms with cheese have a pleasant taste and seductive aroma, but champignons cooked in this way also look very attractive. Thanks to this, they may well act as a spectacular hot or cold appetizer for a festive feast or Sunday family dinner. We have selected for you the most original recipes with photos, following which you can easily learn how to cook champignons with different fillings.

How to cook champignons in the oven with cheese

The recipe for roasting mushrooms in the oven is not difficult, but to make the dish perfect, you should follow a few universal rules:

1. Choose large-sized champignons with dense, fleshy caps for cooking. If the mushrooms are too small, then during the processing they will definitely dry out and lose their juiciness.
2. To make the filling tender and melting, add one tablespoon of fat sour cream to it. This component will serve as a link for other components and will not allow the natural juice to evaporate.
3. Cheese for sprinkling is better to buy more fatty. It will gently melt in the oven and create a beautiful, golden crust on the surface of the hat.

Champignons stuffed with chicken and cheese in the oven

Ingredients

• chicken fillet - 500 g
• cheese - 250 g
• champignons - 500 g
• sour cream - 150 ml
• greens - 1 bunch
• wheat flour of the highest grade - 2 tbsp
• olive oil
• pepper

How to cook

1. Rinse the mushrooms under running water and pat dry on a paper towel. With a sharp knife, separate the legs from the hats and carefully clean the inside.
2. Finely chop the chicken and fry in olive oil until a pleasant golden color.
3. Combine the sour cream with flour, put it on the chicken, add the mushroom legs chopped into cubes and simmer under the lid for about 15 minutes. At the end, salt, pepper and season with your favorite spices.
4. Grate the cheese on a coarse grater, finely chop the greens. Pour half of these products into the sauce, mix and cook for another 3-5 minutes. Then turn off the heat, remove from the stove and cool well.
5. Fill the mushroom caps with the meat mass, sprinkle the remaining cheese on top, place in a heat-resistant form and send to the oven.
6. Cook for 20 minutes at 180°C. Serve mushrooms baked in the oven with mayonnaise or cream sauce.

Advice: When planning to make champignons in sour cream, choose more fatty varieties of the dairy product. Then the gravy will turn out to be thicker, and the mushrooms will acquire additional juiciness, softness and a pronounced creamy aroma.

Ingredients

• champignons - 20 pcs
• white onion - 3 pcs
• smoked sausage - 300 g
• garlic - 4 cloves
• cheese - 200 g
• greens - ½ bunch
• ground black pepper
• olive oil

How to cook

1. Wash the mushrooms, pat dry and carefully remove the stems from the caps.
2. Finely chop the onion, cut the sausage into small cubes and mix well.
3. Fill mushroom caps to the top with stuffing.
4. Pass the garlic through a press, combine with olive oil and beat lightly with a fork. Pour one teaspoon of the finished liquid into each hat.
5. Grate the cheese on a fine grater and sprinkle the mushrooms on top.
6. Place the tray with the snack in the oven preheated to 200°C and cook for 5-7 minutes. Then reduce the heat level to 150 °C and move the baking tray to the lowest part of the oven. After a quarter of an hour, decorate the mushrooms with finely chopped herbs and continue cooking for another 3 minutes.
7. Serve mushrooms cooked under cheese in the oven along with fresh vegetables.

Advice: Mushrooms stuffed with cheese and garlic will turn out more piquant and spicy if you add ground cayenne pepper or curry to the filling.

Ingredients

• champignons - 16 pcs
• potatoes - 5 pcs
• sweet onion - 2 pcs
• olive oil - 120 ml
• hard cheese - 160 g
• spices

How to cook

1. Rinse large champignons of the same size under water, dry and separate the caps from the legs.
2. Finely chop the onion, finely chop the mushroom stalks and fry both products in olive oil until soft.
3. Peel the potatoes and boil until tender in water with spices. Crush as for mashed potatoes, combine with onion-mushroom mass, salt, pepper and mix thoroughly.
4. Mushroom caps fill with minced potato, put in a heat-resistant baking sheet, sprinkle with grated cheese on a medium grater and send to the oven.
5. Cook for 20 minutes at 190°C.
6. Serve baked champignons on a serving dish lined with fresh lettuce leaves.

