Stuffed mushrooms in the oven: recipes, trick with foil and the role of a pastry bag

Champignons are rich in protein, phosphorus, B vitamins and other substances valuable to the body. A low-calorie product (approximately 27 kcal per 100 g) is a frequent guest on the table of supporters of a healthy lifestyle and vegetarians.

The choice of the main ingredient

Champignons are ranked among the safest mushrooms: even a raw product, if it is of good quality, cannot be poisoned. “Correct” champignons can be recognized by five signs.

1. Colour. White or beige, matte. Darkened specimens are likely to lie on the counter for too long. The exception is aromatic royal champignons and portobello mushrooms, the hat of which is chestnut brown.
2. Smell. If, instead of a pleasant, mushroom aroma, champignons exude the smell of dampness and mustiness, it is better to refuse the purchase.
3. The hat. It should be without dark dots and spots. A sticky, slippery hat is a sign of an expired product.
4. Elasticity. If the mushroom is soft to the touch, inside, most likely, it has already begun to rot.
5. The size. For stuffing, large or medium sized specimens are used.

Cooking technology

In culinary circles, more than one recipe for stuffed champignons is known, but the process of making a dish is always the same and is carried out in three stages.

1. Champignon preparation. Mushrooms should be cleaned of dirt, washed, but not kept in water for a long time, otherwise they will absorb unnecessary moisture and darken. Some sources recommend just wiping with a damp towel. You can remove the film from the hats (then the snack will not darken after cooling), or you can not remove it (it will be better to keep the mushrooms in shape). Carefully remove the legs and use a teaspoon to remove part of the pulp from the cap. Depending on the recipe, the legs can be used to stuff hats.
2. Cooking toppings. Prepare the filling and carefully put in the hats. This step is crucial for the taste of the appetizer. Depending on the filling, champignons can be nutritious, and light, and meat, and vegetarian, and spicy, and salty, and spicy.
3. Baking. Put the hats in one layer in a baking dish or on a baking sheet, greased with vegetable oil or covered with parchment. Send preheated to 200 ° C for 15-30 minutes.

Hat Processing Options

If you simply put the filling in fresh caps, the snack will be provided with a unique mushroom flavor. However, you can give the dish an extra twist if you process them in one of five ways before stuffing.

1. Creamy "bathtubs". Immerse in hot butter, but not boiling, keep on low heat for ten minutes. Or just grease with melted butter before spreading the filling. This method will protect the hats from wrinkling during baking.
2. Roasting. Fry in hot oil on both sides for several minutes.
3. Roasting. Place in an oven preheated to 190 ° C for seven minutes, putting a teaspoon of butter or sour cream in each hat.
4. Pickling. In 50 ml of vegetable oil, add a tablespoon of lemon juice, chopped clove of garlic, chopped parsley, salt and chili to taste. Spread each cap with a spicy mixture and keep in the refrigerator for half an hour.
5. Boiling. Boil for three to five minutes in salted water.

Toppings

Filling - the taste core of the dish. As a filling, you can use any products that are combined with each other, there is no limit to experimentation. But first, it’s better to take advantage of win-win ideas. The filling made according to the recipes described below should be enough for 10-15 large hats.

Classic

1. Process the mushroom legs with a coarse grater, fry in vegetable oil along with finely chopped onions, add salt and pepper to taste.
2. Add a tablespoon of crackers to the onion and mushrooms for breading, cool slightly and add 50-70 g of grated cheese.
3. Put in hats, grease the workpiece with sour cream and sprinkle with grated cheese.

Meat

1. Put 400 g of minced meat in a heated frying pan, mix in a finely chopped bunch of green onions.
2. When the minced meat changes color, add two or three minced cloves of garlic, 200 g of cottage cheese and a third of a glass of breadcrumbs toasted in a dry skillet.
3. Remove from heat, mix in 50 g of grated hard cheese.
4. Put in hats, sprinkle with grated cheese.

Egg

1. Finely chop two boiled eggs and mix with chopped mushroom legs.
2. Enter 50-70 g of grated cheese, parsley and onion, mix with two or three tablespoons of mayonnaise.
3. Pepper mass, add salt if desired.

French

1. Sasser 100 g of chopped onions until soft, toss 150 g of turkey into small pieces in a skillet. Fry for 10-15 minutes.
2. Introduce crushed mushroom legs.
3. Add salt and pepper to taste, stir in 100 ml of cream (15-20%), simmer over low heat for five minutes.
4. Put in hats, sprinkle with grated cheese.

