Oven stuffed mushrooms with cheese - 10 step-by-step recipes

Champignons with cheese is an excellent hearty dish, suitable for lunch, dinner, or for a festive table. Creative chefs have come up with a ton of recipes for stuffed champignons, and we share with you 10 best recipes for stuffed mushrooms in the oven with cheese step by step with a photo. Be sure to try the best ones!

Oven-baked stuffed mushrooms with cheese and garlic

Servings - 5

Cooking time - 30 minutes

Appetizing and aromatic mushrooms stuffed with garlic and cheese will be great both hot and cold. This appetizer is prepared very easily and quickly, the most important thing is to choose the right mushrooms for stuffing.

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  First, prepare the mushrooms. They must be thoroughly rinsed in running water, and then the legs must be cut off as close to the base of the cap. Place each hat in a baking dish. Try to arrange the mushrooms very tightly to each other, as they will shrink a lot during baking. Be sure to place a small piece of butter in each hat - for juiciness.
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  Then you need to prepare the filling for the mushrooms. To do this, grate the selected cheese on a fine grater, which will not flow (suluguni or parmesan is an ideal choice). Then pass the garlic through a garlic press. Mix cheese with garlic, and then add mayonnaise to the ingredients. Stir the mixture thoroughly.
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  Fill the champignon caps tightly with a mixture of cheese, garlic and mayonnaise so that there is a crust on top. After that, start baking the dish. The oven needs to be heated to 180 degrees and place the mold with mushrooms there for 20-25 minutes.
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  Ready-made champignons will be beautiful, ruddy and very juicy. You can serve them immediately, or you can let the mushrooms cool completely to begin with - they are very tasty when cold!

A simple and delicious recipe for stuffed mushrooms with cheese

The simplest, but very tasty recipe, which is suitable for the oven and even for roasting on the grill in the grill. You will spend a minimum of time on this dish, having received a great addition to any set of dishes.

Ingredients:

• Champignons - 0.5 kg.
• Hard cheese - 200 gr.
• A mixture of Provencal herbs to taste.
• Butter - 30 gr.

Cooking process:

1. Peel and wash the champignons under running water. The legs must be removed by cutting them to the very root. As a result, you should only have the hollow caps left.
2. The cheese must either be grated on a medium grater or cut into small cubes. Mix it with a mixture of Provencal herbs, and you can also add to the filling and other spices.
3. Place the champignon caps inside a baking dish, or spread the foil on a baking sheet and spread the champignons on top of the foil. Remove the butter from the refrigerator and cut into pieces according to the number of caps.
4. First, put a piece of butter in each cap, and then put the same amount of cheese and spice filling in each mushroom. The finished semi-finished product will need to be placed in an already preheated oven, so turn on the oven to heat up 180-190 degrees.
5. When the oven is preheated, place the mushrooms inside for 20 minutes. During this time, they just have to reach readiness. Remove the finished dish from the oven and serve hot or cold on a large platter.

How to bake mushrooms stuffed with cheese legs?

This recipe is, so to speak, waste-free. The mushroom filling will use the legs that are usually thrown away. The recipe is simple, tasty, and the dish is quite satisfying and low in calories.

Ingredients:

• Champignons - 0.5 kg.
• Suluguni cheese - 50 gr.
• Parmesan cheese - 50 gr.
• Ground pepper - to taste.

Cooking process:

1. For starters, take the large royal mushrooms with large hats. They must be thoroughly washed in running water, and then cleaned of the film and cut off the legs, approaching the base as much as possible.
2. Dry the mushrooms and place them on the foil on a baking sheet or in a baking dish. Then start preparing the filling. To do this, cut the cheese into random pieces and put it together with the mushroom legs in the blender chopper. Grind the ingredients so that they are more or less homogeneous and add ground pepper.
3. Turn on the oven at 180-190 degrees and start stuffing the mushrooms. Tamp an equal amount of filling into the mushroom caps, stuffing the caps tightly with a mixture of cheese and legs.
4. Place the form with the workpiece in a hot oven and mark for 25 minutes. After this time, remove the finished dish from the oven and serve directly in the form, or by placing the appetizer on a large dish.

Bon Appetit!

Delicious champignons baked with chicken and cheese

A very satisfying dish that simply amazes with its amazing taste and aroma! Appetizing chicken fillet filling with spices fried in a pan will well complement the taste of mushrooms and make the dish nourishing.

Ingredients:

• Large champignons - 0.5 kg.
• White onion - 1 pc.
• Chicken fillet - 1 pc.
• Hard cheese - 100 gr.
• Spices to taste.
• Salt to taste.
• Vegetable oil - for frying.

