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Stuffed champignons in the oven. Bacon-wrapped champignons for appetizer Bacon and champignon dish

It is known that champignons can be not only a side dish for fish or meat, because if you stuff their caps, you will get a completely independent or even festive dish. The mushrooms should be large and not very different in size so that the appetizer looks harmonious. How to cook champignons and what to stuff them with? Try the recipes below.

How to cook stuffed champignon mushrooms in the oven

A gentle option for preparing any dish is baking in the oven or on a convection oven, because the baked product retains not only its juiciness, but also all the vitamins it contains. This also applies to stuffed champignons. For the filling, you can use a variety of products or combinations thereof: meat or fish, bacon or ham, vegetables or even shrimp. The only thing that is not used for stuffing is sweet ingredients. Knowing this rule, you can safely experiment with combinations of fillings.

The main thing is to choose only large mushrooms so that they look aesthetically pleasing when stuffed. If you can’t get a nearly fresh product, you can use ice cream, but then it needs to be properly prepared:

  1. Heat a frying pan, pour a little sunflower oil onto it.
  2. Place the frozen product in a hot frying pan.
  3. Fry until all the water has evaporated.

Only after this defrosting can you start stuffing the caps. In addition, it is recommended to peel them from the skin: this way, after cooking, they will retain their color and will not darken. As for the legs, in some recipes they are chopped and also used for filling, or left for further preparation of something else. You can serve stuffed mushrooms in any form: either hot or cooled the next day. There are also no restrictions on the side dish, although such a dish can easily pass as an independent dish.

With cheese and garlic

This option is the basis for all subsequent recipes, because they also use cheese. The main thing is that it must be hard so that it can be easily grated. For the basic recipe you will need the following ingredients:

  • garlic – 3 cloves;
  • butter – 20 g;
  • mayonnaise – 3 tbsp. l.;
  • hard cheese – 100 g;
  • champignons – 500 g.

To prepare delicious stuffed champignons with cheese in the oven, use the following instructions:

  1. Wash and dry the product, carefully separate the stems from the caps using a sharp knife, and peel them.
  2. Arrange the mushrooms in a baking dish so that they fit very tightly together, as they will shrink in size when cooked.
  3. Stuff each cap with a piece of butter.
  4. Prepare the filling: grate the cheese using a fine grater, crush the garlic with a press, mix both ingredients and season everything with mayonnaise.
  5. Place the dish in the oven for a third of an hour. The temperature in it should be 280 degrees.
  6. Serve hot or cold the next day.

With chicken meat

You can also use the legs in the next recipe. The following ingredients will be required:

  • boiled fillet – 300 g;
  • large fresh champignons – 10-15 pcs.;
  • onion – 1 pc.;
  • hard cheese – 100-150 g;
  • sour cream – 2-3 tbsp. l.;
  • egg – 1 pc.;
  • dill or parsley – 1 bunch;
  • carrots – 1 pc.

Cooking steps:

  1. Finely chop the boiled breast, onion and mushroom legs. Then fry these ingredients in a frying pan along with grated carrots.
  2. Add a beaten egg to the ingredients, mix, add sour cream. After this, keep it on the stove for a little longer.
  3. Stuff the washed caps and sprinkle with grated cheese on top.
  4. Bake the dish for about half an hour, the temperature should be 180 degrees. Then sprinkle with chopped herbs.

With ham

Another interesting combination is mushrooms and ham. This champignon appetizer is especially suitable for a festive table, just prepare more, because guests will definitely ask for more. To do this, stock up on the following products:

  • onion – 1 pc.;
  • champignons – 10-15 pcs.;
  • sour cream – 3 tbsp. l.;
  • hard cheese – 80 g;
  • fresh greens – 1 bunch;
  • ham – 150 g.

