Stuffed champignons with ham. Champignons with ham and cheese Mushrooms stuffed with ham and cheese in the oven
We have previously written about the beneficial properties of mushrooms. If you read the publication, then you already know that they are a real storehouse of useful substances that are rarely found in such quantities.
Rich in protein, mushrooms are not inferior in their nutritional value to beef meat, and in addition, they contain large quantities of enzymes and organic acids necessary for the functioning of our body.
Therefore, it is recommended to regularly include various mushroom dishes in your diet - mushroom soup, fried mushrooms in sour cream, delicious salads with mushrooms, as well as various mushroom snacks.
Let's find out today how to prepare a very tasty and simple champignon appetizer that your friends and family will surely enjoy. You can always please your guests at your holiday table with this appetizer or prepare it for a family celebration.
To prepare stuffed champignons you do not need any special products. You can buy all the ingredients at any nearest store.
So, let's start cooking!
Ingredients
To prepare champignons we will need:
- 10 large fresh champignons;
- 150-200 g ham;
- 2 onions;
- 150 g cheese;
- 40-50 ml sour cream;
- salt and pepper to taste.
If you don't have ham, you can cook champignons with chicken or minced meat.
In addition, you can decorate the top with cherry tomato slices and add a little mayonnaise to the filling. Don't be afraid to experiment and do what you like best.
Preparing snacks
1. First of all, you need to prepare the mushrooms themselves. To do this, you need to wash them, remove the films, and also separate the legs, which will be needed to prepare the filling. To do this, carefully cut out each leg in a circle using a knife so that there is a hole in the cap, as shown in the photo below:
2. The legs that we separated from the caps need to be thoroughly chopped. The chopped legs will be used to prepare the filling:
3. After the legs are finely chopped, you need to chop the ham very finely:
4. Chop the onions in the same way and start preparing the minced meat for this delicious mushroom appetizer. Mix all ingredients and place in a hot frying pan, where fry for several minutes with a small amount of vegetable oil.
5. After the minced meat is fried a little, you need to add sour cream (3 tablespoons), pepper, salt and leave to simmer until done.
6. After the minced meat is ready, you need to add it to each previously prepared cap. It is convenient to do this with a teaspoon, adding so that the minced meat lies on the cap in a small mound.
7. Place champignon caps stuffed with filling on the grill and sprinkle grated cheese on top, as shown in the photo below:
8. While the champignon caps are stuffed with minced meat, you need to turn on the oven and let it warm up thoroughly. When all the champignons are prepared and the oven has warmed up to 200°C, you can place the rack with mushrooms in it:
9. Cooking time depends primarily on the temperature and size of the caps. On average, the cooking time for stuffed champignons ranges from 20-25 minutes (at a temperature of 200°C) to 30-35 minutes at a lower temperature.
10. When the mushrooms are completely ready, turn off the oven and remove the grill with the baked champignon caps.
Stuffed champignons- a beautiful, tasty dish that will successfully decorate any holiday table and is very easy to prepare. Mushrooms look great and can be served equally well as a hot dish or as a cold appetizer. Having once understood the principle of cooking stuffed champignons in the oven, then you can easily experiment with different fillings, creating new flavor combinations. Champignons can be stuffed with anything - any meat, vegetables, fish fillings. For stuffing, it is better to buy mushrooms of approximately the same size and not the smallest ones. Here are some of the most common recipes.
Helpful Tips:
1. To prevent mushroom caps from wrinkled in the oven, you need to put a small piece of butter in each one.
2. Having sprinkled the dish with cheese and put it in the oven, you need to carefully monitor the dish and take it out as soon as the cheese begins to brown. If you miss the moment, the dish will be dry.
3. It is better to serve stuffed mushrooms hot, but if the dish has cooled slightly, it will still be very tasty.
4. Choose larger mushrooms; they are easier to stuff. When you clean mushrooms, do not put them in water. They are like little sponges and will absorb water; simply wipe them clean with a damp towel.
