Champignons with quail eggs. Stuffed champignons with quail eggs. Step-by-step cooking process

Stuffed mushrooms turn out very juicy, tender and incredibly tasty. This dish is prepared very quickly: 5 minutes + half an hour for baking. A very, very tasty snack ideal for both festive table, it’s as simple as pampering yourself and your household. Be sure to try it: you will be delighted.

Product composition

• 12 large fresh champignons;
• 12 fresh quail eggs;
• one large onion;
• two tablespoons of thick sour cream;
• 50 grams of any hard cheese;
• odorless vegetable oil - for frying;
• salt and black ground pepper- taste.

Step-by-step cooking process

1. We clean fresh champignons with large caps and tear off the stems.
2. Chop the legs very finely and place in a separate bowl.
3. Peel one large onion and chop it very finely.
4. Pour a little refined sunflower oil into the frying pan, heat it and add the chopped onion.
5. Fry the onion until transparent, then add chopped champignon legs to it.
6. After 5 minutes, add two tablespoons of thick sour cream to the pan, add salt to taste and mix thoroughly. Continue to simmer over low heat until the mushrooms are completely cooked.
7. Grate a piece of hard cheese on a coarse grater.
8. Place the fried mushrooms and onions in a separate bowl, add the grated cheese and mix thoroughly.
9. Grease any baking dish vegetable oil.
10. Advice. If you have it on our website, you definitely won’t get anything burned or spoiled.
11. Fill the mushroom caps with the resulting cheese filling (without a slide) and place them in the mold.
12. Place the mold with mushrooms in the oven, preheated to 180 degrees, for 20 minutes.
13. Take out the mold with the mushrooms and use a teaspoon to make a small indentation in the filling. Carefully crack the quail egg into this cavity so that the yolk remains intact.
14. Place the pan in the oven again for 10 minutes: bake until the eggs are ready.
15. Serve the mushrooms on the table, garnishing with dill sprigs.

Bon appetit.

Stuffed champignons With quail eggs

Champignons are stuffed warm salad, and on top is a fried quail egg. Delicious snack in warm and cold form.

What you need:

Large champignons - 7 pcs. Portobello, a type of champignon, is best suited for stuffing. Portobello has darker plates inside. You can choose larger ordinary champignons.

Vegetable oil - 2 tbsp. spoons

Salt

Ground black pepper

Ground red pepper (paprika)

Boiled carrots - 1 small - 65g

Onion - 1 small onion - 40g

Butter - 25g

Greens - 2-3 sprigs of parsley and dill

Ham - 70g

Champignons - legs or 2-3 mushrooms

Hard cheese - 20g

Quail eggs - 7 pcs.

Preparation

Carefully cut off the stems of the mushrooms. To enlarge the cup of the mushroom, cut off the rounded edge of the cap from the inside. Wash the mushrooms and dry with a napkin. Then the caps can be boiled in salted water for 15-20 minutes. But it will be tastier if you bake them.

To do this, grease the caps with vegetable oil, salt and pepper inside and out. Place on a baking sheet and bake for 25-30 minutes at 180 degrees.

For the filling, cut the onion into small cubes. Pass him on butter until transparent. Add finely chopped mushrooms. Simmer, stirring, 10 minutes. Add ham, cut into small cubes. Simmer for another 5 minutes.

Add boiled carrots cut into small cubes and chopped greens. Warm up for 1-2 minutes.

Stuff mushrooms with this mixture.

Put some on top grated cheese and place the baking sheet with mushrooms in the oven for 5 minutes, heated to 180 degrees.

The mushrooms are ready, all that remains is to fry the quail eggs.

To avoid the hassle of breaking eggs into a frying pan, I broke each egg into a separate cup in advance.

Heat a frying pan, grease with oil, turn off the heat and quickly pour the eggs into the frying pan. To cover with a lid. Keep the eggs in the pan until the whites set.

Post fried eggs on top of stuffed mushrooms, salt, sprinkle with paprika.