Step-by-step cooking instructions:

  1. Cut out the stems of well-washed mushrooms and chop them finely.
  2. Cut the ham and onions into small cubes, grate the cheese.
  3. In a frying pan, first fry only the legs, then add the onion, and only then the ham. Continue frying.
  4. Also add sour cream, herbs and half the grated cheese for frying.
  5. Fry the mixture a little more, sprinkle with salt and spices to taste
  6. Place the mushrooms on an oiled baking sheet and fill them with the prepared frying mixture.
  7. Cook at 180 degrees for about half an hour.

With bacon

Stuffed champignons in the oven can be prepared using bacon. For such an original recipe, the list of ingredients looks like this:

  • onion – 1 pc.;
  • bacon and cheese - 200 g each;
  • champignons – 250 g;
  • butter – 2 tbsp. l.

Stuffed mushrooms are prepared according to the following instructions:

  1. Wash the mushrooms, cut out the stems and chop them finely.
  2. Cut the onion into cubes and fry in butter until golden brown. Next, add mushroom stems to it.
  3. Fry the bacon in a separate frying pan, drain the separated fat into a container.
  4. Add bacon to mushroom frying.
  5. Add grated cheese to the future filling.
  6. Fill the mushrooms with the prepared filling.
  7. Grease a baking sheet with bacon fat and place the stuffed mushrooms on it.
  8. Preheat the oven to 200 degrees, place the dish in it for 20 minutes.

With minced meat

For lovers of simpler dishes, a simple recipe for stuffed mushrooms using meat for filling, which requires the following ingredients:

  • cheese – 50 g;
  • champignons – 10 pcs.;
  • onion – 1 pc.;
  • sour cream – 3 tbsp. l.;
  • minced meat – 200 g;
  • mayonnaise – 1 tbsp. l.;
  • tomato paste – 4 tbsp. l.

The process of preparing a dish of minced meat and mushrooms looks like this:

  1. Add chopped onion, salt and spices to the minced meat.
  2. Grate the cheese.
  3. Wash the mushrooms, carefully cut out the stems, and sprinkle the cap part with dry herbs.
  4. Fill each mushroom with filling and place in a baking container. Sprinkle grated cheese on top.
  5. Combine sour cream, pasta and mayonnaise. Pour this sauce over the mushrooms.
  6. Prepare the dish in the oven preheated to 200 degrees.

With fish

To bake stuffed champignons in the oven, you can stuff them with fish. This recipe requires the following ingredients:

  • fish fillet – 200 g;
  • champignons – 8 pcs.;
  • egg – 1 pc.;
  • hard cheese – 150 g;
  • butter – 1 tbsp. l.;
  • lemon – 1 pc.;
  • herbs, spices - to taste.

Before cooking, be sure to wash the mushrooms and separate the stems from them, and cook the caps for about 5 minutes in water with a little salt. Then start filling:

  1. Boil the fish fillet until cooked, puree it in a blender.
  2. Add egg yolk with melted butter to the minced fish and season with spices.
  3. Stuff boiled mushrooms with fish filling.
  4. Place the mushrooms in a pre-oiled mold. The last step is to sprinkle grated cheese on top.
  5. Cook the dish for about 40 minutes, setting the oven temperature to 180 degrees.
  6. Serve with a side dish of rice, garnish the dish with herbs and lemon wedges.

Baked champignons with whole quail eggs

For dessert there was the most original recipe for stuffed champignons in the oven. It uses quail eggs, which look like little eyes. This dish will look especially original on the holiday table, while it is easy and quick to prepare, and the taste is simply excellent. Here are the ingredients you will need:

  • large champignons – 12 pcs.;
  • quail eggs – 12 pcs.;
  • hard cheese – 150 g;
  • sour cream – 100 g;
  • onion – 1 pc.

Before cooking, boil the hat part in salted water. Finely chop the legs and fry until browned, adding onions, sour cream and cheese a little later. The following preparation steps are:

  1. Remove the mushroom caps from the water and dry on napkins.
  2. Preheat the oven to 200 degrees, oil a baking sheet, place the caps stuffed with filling on it.
  3. After 20 minutes of baking, remove the baking sheet and carefully crack a quail egg into each cap, being careful not to damage the yolk, to create a mini-fried egg.
  4. Send the pan back before baking the eggs.
  5. Before serving, sprinkle with pepper and chopped herbs.