5. Decide how you will prepare the caps for stuffing. They can be used raw, lightly fried, boiled or pickled. Some people don’t like stuffing raw caps because the finished dish retains the crunchy effect. To avoid this, the cleaned caps are additionally processed in different ways:
- fry on both sides for 1-2 minutes in a heated frying pan with a small amount of vegetable oil;
- bake in a preheated oven at 200 degrees for 5-7 minutes, putting a small piece of butter inside the cap;
- boil in salted water for 2-3 minutes;
- marinated according to the method of British chef Jamie Oliver.
It’s worth dwelling on the last method in more detail, because this is the same magical note that gives the dish a special sound.
Ingredients for marinating caps:
- Chili pepper - small piece
- Garlic - 1 clove;
- Parsley - 2-3 tbsp. spoons;
- Lemon juice - 1 tbsp. spoon;
- Salt - to taste;
- Vegetable oil - 3 tbsp. spoons.
- Preparation procedure:
- Chop garlic, pepper, parsley.
Add lemon juice, salt and a mixture of spices to the oil, stir.
Rub the mushroom caps with the resulting marinade and leave for about half an hour.
Choose the filling to your liking, carefully stuff the prepared caps with it and place in a well-heated oven. Bake at 190-200 degrees for 20 to 30 minutes, depending on the filling and size of the caps.
Champignons with ham
Champignon
Onion
Ham (or salami)
Sour cream
Cheese
PREPARATION:
Separate the stems from the caps of the mushrooms. Finely chop the legs.
Finely chop the onion and fry (until soft), add the legs to it and fry until the liquid has evaporated.
Place in a salad bowl. Add finely chopped ham and cheese. Season with sour cream. Fill the mushroom caps with this minced meat. Bake in the oven for 20 minutes.
Champignons with chicken and tomatoes
Champignon
Olive oil
Carrot
Bulb onions
Chicken meat
Tomatoes
Garlic
Rice
Salad
Salt, pepper and spices to taste
PREPARATION:
Wash the champignons, separate the stems from the caps. Chop the legs. Grate the carrots, chop the onion and garlic finely. Mix. Finely chop the chicken meat and add it. Boil the rice and add to the whole mixture. Fry in olive oil for 4-5 minutes, adding spices. Then stuff the champignon caps and bake in the microwave or oven for 5-7 minutes. Transfer to a plate, garnish with lettuce and tomatoes. Bon appetit!
Caucasian style champignons with nuts
500 g champignons
200 g walnuts
1 medium onion
100 g hard cheese
2-3 cloves of garlic
salt, pepper to taste
mayonnaise
vegetable oil for frying.
PREPARATION:
Wash the mushrooms well, remove the stem and chop it. Rub the caps with salt and pepper and leave to marinate. Fry for growing. oil the onion until transparent, add chopped mushroom stems, fry until tender, salt and pepper to taste. Pass the nuts through a meat grinder, along with the garlic. Grate the cheese on a fine grater. We combine the fried legs with nuts, garlic, cheese and fill our hats with the prepared filling. We make a pattern of mayonnaise on top and put it in the oven for 30 minutes at 180 degrees. I add a little water to the pan.
Home-style champignons with minced pork and herbs
300 g champignons
200 g minced pork
1 onion
150 g cheese
mayonnaise
COOKING METHOD
Wash the mushrooms, cut out the middle, spread with mayonnaise. Finely chop the onion and mix with the minced meat (you can add finely chopped, fried mushroom stems to this). Salt and pepper. (you can add any other spices. I added coriander, rosemary, a mixture of peppers, and a little nutmeg). Stuff the mushrooms with minced meat, spread with mayonnaise, sprinkle cheese on top and bake until golden brown, at a temperature of 150-180 degrees.
Champignons with cheese and herbs
Champignon
green onions
dill
feta cheese
grated cheese
vegetable oil
salt pepper
COOKING METHOD
Wash the mushrooms, dry them, cut out the stems.
Finely chop the legs, green onions, dill, add feta cheese, salt and pepper and fill the caps with the mixture.
Sprinkle grated cheese on top, place on a baking sheet, drizzle with oil and bake in a preheated oven.
I baked them at 180 degrees for 30-40 minutes.