Stuffed champignons in the oven are delicious, appetizing, aromatic and hearty dish, which can be included as in daily menu, and on holidays. It's no secret that this particular type of mushroom contains a large number of microelements that are beneficial for the human body, and champignons also have excellent taste.

Juicy mushroom caps can be served warm or cold; in any case, they will make a pleasant impression on household members or guests. This dish goes well with meat or fish dishes.

Stuffed champignons baked in the oven are not difficult to prepare. It will take 30-45 minutes to prepare the dish; it is prepared from affordable, low-cost ingredients.

The filling of mushrooms can be varied. Various vegetables are used in its quality, chopped meat, cheese, fresh herbs, sauces, eggs, ham. To make the mushrooms juicy and not wrinkle when baking, it is recommended to place a piece of butter in each cap.

You can use either fresh or frozen mushrooms in the recipe. If frozen champignons are used, their cooking time in the oven increases by 5 minutes.

You should choose mushrooms of the same size, in which case they will fry evenly and look harmonious on the table.

• champignons – 10 pcs.;
• onion – 1 pc.;
• sour cream – 400 g;
• cheese – 350 g;
• greens;
• salt.

Cooking process:

1. Remove the mushroom stems, cut 5 champignons into small cubes. Place the chopped mushrooms in a salad bowl.

2. Remove the skin from the onion and cut it into small pieces. Pour the mushrooms into the frying pan, distribute them evenly, sprinkle with salt to taste and fry the champignons in oil for 10 minutes. The fire should be medium.

3. Add chopped onions to the mushrooms, mix the contents of the pan well with a silicone spatula and cook for another 10 minutes.

4. Grate on a coarse grater hard cheese. Mix mushrooms, onions, cheese and sour cream in a frying pan.

5. Cover a baking sheet with foil or parchment paper to prevent the mushrooms from burning during cooking. Grease the foil with a small amount of vegetable oil. Place whole upside down champignon caps on a baking sheet.

6. Place the prepared filling inside each mushroom cap. Place the baking sheet with mushrooms in the oven, preheated to 180 degrees for 30 minutes.

Decorate the finished champignons with herbs. It tastes best when eaten hot. Stuffed champignons with cheese will be an excellent hot appetizer on the holiday table.

Stuffed champignons can be prepared with a very large range of products; one of the interesting combinations, in my opinion, is this cream cheese with shrimps. And on top there is a crust of hard cheese. Delicious!

When preparing a dish, you can replace cream cheese with full-fat sour cream or mayonnaise. If you don't like mustard, you can omit it from the recipe.

Large champignons are ideal for this dish.

It is necessary to prepare from:

• shrimp (boiled and frozen) – 250-300 g;
• cream cheese – 2 tbsp. l.;
• hard cheese;
• ground black pepper;
• garlic powder – 1 tsp;
• parsley;
• mustard – 1 tsp;
• salt - a pinch;
• champignons – 500 g.

Sequencing:

1. Cut the stems of the champignons and cut them into small pieces.

2. Place chopped mushroom stems in a small frying pan, season them with salt and fry them in sunflower oil for 8 minutes.

3. Thaw the shrimp in advance, since they are boiled and frozen and do not need cooking. Cut the shrimp into small pieces to avoid large pieces. Do not cut the shellfish too finely so that they do not turn into mush.

4. Place the shrimp in a bowl where the filling will be mixed later. Grind the cheese using a coarse grater. Chop the greens. Combine shrimp with chopped fried mushroom legs, cheese and herbs in a bowl.

5. Add cream cheese, ground black pepper, garlic powder, mustard. Mix all the ingredients and look at the consistency of the mass, it should not be too liquid.

6. Fill the mushroom caps with the filling and press it well with a teaspoon. Line a baking sheet with parchment paper and place the stuffed mushrooms on it.

Place the baking sheet in the oven preheated to 180 degrees for 45 minutes. and bake the mushrooms until the cheese is melted and the tops are browned. Serve on a large flat platter while hot. Bon appetit!

