First of all, thoroughly rinse and dry the mushrooms. Carefully remove the legs from them, making room for the filling.

Grease the baking sheet or form in which the mushrooms will be baked with oil or cover with foil or parchment.

1. Champignons stuffed with chicken and cheese

Ingredients

• 1 onion;
• 1-2 tablespoons of vegetable oil;
• 12 large champignons;
• salt – to taste;
• ground black pepper – to taste;
• 100 g boiled chicken fillet;
• 100 g of hard cheese;
• 2 tablespoons of mayonnaise or sour cream.

Cooking

Cut the onion into small cubes and lightly fry in hot oil. Add finely chopped mushroom legs and sauté, stirring, for 5-7 minutes. Season with salt and pepper.

Finely chop the chicken and grate the cheese. Add zazharka and mayonnaise or sour cream, mix.

Sprinkle the mushroom caps with salt and stuff with the mixture. Bake for 15-20 minutes at 180°C.

2. Mushrooms stuffed with ricotta and spinach

Ingredients

• 250 g ricotta;
• a handful of spinach;
• salt – to taste;
• ground black pepper – to taste;
• 2 cloves of garlic;
• ½ teaspoon dried parsley;
• 8 large champignons;
• a little parmesan;
• a few sprigs of parsley.

Cooking

Combine ricotta, finely chopped spinach, salt, pepper, minced garlic and dried parsley. Stuff the mushrooms with the resulting mixture and place on a baking sheet.

Sprinkle mushrooms with grated cheese. Place in a preheated oven at 190°C for 25-30 minutes until the top is browned.

Garnish with chopped parsley before serving.

3. Stuffed champignons in bacon

Ingredients

• 6 large champignons;
• 8-9 strips of bacon;
• salt – to taste;
• 100 g hard cheese.

Cooking

Cut the mushroom legs and 2-3 strips of bacon into small cubes. Lightly fry the bacon, add chopped mushrooms and salt and sauté until golden brown.

Divide the filling among the hats, wrap each with a strip of bacon and sprinkle with grated cheese. Bake at 180°C for approximately 20 minutes.

4. Champignons stuffed with cheese and garlic

Ingredients

• 120 g cheddar or other hard cheese;
• 2 tablespoons of butter;
• 5 cloves of garlic;
• several sprigs of parsley;
• ground black pepper – to taste;
• 20 medium champignons;
• salt – to taste.

Cooking

Combine grated cheese, room temperature butter, minced garlic, chopped parsley and black pepper.

Sprinkle each mushroom with salt and pepper and stuff with the garlic mixture. Bake for 15-20 minutes at 190°C.

5. Champignons stuffed with meat and cheese

Ingredients

• 12 large champignons;
• 1 tablespoon of butter;
• 400 g of any minced meat;
• salt – to taste;
• ground black pepper – to taste;
• 1-2 tablespoons of vegetable oil;
• ¼ bunch of green onions;
• 2-3 cloves of garlic;
• 200 g curd cheese;
• Italian herbs – to taste;
• 40 g breadcrumbs;
• 100 g hard cheese.

Cooking

Brush the outside of the mushroom caps with melted butter. Season the mince with salt and pepper.

In a frying pan with heated vegetable oil, put the meat, almost all chopped onions and chopped garlic. Fry until mince color changes.

Add cream cheese, Italian herbs and breadcrumbs and mix thoroughly. Add half of the grated hard cheese and mix well again.

Fill the caps with the resulting filling and cover with a layer of cheese. Bake in an oven preheated to 200 ° C for 15 minutes. Garnish the finished dish with the remaining chopped onion.

6. Mushrooms stuffed with vegetables

Ingredients

• 8 large champignons;
• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• ½ red bell pepper;
• 1 tomato;
• 4-5 tablespoons of vegetable oil;
• 1 tablespoon soy sauce;
• salt – to taste;
• ¼-½ hot pepper;
• dried basil – to taste;
• ground oregano – to taste;
• ground black pepper – to taste.

Cooking

Cut…