Champignons with quail eggs and minced meat in cream
400g large champignons (especially for stuffing),
Quail eggs - quantity equal to the number of caps,
200g minced meat,
1 onion,
Cream-300-400g (15-20%),
200 g grated cheese,
Salt, pepper, nutmeg and allspice, to taste.
COOKING METHOD
And so let’s go ahead, peel and wash the mushrooms, cut out the stems, chop the stems finely. Boil the quail eggs and peel them. We make minced meat - add finely chopped onion, chopped mushroom stems to the minced meat, beat in a chicken egg, pepper, salt, add grated nutmeg and ground allspice. Mix the minced meat well. Form a round meatball and put a boiled quail egg in it, now put this meat ball in the champignon cap. Place all the stuffed caps in a fireproof form, pour cream into it, lightly salt and pepper it. Cover the form with foil and bake in the oven at a temperature of 200 degrees for about 30 minutes, then carefully remove the foil and sprinkle with grated cheese and bake for another 5-10 minutes.
Tender champignons with chicken and peas
Champignon mushrooms (large) - 500 g
Onions - 2 pcs.
Chicken meat (boiled) - 300 g
Green peas (canned) - 100 g
Hard cheese – 150 g
Sour cream (to taste)
Soy sauce (to taste)
Spices (to taste)
Salt (to taste)
Greenery
Vegetable oil - 2 tbsp. l.
Butter - 50 g
COOKING METHOD
Remove the stems from the mushrooms and boil the caps for 5 minutes.
We chop the mushroom stems, also chop the onion and fry in vegetable oil. Grind the boiled chicken in a blender. Combine the chopped chicken, fried mushrooms with onions, green peas, grated cheese and mix, adding spices to taste. Add sour cream and soy sauce to the finished filling. Stir and, if necessary, add salt. Stuff the mushroom caps with this minced meat, sprinkling grated cheese on top. Place butter on a baking sheet and pour in a little water. Bake in the oven at 180 degrees. until golden brown. The mushrooms are ready, please bring them to the table!
Champignons with shrimps "Sea temptation"
Champignons (large) - 4 pcs.
Shrimp (boiled-frozen) - 100g
Green onion (to taste)
Sour cream (25% fat) - 1 tbsp.
Red caviar - 1 tbsp.
Hard cheese (grated) - 1 tbsp.
Salt pepper
Vegetable oil - 1 des.l.
Butter - 40g
COOKING METHOD
Chop the mushroom legs, green onions and shrimp.
Quickly fry mushrooms and green onions over high heat in a mixture of vegetable and butter.
Wash the mushrooms, remove the stems and remove the outer skin from the cap.
Add shrimp and sour cream, salt and pepper to the mushrooms and onions, mix. Stuff the mushroom caps with the prepared filling and place in a preheated room at 200 degrees. oven for 15 minutes.
Sprinkle the finished caps with grated cheese and caviar. Bon appetit!!!
Champignons with potato and mushroom filling
16 pcs. Champignon
3 pcs. potato
150 g cheese
3 tbsp. mayonnaise
3 cloves garlic
greenery
salt
pepper
Preparation:
Grate the boiled potatoes on a fine grater. Grate the cheese. Pass the garlic through a press. Finely chop the greens. Mix potatoes, herbs, garlic and cheese. Add salt and pepper to taste. Add mayonnaise. Carefully remove the stems of the mushrooms, leaving only the caps. Fill the mushroom caps with the prepared filling. Place in an oven preheated to 200 degrees for 15 minutes.
Ready!
10-15 large champignons;
20g butter;
100g low-fat ham;
1 red sweet pepper;
2 onions;
2 cloves of garlic;
20ml vegetable oil;
parsley for decoration;
50 grams of hard cheese.
Wash the champignons and carefully remove the stems. Melt the butter in a frying pan and fry the mushroom caps. Then transfer them to a plate so that they do not break
Peel and wash the vegetables. Crush the garlic in a press, chop the onion with a knife, chop the greens finely, cut the ham and pepper into small cubes. Mix the listed ingredients in a frying pan with the remaining oil, cover with a lid and fry for a few minutes. Then turn off the heat and let the resulting filling stand for some more time. Grease a baking dish with vegetable oil, lay out the mushroom caps, stuff each of them with the filling, salt each of them on top and bake for 20 minutes under foil (180°) in the oven. In the multicooker, set the “Baking” program for 25 minutes. But it’s still better to be guided by the power of your multi. Grate the cheese finely using a grater. Remove the pan with mushrooms, sprinkle cheese on top and return it to the oven or slow cooker for a few more minutes.