Cooking process:

1. First you need to prepare the mushroom filling. To do this, take a chicken fillet and rinse it thoroughly in running water. Dry the chicken flesh with a paper towel and set aside.
2. Next, peel one onion and also rinse it in water. Chop the onion finely with a sharp knife. Then pour some vegetable oil into a convenient skillet and dip the onion there.
3. Saute the onion over low heat, and at the same time finely chop the chicken fillet. Add the chicken to the sautéed onion skillet and continue frying the ingredients, increasing the heat under the skillet. Season with salt and spices to taste.
4. Rinse the champignons and remove the legs, cutting them out to the very root. Then bring the chicken in a skillet until tender and start stuffing the mushroom caps. Tamp the filling tightly into each mushroom.
5. Turn on the oven 180-200 degrees so that it is already preheated by the time the workpiece is ready. Grate the hard cheese on a medium or fine grater and sprinkle generously on each hat with cheese.
6. In an already hot oven, place the refractory mold with the workpiece for 25 minutes. During this time, the mushrooms will have time to cook and the cheese will brown. Remove the appetizer from the oven and serve immediately, or cool the dish before serving.

Step-by-step recipe for mushrooms with minced meat and cheese

Any minced meat is perfect for stuffing champignons. It is especially tasty to stuff mushrooms with minced beef and cheese. Thanks to the combination of meat and mushrooms, the dish will be very satisfying and can serve not only as an appetizer, but also as a main dish on the table.

Ingredients:

• Large champignons - 0.5 kg.
• Minced beef - 0.3 kg.
• White onion - 1 pc.
• Hard cheese - 150 gr.
• Dill and parsley - ½ bunch.
• Salt to taste.
• Ground black pepper to taste.
• Olive oil - for frying.

Cooking process:

1. Take the freshest ground beef and prepare it for the filling. To do this, you will need to fry the minced meat along with onions and spices. Peel the onion and chop finely with a knife, then put some olive oil in the pan and dip the onion into it.
2. Over low heat, you need to sauté the onion, regularly stirring it and not letting it burn. When the onion is translucent, add the minced beef to it and turn the heat up, as the mince will release a lot of liquid.
3. Over medium heat, sauté the ground beef and onions, stirring the mixture regularly in the skillet. Add salt and ground black pepper, then chop the herbs and add to the mince pan as well.
4. Continue frying the filling until the minced meat is fully cooked, and then prepare the mushrooms. They need to be cleaned of films, washed and freed from the legs. Place the mushroom caps in a fireproof mold, placing them tightly next to each other.
5. Turn on the oven 180-200 degrees, and then start stuffing the mushrooms. Put the same amount of minced meat in each cap, stuffing the caps tightly. After that, grate the cheese on a fine grater and sprinkle the minced meat with cheese on the caps so that an appetizing crust forms when baking.
6. Place the mold with mushrooms in the oven for 25 minutes. After the allotted time has passed, remove the finished dish from the oven and serve it with various side dishes - rice, salad or potatoes.

Bon Appetit!

How to cook mushrooms stuffed with ham and cheese?

A simple and quick snack option when guests are almost on the doorstep. You literally need about forty minutes for the dish to be completely ready - not so long for lunch. The rich aroma of mushrooms and ham with cheese will fill your kitchen with aroma and instantly bring everyone to the table!

Ingredients:

• Champignons - 0.4 kg.
• Ham (any) - 150 gr.
• Hard cheese - 150 gr.
• White onion - 1 pc.
• Butter - for frying.
• Ground pepper to taste.

Cooking process:

1. First, peel the mushrooms from the films, rinse them in running water and remove the legs, cutting them off at the very base. Then scrape each hat a little with a spoon to form a larger indentation.
2. Arrange the mushroom caps in a refractory form, pressing them tightly together and take care of the filling. Cut the ham into very small cubes, and also cut the legs that you removed from the mushrooms. Peel the onion and rinse, then chop it finely with a knife.
3. Put some oil in a frying pan and dip the onion and champignon legs into it. Sauté the legged onions over moderate heat until the onions become translucent. Then put the ham in the pan and sprinkle the ingredients with ground pepper. Stir everything together and fry until the ham and onion mixture is crispy.
4. Turn the oven to 180 degrees and grate hard cheese on a medium or fine grater. Then start spreading the filling over the mushroom caps, stuffing each mushroom tightly with minced meat. At the end, sprinkle the mushrooms with cheese and send the dish with the dish to the oven for twenty minutes.
5. The champignons are ready when the cheese turns brown. Remove the dish from the oven and serve directly in the baking dish or by placing the mushrooms on the dish.

Oven-baked stuffed mushrooms with cheese and sour cream

This appetizer turns out to be very tender, thanks to the sour cream in the filling. This appetizing dish will perfectly fit into any lunch or holiday menu, and besides, it is prepared very quickly and easily.

Ingredients:

• Large champignons - 10 pcs.
• Sour cream - 150 gr.
• Hard cheese - 100 gr.
• White onions - 1 pc.
• Greens to taste.
• Salt to taste.