Ingredients

• large champignons - 12 pcs
• minced meat - 350 g
• bread crumbs - 75 g
• eggs - 1 pc.
• milk 3.2% - 150 ml
• hard cheese - 150 g
• parsley - 1 bunch
• sunflower oil - 3 tbsp
• spices
• pepper

How to cook

1. Rinse the mushrooms, wipe dry and separate from the legs. From the caps with a dessert spoon, select the plates, chop the legs very finely.
2. Heat the frying pan, pour sunflower oil on the bottom, put the sliced ​​champignons and fry for 5 minutes.
3. Combine chopped parsley with minced meat, add to mushrooms and cook for another 10-15 minutes. Thoroughly knead the lumps and clots with a fork so that the mass becomes completely homogeneous.
4. Place the finished filling in a ceramic bowl and cool well.
5. Combine with egg, grated cheese and bread crumbs, previously soaked in milk. Salt, pepper, season with spices and mix.
6. Fill mushroom caps to the very top with stuffing, place in a baking dish, greased with sunflower oil and send to the oven.
7. Cook for half an hour at 180°C.
8. Serve whole roasted champignon mushrooms on the table as a spectacular, satisfying snack.

Ingredients

• chicken fillet - 1 kg
• champignons - 700 g
• onion - 3 pcs
• Dor Blue cheese - 125 g
• sour cream 20% - 600 ml
• premium wheat flour - 4 tbsp
• dill - 1 bunch
• butter - 50 g
• pepper mix
• vegetable oil

How to cook

1. Wash mushrooms, dry and cut into quarters. Peel the onion and chop into cubes.
2. Rinse the chicken fillet, wipe dry with a paper towel, divide into portions and make a deep pocket in each of them. Salt, pepper, roll in flour and fry in a pan until a pleasant golden color.
3. Melt the butter in a saucepan, saute the onion in it until soft. Then put the mushrooms, mix and fry for 10 minutes. Then pour in the sour cream, pour in the diced cheese, reduce the heat and continue cooking for 15-20 minutes, stirring regularly. At the end, salt, pepper, remove from the stove and cool.
4. Fill chicken fillet pockets with cheese and mushroom mass, brush with olive oil on top, place in a heat-resistant form and send to the oven.
5. Bake for half an hour at 180°C.
6. Sprinkle the finished breast with Dor Blue cheese with chopped herbs and serve hot to the table.

Stuffed champignons with cheese: video instruction

Hot mushroom appetizers will decorate any holiday table. Fragrant and hearty stuffed champignons with cheese baked in the oven are easy to prepare using this classic recipe. A little skill and simple ingredients and a delicious dish is ready. And the variety of possible toppings guarantees that each time they will turn out with a new taste.

Ingredients

The most popular option is champignons stuffed with cheese. To prepare them you will need:

• 15 pieces of large champignons;
• 250 g of hard cheese or a mixture of cheeses;
• mix of fresh herbs (parsley, basil, dill);
• 2 cloves of garlic;
• any vegetable oil for frying;
• salt, ground pepper and other spices to taste.

For baking, large white specimens are suitable, without damage, darkened areas, wormholes on legs. Sluggish is not worth buying. Fresh mushrooms are always elastic, with a pleasant aroma, just like that.

It turns out very tasty if you cook royal champignons with stuffing. They are light brown in color, have a more pronounced aroma, similar to the smell of wild mushrooms, but are more expensive. But for the sake of the holiday, you can pamper yourself.

To wash or not to wash champignons before cooking - it all depends on the degree of their contamination. Cooks advise pouring water into a container so that it covers the mushrooms, add 1-2 tablespoons of flour. Mix the mushrooms with your hands, put in a colander. The flour will help remove any dirt particles, like a scrub.