As soon as the cheese is sufficiently melted and slightly baked, the dish can be taken out and, after cooling, served, garnished with lettuce leaves. Bon appetit!
Champignons "Four fillings"
“Liver” filling
Melt 100 g of butter and fry 400 g of chicken liver over medium heat for 3 minutes.
Pour in 30 g of brandy and fry for about 5 minutes until the liver is ready.
Puree the liver in a blender, add salt, pepper and 100 g of very finely chopped bacon.
Stuff the caps of large champignons, from which the stem has been removed in advance, and bake for 15-20 minutes in the oven.
“Cheese” filling
Mix 1-2 finely chopped garlic cloves, 50 g of very small bread crumbs, 100 g of grated cheese (preferably mozzarella), 70 g of soft butter, chopped fresh parsley. Mix thoroughly and add salt.
Stuff the caps of large champignons and place in the oven for 15-20 minutes.
“Nut” filling
Grind and fry 100 g almonds.
Remove the stems of the champignons, chop them finely and fry until cooked.
Mix champignon legs, almonds, 100 g of soft creamy cheese, 100 g of tartar sauce and 2-3 tbsp. tablespoons finely chopped green onions.
Stuff the caps of large champignons and bake in the oven for 15-20 minutes.
Filling "Meat"
Very finely chop 300 g of smoked meat and fry it for 5 minutes.
Remove from heat and dry on a paper towel.
Add 100 g of chopped dried cherries, 200 g of soft cream cheese and 2-3 tbsp. spoons of finely chopped green onions.
Stuff the caps of large champignons and bake in the oven for 15-20 minutes.
Champignons "Festive" with tomatoes, cheese, walnuts
18 large champignon caps, approximately 400g
- ¼ cup chicken broth
- ¼ cup chopped shallots
1 ripe tomato, cut into pieces
1/3 cup chopped walnuts
2/3 cup mayonnaise
1.5 tbsp. fresh bread crumbs
1 tbsp. chopped tarragon or 1 tsp. dried
Salt and pepper to taste.
Preparation: Preheat the oven to 190C. Remove the film and clean the champignon caps. Chop the stems and cap flesh. Drizzle a frying pan with olive oil and place over medium heat. Fry whole caps for about 1 minute. from each side. Transfer to a baking sheet. Return the pan to the heat, pour in the broth, add the mushroom stems and pulp and cook for 2 - 3 minutes. transfer to a bowl, add tomato, nuts, bread crumbs, mayonnaise and tarragon. Stir, salt and pepper. Fill the caps with the mixture and bake for 15 - 18 minutes. You can put it under the grill for a few minutes.
Champignons with chicken meat, tomatoes under an egg "cap"
Champignons 13 pcs.
Chicken fillet 100 g
Sunflower oil 20 g
Bell pepper70 g
Hard cheese50 g
Fresh green basil 1 bunch.
Salt to taste
Soy sauce 1 tbsp. l.
Quail egg 13 pcs.
Description
Preparation
Wash the champignons and dry them. Carefully cut out the legs so that small indentations remain in the caps.Cut the chicken fillet into small cubes and fry in oil.Cut a small piece of bell pepper into small cubes.Grate the cheese on a fine grater.Chop the basil greens.Place fried chicken fillet, bell pepper, cheese and basil in a bowl, pepper, add a little salt and add soy sauce. Mix everything.Line a baking sheet with parchment paper, place the champignon caps and fill them with filling. In the middle of each cap, press the minced meat with your finger - make a small indentation.Break one egg into each cap. Place the baking sheet with stuffed champignons in an oven preheated to 200 ° C and bake for 20 minutes. As soon as the whites have set, the champignons stuffed with chicken breast and cheese are ready.