You can bake mushrooms with eggs in another way:

  1. Place the mushroom caps on an oiled baking sheet, season each with salt and spices, and stuff with grated cheese.
  2. Immediately crack a quail egg into each cap so that the shape of the yolk is preserved and it does not spread.
  3. Cook for about a third of an hour if the temperature is set to 180 degrees, because during this time the mushrooms become juicy and aromatic.

Video: how to cook stuffed champignon caps in the oven

Stuffed champignons in bacon

Nothing revolutionary new, the most common recipe, without extra labor. It takes longer to describe than to do.



Served with melting potatoes and dill-yogurt sauce.


Products:


large champignons -500 g


bacon 100-120 g


semi-hard cheese 20-30 g (possibly without cheese)

juice of a quarter of a lemon


2-3 tbsp. olive oil


hot red pepper - a quarter tsp.


granulated garlic - a quarter tsp. (can be fresh)


thyme - a pinch


salt - a little, you need to take into account the saltiness of the bacon



mushroom stems

white bread 2 slices


chopped parsley 2 tbsp.


onion 1 piece (small)


vegetable oil 1-2 tablespoons


butter 1 tbsp.


lim. juice of a lemon wedge


pepper, salt, garlic to taste


1. Wash the mushrooms, separate the stems, remove the films.

2. Brush with marinade on all sides using a brush. Leave to marinate for an hour or half an hour.


***if you cook without bacon, then before marinating, you can lightly fry the mushrooms on the cap side.



3. Finely chop the onion and fry in vegetable oil until transparent.


4. Finely chop the legs and sprinkle with lemon juice. Add to onion. Fry until the legs release juice.


5. Grind the pieces of white bread in a processor. Add oil to the mushrooms and onions, throw in the bread crumbs and parsley. Fry lightly until lightly browned. Cool a little.


6. Grate the cheese on a fine grater.


7. Stuff the caps with the mixture, press with your hand, sprinkle with cheese, and wrap in bacon.

A delicious holiday dish: Champignons in bacon for an appetizer, mushrooms can be prepared for eating at the home table, a simple recipe with photos.

Ingredients:

champignons, 500 g
bacon, 120 g
cheese, 30 g
white bread, 2 slices
onion, 1 pc.
lemon, 1/2 pcs.
olive oil, 2-3 tbsp. l.
vegetable oil, 1-2 tbsp. l.
parsley, 2 tbsp. l.
butter, 1 tbsp. l.
hot pepper, pinch
garlic, pinch
thyme, pinch
salt, to taste
black pepper, to taste

Preparation:

Recipe for Champignons in Bacon for Appetizer
1. First, prepare the marinade. Add 2-3 tbsp to the juice from a quarter of a lemon. l. olive oil, a little red hot pepper and garlic - dried granulated or fresh chopped, a pinch of thyme and, if desired, a little salt (remember that bacon is also salty).
2. Wash the champignons, separate the stems from the caps and brush with marinade. Using a brush, coat the caps on all sides and leave to marinate for 30-60 minutes.
3. Finely chop the onion and fry in vegetable oil until transparent. Finely chop the mushroom stems as best we can, sprinkle with lemon juice and add to the onion. Fry until juice appears.
4. Grind white bread in a blender into crumbs. Add butter, chopped parsley and bread crumbs to the onions and mushrooms. Fry until browned and let cool slightly.
5. Grate the cheese on a fine grater. We fill the hats with the bread mixture, sprinkle with cheese, wrap in bacon and secure with toothpicks. Bake at 180-200 degrees for about 15-20 minutes on a baking sheet lined with foil and greased with oil.
The dish prepared according to the recipe: Champignons in bacon for an appetizer, serve.
Bon appetit!

Hello everyone, Alex is with you again. The other day, my wife and I decided to go have a bite to eat at a pizzeria.