Mushrooms are not only tasty, but also a very healthy product. They are rich in protein, include all essential amino acids, vitamins, especially group B, minerals. At the same time, mushrooms are a low-calorie food, because they practically do not contain fat.

Cooking process

I like it better when the mushrooms get a golden crust, so after stuffing I sprinkle the hats on top with a little grated cheese and then bake in the oven. This appetizer is served hot immediately. I make a “pillow” of lettuce leaves on a small plate, beautifully arrange mouth-watering hats on it.

8 toppings to choose from

The recipe for stuffed champignons is easy to adjust at your discretion by preparing a different filling. You can use any vegetables, meat and even seafood for it. Selected ingredients are used in pure form or mixed with fried chopped mushroom legs.

1. Cheese filling- one of the most popular. You can take only one type of cheese or a mixture, for example, a mix of hard (Russian, Dutch) with cheese, Adyghe cheese, cottage cheese. The presence of a small amount of brie or blue cheese will give a savory aftertaste.
2. Potato- more budgetary, but no less tasty filling. To prepare it, after boiling and cooling, it is crushed in a blender, mixed with a small amount of cheese and fried onions. To fill the mushroom caps, it is better to use a pastry bag.
3. boiled eggs make the taste more delicate. They are mixed with fried onions or bell peppers. To prevent the filling from crumbling, add a small amount of sour cream or mayonnaise.
4. Rice. If you use this component to stuff mushrooms, they will turn out to be less fatty. Vegetarians will appreciate this option. And so that the taste is not bland, add onions and carrots stewed in a pan.
5. Pickled vegetables. A small amount of them will refresh the stuffing mixture. Canned or pickled cucumbers, olives, olives, capers - the choice is huge. The main thing is not to forget that these components are quite salty in taste.
6. Meat fillings. This option is suitable for lovers of more satisfying dishes. As ingredients, they use bacon, chopped boiled or smoked sausage, ham. Boiled chicken meat (breast, thighs) or turkey goes well with mushrooms. Hats can be stuffed with pre-fried minced meat.
7. Seafood. A more sophisticated recipe involves the participation of boiled or fried shrimp. A more affordable ingredient is crab sticks.
8. Fruits. They are just a small addition to the filling. Most often, these are canned pineapples or peaches.

Mushroom caps are perfect in shape to hold any stuffing. Stuffed mushrooms are prepared quickly, perfectly combined with meat, vegetables and cheese. Fragrant hot appetizers of baked champignons with various fillings will be appreciated by guests.

Mushroom snacks can often be found on the festive table. I propose to cook champignons stuffed with cheese and garlic in the oven and treat your relatives or guests. You can't go wrong with this mushroom appetizer, as it will fly off the plate in no time. All the ingredients in the filling are in perfect harmony and complement each other. Ready baked champignons are very tasty with a juicy filling. The cooking technology is quite simple and does not require much time. Serve the baked champignons warm, garnished with a sprig of fragrant greens.

Ingredients

• champignons - 500 g;
• onion turnip - 1 pc.;
• hard cheese - 80 g;
• garlic - 1-2 cloves;
• salt - to taste;
• ground pepper - a pinch;
• sunflower oil - 1 tbsp. l.

Cooking

First of all, prepare the mushrooms. For stuffing, buy mushrooms with large, intact caps. Small hats are not very convenient to stuff. Place them in a colander. Wash each mushroom well. Carefully, so as not to damage the hat, separate the leg. Pat dry with paper towels to remove excess moisture.

Clean the onion from the husk. Try to cut as small as possible. Heat sunflower oil in a frying pan. Add chopped onion. Cook over moderate heat, stirring occasionally, until soft, about 5-8 minutes.

Finely chop the mushroom legs. Add them to the fried onions. Stirring, cook until fully cooked, so that the mushrooms become soft. Cool the fried legs with onions to room temperature.

Transfer the fried ingredients to a deep bowl. Grind good quality hard cheese on a fine grater. Add it to the fried onion. Stir.