Champignons with ham and cheese
15 pcs. large fresh champignons
1 medium onion
100 g cheese
100 g ham or smoked chicken
50-100 g butter
vegetable or olive oil for frying
2 table. spoons of breadcrumbs
greens, salt, pepper (to taste)
Cooking method
Rinse the mushrooms thoroughly with running cold water, cut off the stems. Place the caps on a baking sheet previously greased with butter. Place a piece of butter (about half a teaspoon) inside each mushroom. Preheat the oven to 220 degrees, place a baking tray with mushrooms there. While they are cooking (10-15 minutes), prepare the filling. To do this, finely chop the mushroom stems, ham and onions. Pour a little vegetable or olive oil into a well-heated frying pan, reduce the heat to medium and add the onion. When it becomes transparent, add chopped mushroom stems and ham, fry with constant stirring for 5-7 minutes. Next, remove the baking sheet with the caps from the oven and place a teaspoon of filling inside each cap. Finely grate the cheese, mix with breadcrumbs and place in small portions on each cap. Place in the oven for another 7-10 minutes. Next, remove, place the caps on a dish, garnish with herbs and serve immediately.
Champignons "Savory" with cottage cheese and herbs
500 g fresh champignons
150 g cottage cheese
75 g butter
2 eggs
2 tomatoes
herbs and salt (to taste)
Cooking method
Rinse the champignons thoroughly with cold water and cut off the stems. Place the caps in a saucepan, generously greased with butter, and place on medium heat for 12-15 minutes. Finely chop the mushroom stems and fry in another frying pan over high heat for 10 minutes. Rub the cottage cheese through a sieve, add mushroom stems, as well as raw eggs, beaten with salt and herbs. Mix the resulting filling thoroughly and fill the mushroom caps with it. Place a piece of butter on top (about half a teaspoon). Place in the oven, preheated to 180-200 degrees for 5-7 minutes, before serving, decorate each cap with a slice of tomato.
Champignons stuffed with shrimps
Today I cooked delicious mushrooms, thanks to mozzarella and parmesan cheese it turns out to be a very original dish. My only regret was that I had prepared a small portion. I think this recipe could be a great idea for a holiday table, as well as a good instant snack. Champignons stuffed with ham in the oven are different from all the ones we are used to. If it is not possible to buy two types of cheese, you can replace them with any type of hard cheese. Ham can be replaced with any boiled sausage or sausages, but as you understand, the taste of the dish will be slightly different.
Products for cooking champignons stuffed with ham in the oven:
- large champignons 0.5 kilograms;
- one or two cloves of garlic;
- green onions 20 grams;
- ham 100 grams;
- parmesan cheese 2 tablespoons;
- mozzarella cheese 120 grams;
- dill and parsley;
- a couple of tablespoons of olive oil.
How to cook stuffed champignons:
Wash the mushrooms thoroughly and remove the stems. I tried to lightly scrape out the center with a teaspoon so that I could put more filling in the cap.
But this must be done carefully so as not to damage the integrity of the champignon. If the mushrooms are not large, it is better not to experiment. Finely chop the mushroom stems.
Now you can prepare the filling. Finely chop the ham.
This is what the cheese on the left looks like, the ball on the left is mozzarella, next to it is hard with a yellowish tint - parmesan. Mozzarella and Parmesan must be grated on a fine grater.
Finely chop the garlic or pass through a garlic press. Finely chop the green onions.
Pour a small amount of vegetable oil into a Teflon-coated frying pan. Place chopped mushroom stems, green onions, ham, and garlic into a frying pan and fry over low heat for 5-7 minutes.
Pour the grated cheeses into a deep container (reserve a couple of tablespoons of grated cheese for sprinkling). While the mixture from the frying pan has not cooled, put it on the cheeses and quickly stir until they melt.
Preheat the oven to 180-190 degrees.
Place the mushroom caps on a baking sheet greased with vegetable oil or cover it with foil. Stuff the champignons with the prepared mixture. Sprinkle grated cheese on top.
Place the baking sheet in the oven and bake the mushrooms for 15 minutes. Serve hot. I hope you and your loved ones enjoy the recipe, have a nice one.