Cooking process:

1. Rinse the mushrooms in running water, then remove the legs, but do not throw them away.Arrange the mushrooms in a refractory dish with the notch up and start preparing the filling for the mushrooms.
2. Finely chop the onion, herbs and champignon legs. After that, pour the oil into the pan and put the mixture of onions, herbs and champignon legs there. Fry the ingredients over low heat until golden brown and then add the sour cream.
3. Salt the filling and simmer it for just a couple of minutes. After that, turn off the heat and start stuffing. Turn the oven to 180 degrees, and grate the cheese on a fine grater. Stuff the mushrooms with the filling, putting it tightly into the caps. Then sprinkle the cheese on the mushrooms.
4. Put the mold with mushrooms in a preheated oven and mark for twenty minutes. After the allotted time, remove the finished dish from the oven and serve hot right in the mold.

Bon Appetit!

Delicious recipe for champignon mushrooms baked with tomato and cheese

Another mouth-watering option for oven-baked champignons that you should definitely try. This simple and tasty dish will not leave anyone indifferent and will perfectly fit into any lunch menu. Try it!

Ingredients:

• Large champignons - 15 pcs.
• Mayonnaise - 3-4 tablespoons.
• Hard cheese - 150 gr.
• Tomato - 1 pc.
• Oil for frying.

Cooking process:

1. Peel the mushrooms from films and rinse in running water. Cut the legs and set them aside. Arrange the mushroom caps in a baking dish and start preparing the filling.
2. Finely chop the mushroom legs and put them to fry in a pan with a little oil. Cut the tomato into circles, according to the number of caps in the form. Grate the cheese on a medium grater.
3. Combine the fried champignon legs with mayonnaise and grated cheese, mix. Put a slice of tomato in each cap, and then stuff the caps with mayonnaise, legs and cheese filling.
4. Turn the oven on to heat up to 180 degrees and wait until it warms up. Put the mold with mushrooms in a hot oven for twenty minutes, then remove the finished dish.
5. Let the mushrooms cool slightly, then place them on a platter and serve with a variety of salads and side dishes.

A simple recipe for mushrooms stuffed with bacon and cheese

The aroma of fried bacon and cheese with mushrooms will fill not only your kitchen, but the whole house. This simple but very satisfying appetizer is perfect for a light meal on the occasion of a holiday or a romantic dinner.

Ingredients:

• Champignons - 0.4 kg.
• Bacon - 150 gr.
• Hard cheese - 150 gr.
• Olive oil - for frying.
• Ground pepper to taste.

Cooking process:

1. First, peel the mushrooms, then rinse them in running water and remove the legs, cutting them off at the very base. Then scrape the inside of each hat lightly with a spoon to form a larger indentation.
2. Arrange the mushroom caps in a baking dish, pressing the mushrooms tightly together and start preparing the filling. Cut the bacon into slices, and finely chop the legs that you removed from the mushrooms.
3. Pour some olive oil into a frying pan and dip the mushroom legs into it. Fry the mushroom legs until golden brown. Then place them on a plate and begin to fry the bacon until crisp.
4. Turn the oven to 180 degrees and grate hard cheese on a medium or fine grater. Then begin to lay out the fried champignon legs over the mushroom caps, stuffing each mushroom tightly. Then place a rolled bacon strip in each mushroom. At the end, sprinkle the mushrooms with cheese and send the dish with the dish to the oven for twenty minutes.
5. The champignons are ready when the cheese turns brown. Remove the dish from the oven and serve directly in the baking dish or by placing the mushrooms on the dish.

Champignon mushrooms stuffed with curd cheese

Delicate cheese filling and mouth-watering champignon caps are the perfect combination for a light dinner or a romantic evening with wine. It won't take you long to prepare this chic snack, and the result will be simply excellent.

Ingredients:

• Large champignons (royal) - 0.5 kg.
• Curd cheese - 200 gr.
• Fresh greens - ½ bunch.
• Soy sauce - 2 tablespoons
• Olive oil - 1 tablespoon

Cooking process:

1. Rinse the mushrooms in running water, and then remove the films and cut the legs to the very root. You can throw the legs away - they are not needed. Place the mushrooms in a plastic bag and add the soy sauce with olive oil.
2. Shake the bag of mushrooms well to mix everything. Set it aside for a while so that the mushrooms are lightly marinated and prepare the filling.
3. Combine curd cheese with finely chopped herbs and spices of your choice. Then set the filled bowl aside and remove the mushrooms from the bag. Put the mushroom caps on a baking sheet or in a baking dish and send them to an oven preheated to 180 degrees for literally fifteen minutes to cook the mushrooms.
4. Let the ready-made champignons cool, pour the juice out of them (which will appear in the recess of the caps during baking) and fill each cap with cheese and herbs. You can use a pastry syringe for this, then the shape of the cheese in each mushroom will be very beautifully designed.
5. Serve the finished dish on a beautiful dish, placing the mushrooms (optional) on a pillow of lettuce leaves.