Peel the garlic. Grind on a fine grater or pass through a press. Adjust the amount to your taste. Add to the rest of the filling. Pepper and salt. Mix and taste. If necessary, adjust with spices to the desired result.

Stuff the prepared hats with the filling using a teaspoon. Lightly tamp.

Mushrooms stuffed with cheese and garlic in the oven are ready.

Garnish with a sprig of dill or parsley and serve.

Champignons stuffed with cheese and minced meat

Champignon caps stuffed with minced meat and cheese are tasty and juicy. Minced pork is taken in our recipe, but you can replace it with any other or add some additional ingredient to it - seasoning, chopped herbs, pieces of smoked bacon, nuts ground into crumbs.

Ingredients:

• raw champignons - 6-7 pcs.;
• minced pork - 150 g;
• hard cheese - 70 g;
• apple cider vinegar - 0.5 tsp;
• sunflower oil - 1 tbsp. l.;
• salt - to taste;
• ground pepper - to taste;
• parsley or dill - for serving.

Cooking

Stuffed champignons in the oven with rice, bacon and cheese

You will find another version of delicious baked mushrooms - champignons stuffed with cheese and bacon. Complemented with boiled rice and fresh herbs, they become worthy of a festive table. Moreover, such mushrooms are delicious both hot and cooled.

Ingredients:

• raw champignons (large) - 6-8 pcs.;
• dry rice groats - 2 tbsp. l.;
• smoked-boiled bacon - 40-50 g;
• hard cheese - 70 g;
• egg yolk - 1 pc.;
• salt and spices - to taste;
• sunflower oil - 1-2 tsp;
• fresh parsley leaves - a couple of sprigs.

Cooking

Champignons stuffed with marinated mushrooms and cheese

Champignon caps stuffed with cheese and pickled mushrooms are a great solution for a quick hot dish or snack.

Ingredients:

• pickled mushrooms - 100 g;
• green onions - 40 g;
• fresh champignons - 500 g;
• hard cheese - 80 g;
• sunflower oil - 1-2 tbsp. l.

Cooking

Champignons stuffed with mozzarella, ham and green onions

The light and delicate taste of champignons baked with mozzarella will impress your loved ones and friends. Be sure to write this recipe in your home cookbook! Moreover, if you wish, you can slightly transform the dish, based on the availability of food in your refrigerator. For example, instead of ham, take sausage, and sour cream is a great substitute for heavy cream or mayonnaise.

Ingredients:

• raw large champignons - 7-8 pcs.;
• ham - 50 g;
• green onions - a bunch;
• table mustard - on the tip of a knife;
• mozzarella - 100 g;
• sour cream - 2-3 tbsp. l.;
• butter - 1 tsp

Cooking

Rinse large mushrooms champignons in water. Then clean a little with a knife and cut out the legs. Leave the hats for stuffing, but finely chop the legs - they will go into the filling.

Cut the ham into thin slices, and then into cubes. Mix with table mustard. Do not be afraid, the filling will not become bitter, only a more pronounced spicy aftertaste will appear.

Rinse green onions, dry and chop finely. Mix it with chopped mushroom legs and sour cream.

Grease a small mold with soft butter. Put empty hats in it. Place chopped bacon in each. Spread the sour cream mixture over it.

Grate the mozzarella and sprinkle over each mushroom. This type of cheese is brine and has a pronounced taste of salt. Therefore, do not use additional salt in this recipe.Put the mushrooms to bake for a little more than a quarter of an hour at 200C.

Stuffed champignons with cheese and chicken in the oven

The option of stuffing mushrooms with chicken pulp, egg and cheese is very successful. Meat with vegetables and pieces of mushrooms quickly comes to readiness in a pan. And in the oven, such a mixture, along with spicy parsley, reveals mouth-watering aromas and it is simply impossible not to try one hot mushroom!

