Champignons stuffed in the oven with minced meat

Perhaps, teaching someone to cook simple dishes is a bit presumptuous. In fact, it is simple dishes that are difficult to prepare without tips, recommendations or visual aids, especially for mushrooms. For the most part, we cook not from wild mushrooms, but from artificially grown champignons. And this is understandable: such mushrooms cook quickly, they are not dangerous, there are no toadstools among them, and they are also tasty, you can use them to prepare salads and appetizers, soups and sauces, as well as very hearty main dishes, for example, stuffed champignons.

Ingredients:

1. champignons with large caps – 6 pcs.;
2. minced meat (chicken, pork, beef or mix) – 150-200 g;
3. salt and pepper;
4. olive oil - 1 tbsp. spoon;
5. sour cream - 3-4 tbsp. spoons; - arugula, tomatoes, bell peppers, balsamic - for serving.

Carefully clean the mushrooms: remove the thin skin from the cap. Then you need to carefully “unscrew” the legs so as not to injure the cap. We remove the legs, you can use them to prepare another dish (gravy, soup, sauce, etc.), and sprinkle the caps with salt and pepper and sprinkle with oil.

We will stuff the mushrooms with minced meat, so lightly salt and pepper it and mix. If the onion smell in your dishes doesn’t bother you, you can grate a quarter of an onion into the minced meat.

Fill the mushroom caps with the prepared minced meat. By the way, you can prepare another filling that is closer to your taste: chicken with onions, vegetables, quail eggs, etc.

Press down the minced meat with a small spoon to make a small well for the sour cream, otherwise it will spread. Pour sour cream over the stuffed champignons.

Be sure to cover the baking sheet with parchment or foil, or it is recommended to use a small heat-resistant form, because when the champignons are baked, juices are released. Place the mushrooms with minced meat in a mold or on a lined baking sheet, pour a little vegetable or olive oil into the bottom.

Bake the dish for 35 minutes at 200 C. Do not expect the mushrooms to change color, because they will only darken slightly. The readiness of the dish is determined by the minced meat, which has time to bake in 35 minutes.

The dish is served hot, with arugula, bell peppers and tomatoes, accented with balsamic. It is best served with a knife and fork. And be sure to warn guests about the juiciness of the dish, because when cutting a mushroom, hot juice can splash on their clothes. And yes, it is very difficult to stop until the whole dish is eaten!

Stuffed champignons (video recipe)

The famous chef Zhuk Konstantin shows the process of preparing delicious champignons stuffed in the oven on the grill.

Ingredients:

1. champignons – 15 pcs
2. salt - 1/2 teaspoon
3. lemon - 1 pc.
4. tomatoes - 2 pcs.
5. mozzarella – 150 g
6. thyme
7. mayonnaise - 2-3 tablespoons

The champignons need to be cleaned and removed from the stem. This must be done carefully so as not to damage the caps.

Then marinate the champignon caps. We put our mushrooms in a plastic bag and sprinkle with salt (1/2 teaspoon) and pour in the juice of 1 lemon. Close the bag tightly, mix and place the bag in the sun for 2 hours.

At this time, prepare the tomatoes. They need to be blanched so they can be easily peeled. That is, we pour boiling water over the tomatoes and remove the skin.

Now cut the tomatoes into 4 parts and use a knife to remove the center from each quarter (we won’t need the centers). Finely chop the tomatoes, freed from the center, with a knife.

Cut the mozzarella into cubes the same as the tomatoes.

Combine mozzarella in a bowl with tomatoes and season with mayonnaise. Add thyme as a spice. The filling is ready.

When the mushrooms are marinated, we fill the caps with the filling (tomatoes + mozzarella).

We put the already stuffed mushrooms in the oven or bake them on the coals on the grill. Delicious snack!!!