Champignons baked with cheese and pork barrel

The set of products is very simple and accessible to most of us: champignons, green onions, cheese (mozzarella for baking), bacon, salt and spices. Since the dish is baked for only a short time, I think that, in principle, any cheese will do. I stole what I had from my wife :)

We clean the champignons, cut out the core, wash them (by the way, I received a stick from my wife for getting them wet - and they are already juicy). Salt and sprinkle with spices. I used Provencal herbs, but here you can taste... if you want it spicier, add pepper. Place cheese on top and bacon on top. Decorate with green onions.

Instead of onions, there may be other greens, but in this particular dish, onions highlight the taste of champignons very well. We put the whole thing in the oven. You don’t have to grease the foil with oil: the champignons will release enough liquid.

Bake for 25 minutes at a temperature of 180-200 degrees.

Well, this is what we ended up with. Serve the champignons, baked with cheese and flank, to the table.


Bon appetit!

Step-by-step recipes for preparing delicious and satisfying champignons in bacon

2018-05-12 Natalia Danchishak

Grade
recipe

2851

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

15 gr.

Carbohydrates

1 gr.

177 kcal.

Option 1. Classic recipe for champignons in bacon

Mushroom appetizers are always popular. Stuffed champignon caps are delicious on their own, and if you bake them in bacon, you get an interesting dish.

Ingredients

  • dill to taste;
  • two cloves of garlic;
  • 12 slices of bacon;
  • 50 g butter;
  • 30 ml cream;
  • 100 g Dutch cheese.

Step-by-step recipe for champignons in bacon

Peel the thin outer skin from the champignons. Wash. Carefully remove the stem. Using a spoon, carefully scrape the partitions out of the caps.

Finely chop the mushroom stems. Peel the garlic and finely chop. Coarsely grate the cheese. Combine all ingredients, add soft butter and pour in cream. Stir well.

Stuff the champignon caps with the resulting filling. Sprinkle lightly with grated cheese on top. Wrap each cap with a strip of bacon. Place the mushrooms in a heatproof dish. Place it in the oven, preheating it to 200 degrees. Bake for 20 minutes. Sprinkle the finished dish with chopped dill and serve.

It is better not to wash the mushrooms, but to wipe them with a damp sponge, so they will absorb a minimum of moisture. The champignons should be approximately the same size so that the mushrooms bake evenly.

Option 2. Quick recipe for grilled mushrooms in bacon

An original way to cook delicious champignons over a fire. Cream cheese is used as filling. Thanks to thin slices of bacon, the filling will not leak out, and the dish will turn out juicy.

Ingredients

  • eight large champignons;
  • cream cheese - 80 g;
  • long slices of bacon - eight pieces.

How to quickly cook mushrooms in bacon on the grill

Wipe with a damp cloth and dry large champignons. Carefully separate the caps from the stems.

Place a spoonful of cream cheese in each cap. Wrap in a thin strip of bacon and secure with a toothpick.

Light the coals in the grill in advance and wait until they burn out. Place a grill on top. Place the prepared bacon-wrapped champignon caps on it. Fry for ten minutes on each side until deliciously browned. Serve with any sauce.

Be sure to wait for the coals to burn. Mushrooms will burn quickly over high heat. Instead of cream cheese, you can use any other cheese, after crushing it into small chips.

Option 3. Bacon-wrapped mushrooms stuffed with Philadelphia cheese and herbs

Champignon caps stuffed with a mixture of Philadelphia cheese and herbs - an original, aromatic and very tasty appetizer.

Ingredients

  • 12 fresh large champignons;
  • rosemary;
  • nine strips of bacon;
  • 20 ml olive oil;
  • 200 g Philadelphia cheese;
  • sea ​​salt;
  • fresh parsley;
  • freshly ground black pepper.

How to cook

Clean the champignons, wipe with a damp sponge and dry. Carefully remove the legs. Carefully remove the partitions from the caps with a spoon.

Rinse the greens, dry and finely chop. Combine the cheese with parsley and finely chopped mushroom stems. Pepper, salt and mix.