Ingredients:

• minced chicken - 100 g;
• egg - 1 pc.;
• parsley - a couple of branches;
• sunflower oil - 1 tbsp. l.;
• mayonnaise - 1 tbsp. l.;
• hard cheese - 100 g;
• onions - 40 g;
• champignons - 500 g.

Cooking

Mushrooms are a low-calorie and nutritious food that also has an excellent taste. The most accessible representatives of the mushroom kingdom are champignons, which are grown for sale in large quantities, so that they can be seen on the shelves all year round. They become the basis for a variety of hot dishes and cold snacks. Mushrooms baked in the oven are especially popular. Cooking them in this way will not take much time from the hostess - it will take no more than half an hour.

Cooking features

Experienced housewives know the secrets that make baked champignons especially tasty and appetizing.

• For baking, it is better to take fresh mushrooms. You can bake both frozen and marinated, but fresh dishes are still the most beautiful and juicy.
• When buying, you should pay attention to the color of champignons. The lower part of the cap should be white, if it darkens, it means that the mushrooms have been lying for too long.
• It is necessary to wash the mushrooms before cooking, but this should be done quickly, as they can get soggy. After washing, they should be immediately wiped with a napkin.
• If the recipe calls for slicing the mushrooms, this should be done immediately before cooking them, otherwise the mushrooms will darken quickly.
• If you put a small piece of butter in the hat before baking, then it will not wrinkle.
• Mushrooms cook very quickly, so you should not keep them in the oven for more than 30 minutes. Usually it takes 15 minutes to bake.
• For the preparation of stuffed hats, large mushrooms are needed, for baking whole or on skewers, small ones are also suitable.

The rest of the roasting of champignons will depend on the specific recipe.

Mushrooms baked with onions and cheese

• cheese (hard) - 100 g;
• onions - 100 g;
• vegetable oil - 40 ml;
• butter - 40 g;
• sour cream - 20 ml;
• salt, spices - to taste.

Cooking method:

• Wash, dry the mushrooms. Carefully separate the legs from the hats. You can do this with a knife or a teaspoon. The latter method is considered even more convenient.
• Cut the legs into small pieces.
• Peel and cut the onion into small pieces.
• Heat vegetable oil in a frying pan. Put the pieces of mushroom legs in it and fry them until excess moisture evaporates from them.
• Add the onion to the pan and sauté along with the mushrooms until they are creamy.
• Put a small piece of butter in each hat.
• Stuff the caps with the onion-mushroom mixture.
• Brush with sour cream.
• Finely grate the cheese and sprinkle over the mushrooms.
• Lay parchment paper on a baking sheet and arrange stuffed mushroom caps on it.
• Preheat the oven to 180 degrees and place a baking sheet in it.
• Bake for 15 minutes until the cheese has softened and is a nice color.

Recipe for the occasion::

Onion-stuffed champignon caps can be served either hot or cold.

Mushrooms baked with minced meat

• champignons (large) - 0.5 kg;
• minced meat - 0.3 kg;
• onions - 100 g;
• garlic - 1 clove;
• cheese - 50 g;
• salt, spices, herbs - to taste.

Cooking method:

• Turn on the oven to preheat to 200 degrees while you prepare the ingredients for the roast.
• Lay parchment paper on a baking sheet and grease it with vegetable oil.
• Washed and thoroughly dried with a napkin, free the champignons from the legs.
• Cut the peeled onion and garlic into small pieces, fry them lightly in vegetable oil.
• In another pan, fry the minced meat until half cooked. Don't forget to salt and season it.
• Spread the minced meat over the mushroom caps.
• Place the caps on a baking sheet and put it in the oven.
• Grate the cheese on a fine grater.
• After 15 minutes, remove the mushrooms from the oven, sprinkle them with cheese. Place a parsley leaf on top of each mushroom. Return to oven for another 15 minutes.

This dish is best served hot.

Champignons with chicken fillet

• champignons (large) - 0.5 kg;
• chicken fillet - 0.3 kg;
• cream cheese - 100 g;
• hard cheese - 100 g;
• sour cream - 30 g;
• onion - 100 g;
• vegetable oil - how much will go;
• salt, spices - to taste.