Potato

1. Peel 300 g of fresh potatoes and boil in salted water until tender.
2. Drain the water, process the vegetable with a blender, mixing a tablespoon of butter,
3. Add 50 g of grated cheese and three tablespoons of finely chopped green onions.
4. Put in hats, bake.
5. Five to ten minutes until ready to sprinkle the workpiece with grated cheese.

Crab

1. Finely chopped shallots (two) spasser in two tablespoons of butter.
2. Mix 250 g of chopped crab meat, cooled onion, four tablespoons of breadcrumbs.
3. To taste, add thyme and salt.

Rice

1. Boil 50 g of rice in salted water.
2. In vegetable oil, fry chopped mushroom legs and chopped onion until golden brown.
3. Stir in rice, salt and pepper.

Vegetable

1. Fry chopped mushroom legs and onion in vegetable oil.
2. Stir in grated carrots (half the fruit), diced tomato and bell pepper, chopped bunch of dill.
3. Introduce three tablespoons of sour cream and tomato paste, add salt and spices to taste, close the pan and simmer the vegetable mixture over low heat for 10-15 minutes.

Ham

1. Fry the onion and mushroom legs, cut into cubes, until golden in fried in vegetable oil. Add pepper and salt to taste.
2. Chop 200 g of ham (or bacon) with a thin straw, send to the onion-mushroom mixture and fry for five minutes.
3. Remove from heat and, having cooled, mix 100 g of grated cheese.
4. Put in hats, sprinkle with grated cheese.

Chicken

1. In a frying pan heated with vegetable oil, fry finely chopped onions for two minutes, introduce chicken fillet cut into medium-sized pieces (150 g) and chopped mushroom legs.
2. Five minutes later, add a tablespoon of sour cream and 15-10 g of flour. Remove from the stove.
3. After cooling, combine with two finely chopped fruits of bell pepper (it is advisable to use pods of different colors to make the snack look brighter).
4. Put in hats and sprinkle with grated cheese.

Cottage cheese

1. Fry the mushroom legs in vegetable oil until golden brown.
2. After cooling, combine with 300 g of cottage cheese, a raw egg.
3. To taste, mix chopped dill, pepper and salt.
4. Put in hats, grease with raw egg yolk.

Dietary

1. Chop the eggplant in small cubes, add salt and rinse after five minutes.
2. Combine with finely chopped onion (it is advisable to use Yalta red onion) and chopped mushroom legs. Put the mass in a baking dish and place for a quarter of an hour in an oven preheated to 220 ° C. Stir the mixture periodically.
3. After cooling, combine with one or two tablespoons of low-fat sour cream or natural yogurt.
4. Put in hats and sprinkle with grated Adyghe cheese (50 g).

3 more tips

Experienced housewives assure that before stuffing the hats you need to salt a little, but if the mushrooms are baked with mayonnaise, cheese or some other filling with a pronounced taste, this is not necessary. Here are three more secrets that resourceful housewives use.

1. Pastry bag. You can give the appetizer a festive and original look by filling the hats with filling using a pastry bag (nozzle asterisk). This method is only suitable if the filling is sufficiently liquid, for example, mashed potatoes.
2. Foil. A simple trick will help preserve the juiciness of mushrooms: cover the workpiece with foil, and seven to ten minutes before the dish is ready to remove it so that the mushrooms brown.
3. Spice. Playing with spices, you can get an unforgettable taste of snacks. For example, stuffed hats can be sprinkled with crushed nuts, pumpkin or sunflower seeds, and caraway seeds.

In culinary forums, resourceful housewives share their experience: you can fill the hats with filling and send them to the freezer, and when an unexpected call announces the imminent arrival of guests, just take out a blank, sprinkle with grated cheese and send to the oven.

Innings

Stuffed champignons can be served hot, but they are also good when cooled. The dish looks great on a flat dish covered with lettuce leaves, surrounded by cherry tomatoes, capers, olives, slices of bell pepper. Slices of avocado, pickled grapes or gooseberries will look quite nontrivial.

On the table you can put a plate with cheese slices, a basket with fragrant pita bread. Serve boiled cereals (for example, bulgur, couscous, rice), potatoes, homemade noodles as a side dish.

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