Stuff the prepared caps with cheese filling. Thread them onto wooden skewers, four each. Wrap in bacon and fry in a frying pan with heated olive oil, sprinkling with rosemary.

Philadelphia cheese is quite expensive, but you can make an analogue of it yourself from kefir. It is pre-frozen, then laid out on gauze and hung. Leave until all the whey has drained.

Option 4. Champignons in bacon stuffed with cheese and nuts

Nuts will add piquancy to the filling and make the dish satisfying. The appetizer is juicy thanks to the bacon that is used to wrap the champignon caps.

Ingredients

  • 300 g fresh champignons;
  • sea ​​salt;
  • half stack ground walnuts;
  • three cloves of garlic;
  • cheese - 100 g;
  • 200 g thin slices of bacon;
  • 30 g fresh parsley.

Step by step recipe

Wash the champignons, dry them and carefully separate the caps from the stems. Place the caps, hole side up, in a dry, hot frying pan and lightly fry. Turn over to drain excess juice.

Grind the walnut kernels using a coffee grinder or blender into fine crumbs. Grate the cheese on a fine grater. Rinse and dry the parsley. Finely chop the greens. Peel the garlic slices and squeeze through a press. Combine all prepared ingredients, pepper, salt and mix.

Fill the hats with cheese and nut filling. Wrap each one in bacon so that it completely covers the opening with the filling. Place the stuffed champignon caps, wrapped in bacon, in a heat-resistant dish and place in an oven preheated to 180 degrees for a quarter of an hour. Cool and serve.

The taste of the filling will be even richer if the nuts are lightly fried in a dry frying pan. If the mass turns out to be dry, you can add a little mayonnaise to it.

Option 5. Champignons in bacon with salmon

An appetizer prepared according to this recipe will look impressive at a traditional feast or buffet table.

Ingredients

  • 300 g lightly salted salmon fillet;
  • sea ​​salt;
  • 16 large champignons;
  • freshly ground black pepper;
  • 16 slices bacon.

How to cook

We clean the champignons from the upper thin skin. Carefully separate the caps from the stems. Lightly salt the caps and season with pepper.

Check the salmon fillet for small bones. If there are any, be sure to remove them with tweezers. Cut the fish fillet into 16 small slices. Place a slice of salmon in each champignon cap.

Place the stuffed champignon cap on the edge of a thin strip of bacon. Carefully wrap and pin with a wooden skewer. Cover a baking sheet with foil and grease it with oil. Place the stuffed champignons in bacon and place in the oven, preheating it to 220 C. Bake for about a quarter of an hour. Serve the dish hot.

Instead of salmon, you can use salmon. Those who don't like fish can put a piece of chicken fillet and a slice of tomato into hats.

Option 6. Champignons in bacon with minced meat

Champignons stuffed with minced meat and baked in the oven are an excellent addition to any side dish.

Ingredients

  • six large champignons;
  • a slice of garlic;
  • bulb;
  • egg;
  • minced meat - 200 g;
  • one sliced ​​loaf;
  • salt;
  • 3 g spices for minced meat.

Step by step recipe

Rinse the peeled onion and chop it as finely as possible. Wipe the champignons thoroughly with a damp sponge and carefully separate the stems. Carefully, so as not to damage the cap, clean the partitions with a spoon. Chop the legs.

Fry the onion with chopped legs, stirring constantly, until lightly browned. Place the minced meat in a bowl, season it with spices, add an egg and garlic squeezed through a press. Stir. Combine the minced meat with the fried mushrooms and stir again.

Fill the mushroom caps with the filling. Place two strips of bacon in a crisscross pattern. The bottom one should be a little longer. First, fold the short strip up, then the long one. To be safe, insert a toothpick vertically so that the strips do not fall apart during baking.

Place the champignons in a mold, add a little water and place in the oven. Set the temperature to 200 C. Bake for half an hour.

To prepare the filling, use mixed minced meat to make the dish juicy. Minced chicken will reduce the calorie content of the dish.