Cooking method:

• Finely chop the raw chicken fillet with a knife.
• Wash, dry the mushrooms, cut off the legs and cut them into small pieces.
• Clean the bulb. Cut.
• Cut cream cheese into large chunks.
• Heat the oil in a frying pan, fry the chicken fillet in it for 10 minutes, pepper it and salt it.
• Add onion and mushroom stalks, fry for 10 more minutes.
• Put cheese and sour cream, simmer everything under the lid for another 10 minutes.
• Stuff the mushroom legs with this stuffing. Place them on a baking sheet lined with parchment paper greased with vegetable oil.
• Coarsely grate hard cheese, sprinkle them with mushrooms.
• Send the baking sheet to the oven preheated to 180 degrees for 20 minutes.

Mushrooms prepared in this way will be tastier hot, but they are also served cold.

Champignons baked in the oven

• champignons - 0.7 kg;
• butter - 70 g;
• onion - 100 g;
• sour cream - 0.3 l;
• flour - 30 g;
• hard cheese - 120 g;
• salt, ground black pepper, marjoram - to taste.

Cooking method:

• Wash the mushrooms, dry immediately with napkins. Each mushroom, depending on its size, cut into 4-6 pieces. Very small mushrooms can be cut in half. It would be better if each piece included both a fragment of a hat and a fragment of a leg.
• Melt the butter in a frying pan and put the mushrooms in it. Fry them for 10 minutes.
• Cut the onion into small pieces, after peeling it. Add it to the mushrooms, salt, add spices, fry for another 5 minutes.
• Dust the mushrooms with flour.
• After frying the mushrooms in flour for 2-3 minutes, pour sour cream into the pan and wait until it boils.
• Transfer the mushrooms in sour cream from the pan to a baking dish.
• Finely grate the hard cheese and sprinkle over the mushrooms.
• Preheat the oven to 200 degrees. Place the mold with mushrooms in it for 10-12 minutes.

Such mushrooms resemble a casserole and easily replace the main dish.

Mushrooms baked whole in foil

• medium-sized champignons - 0.25 kg;
• butter - 40 g;
• lemon - 0.5 fruit;
• parsley - 20 g;
• salt, pepper - to taste.

Cooking method:

• Finely chop the greens.
• Squeeze lemon juice from half a lemon.
• Wash the mushrooms, wipe with a napkin.
• Salt and pepper the mushrooms, sprinkle with lemon juice.
• Cut out several squares from the culinary foil - according to the number of mushrooms. Most likely, there will be 8-10 of them.
• Place a mushroom head down in the center of each piece of foil.
• Put a piece of butter in each hat, distributing it equally among the mushrooms.
• Sprinkle mushrooms with chopped herbs.
• Raise the edges of the foil and pinch them at the top.
• Put on a baking sheet, put in an oven preheated to 180 degrees, bake for 15 minutes.

Such mushrooms will be an excellent addition to the side dish.

Mushrooms baked in bacon

• champignons - 0.25 kg;
• bacon - 0.2 kg;
• chicken egg - 4-5 pcs.;
• pickled cucumber - 50 g;
• garlic - 4-5 cloves;
• onion - 50 g;
• salt, seasonings - to taste;
• butter - 20 g.

Cooking method:

• Separate the legs from the washed and dried champignons.
• Hard boil eggs, peel, cut in half crosswise.
• Cut the bacon into thin slices.
• Finely chop the pickled cucumber and onion. Garlic should also be finely chopped with a knife.
• Cut the mushroom legs, fry in butter with onion and garlic.
• Add spices and cucumber slices to the resulting mixture, mix.
• Stuff the mushroom caps, cover each half with an egg and wrap with bacon.
• Bake in an oven preheated to 180 degrees for 15 minutes.

Such an appetizer is not ashamed to be served at the festive table.

Oven baked champignons are a tasty and satisfying dish that is not at all difficult to cook.