Calories: Not specified
Cooking time: Not indicated
Champignons always make me happy with their availability. At any time of the year you can go to the market and buy fresh mushrooms there. Champignons are quite versatile mushrooms. They can be prepared in any way and combined with various products. For example, they turn out to be very satisfying. And I suggest you prepare stuffed champignons with ham and cheese. This dish is prepared in the oven, which means everything will be easy and simple. Cooking champignons has always been easy, but you always want to add some spice to them. Ham does this job very well.
Required Products:
- 250 grams of large champignons,
- 50-70 grams of hard cheese,
- 100 grams of ham,
- 1 small onion,
- salt, pepper to taste,
- vegetable oil for frying.
Recipe with photos step by step:
For this dish we choose large mushrooms. Wash them, put them on paper napkins, they will absorb the remaining water. Remove the stems from the mushrooms. Place the mushroom caps in a baking dish, lightly layer them and pepper. 
Finely chop the remaining mushroom stems, and finely chop the onion. 
Fry mushrooms and onions in a small amount of vegetable oil. Bring until golden brown and lightly salted. 
Cut the ham into cubes. Ham goes well with mushrooms and adds a new flavor to the dish. 
Mix the fried cooled mushrooms with the ham. The filling for the champignons is ready. 
Fill the mushrooms with the filling, you can add a little heaping. 
Sprinkle the caps with grated cheese, lightly sprinkle with vegetable oil and place in the oven. 
In 25 minutes the dish will be completely ready. It is best to set the oven at 180°. You can even smell the mushrooms when they are ready. The champignons will be perfectly baked, the ham will give off its flavor to the mushrooms, and the cheese will melt. 
These stuffed mushrooms can be prepared for any holiday, for any occasion, and even for no reason. A delicious dish will always be relevant. Try also making it, it’s also a delicious and easy-to-prepare snack. Bon Appetite!
Stuffed champignons in the oven with ham and cheese look beautiful and turn out delicious with many fillings. I won’t say that with everyone, but with the majority. I like this mushroom filling for its simplicity and great taste. And what’s most important is that these ingredients are available to absolutely everyone, even during a crisis.
To prepare champignons stuffed with ham, you will need:
- fresh champignons (large) – 12 pcs.;
- smoked sausages or ham – 100-150 g;
- vegetable oil – 2 tbsp. l.;
- garlic – 1 clove;
- chicken egg – 1 pc.;
- crushed crackers – 2-3 tbsp. l.;
- salt - a pinch;
- ground black pepper - to taste;
- sour cream – 2 tbsp. l.;
- hard cheese - optional.
How to cook with photos step by step
1. Tackle the mushrooms first. They need to be thoroughly washed to remove dirt. But mushrooms do not like water, so they need to be washed quickly. If the champignon caps are too dirty, it is better to remove the skin from them. It is better to use large mushrooms. This will make it much more convenient to stuff them. And the snack will look more beautiful. Carefully separate the caps from the stems. This can be done with a sharp knife or your hands. Scrape off the top layer from the legs.
Here's another great recipe for a delicious appetizer - with a delicious filling. See the recipe and cook!
2. Cut the mushroom stems into small cubes. 
3. Try to cut ham or sausages to the same size. 
4. Pour vegetable oil into the pan. Add chopped champignon legs. Brown. If desired, you can fry a small chopped onion along with sliced mushrooms. 
5. Add sausages or ham. Stir. Add some salt. Pepper it. Fry the filling until golden brown. Just before turning off the stove, add a small clove of garlic, passed through a press or chopped with a knife. 
6. Transfer the filling to a bowl. Get it out. Add sour cream, bread crumbs and egg. 
7. Stir. 
8. Stuff each champignon cap with the prepared filling. It should act as a small slide. If you like, you can sprinkle grated hard cheese on top. Place the stuffed champignons on a greased baking sheet. Stuffed champignon mushrooms are prepared in the oven for 10-15 minutes at 180 degrees. You need to put them in a preheated oven and wait for a golden crust to appear. 
Garnish the finished stuffed champignon mushrooms with fresh herbs and taste.