Preparing such a dish will require a minimum of time and effort. It will become a real decoration for the holiday table.

If you want the mushrooms to taste sour, sprinkle the dish with lemon juice before placing the dish in the oven. You can use any minced meat in the recipe, but you can also give preference to chicken, as it is more tender.

Products presented:

• champignons – 8 pcs.;
• minced meat – 150 g;
• small onion – 1 pc.;
• mayonnaise - 1 tbsp. l.;
• mustard – 1 tsp;
• hard cheese – 60 g;
• garlic – 1 clove;
• fresh dill;
• vegetable oil – 2-3 tbsp. l.;
• salt;
• pepper;
• seasonings

How to cook:

1. Wash the mushrooms and separate the stems.

2. Mix mayonnaise and mustard in a small bowl and brush each mushroom with this mixture. Wrap the champignons in cling film and leave them to marinate. You can also marinate the mushrooms in advance, leaving them for 2-3 hours.

3. To prepare the mushroom filling, cut the mushroom stems into small pieces. Peel the onion and cut it into small cubes.

4. First place the onion in a frying pan with oil and fry it until lightly golden. Add the mushrooms and simmer them over medium heat for 15 minutes, while remembering to stir the contents of the pan.

5. When the onions and mushrooms are ready, cool them a little and add the minced meat. Squeeze a clove of garlic through a garlic press.

6. Add chopped greens. Salt, pepper and add seasonings.

7. Grate the hard cheese on a fine grater, add ½ of it to the other ingredients.

8. Grease a baking dish with vegetable oil and place mushroom caps on it, stuffing them. Bake mushrooms in the oven for 40 minutes. In this case, the temperature in it should be 200 degrees. If the mushrooms are small, then they will take less time to cook.

In 5 min. Before the end of cooking, sprinkle the remaining unused grated cheese over the mushrooms. Wait until the cheese melts. Stuffed champignons are ready!

Baked stuffed champignons in Turkish style - video recipe

Vegetable fillings for champignons can be different, and can also be prepared with or without the addition of cheese. The following recipe contains a method for preparing mushrooms with sweet peppers and cheese. Spicy and very juicy.

Champignons according to this recipe are a very nutritious and versatile dish. You can cook them as a snack for the holiday table, or you can make a hearty and healthy breakfast.

Instead of quail eggs, you can use chicken eggs, but they should be added to the dish in smaller quantities than indicated in the recipe.

Sour cream can be replaced with mayonnaise, but in this case the dish will become high in calories.

It is necessary to prepare from:

• champignons – 12 pcs.;
• quail eggs – 12 pcs.;
• bulbs – 1 pc.;
• sour cream – 2 tbsp. l.;
• hard cheese – 50 g;
• salt;
• pepper.

Cooking steps:

1. Clean the mushrooms and remove the stems. Finely chop the mushroom stems.

2. Cut the peeled onion into cubes. Fry the onion in a frying pan with oil until transparent.

3. Add mushrooms to the container and continue frying for 15 minutes. In 3 min. Before the onions and mushrooms are cooked, add sour cream, salt, and pepper. Stir the mass. Fry the mushroom mixture for another 3-5 minutes.

4. Grind the cheese. Place the mushrooms and onions in a separate bowl, add the chopped cheese and stir.

5. For baking you will need a special form, and if you don’t have one, you can use a regular baking sheet. The mold must be greased with oil. Stuff the mushroom caps with a small amount of filling, there should not be a lot of it so that there is room for the quail egg.

6. Preheat the oven to 189 degrees and place the champignons in it for 20 minutes. Make small indentations in the filling and crack the quail egg into them.

Bake the dish at 180 degrees for 10 minutes. The eggs will bake very interestingly, the white will harden, but the yolk will remain a little runny. This is a very tasty dish.

How to cook champignons stuffed with vegetables

You can stuff champignons not only with the vegetables indicated in the recipe, but also bell pepper, zucchini, potatoes. These vegetables go well with mushrooms.

Before serving, garnish the dish with parsley, dill or green onions.

Products:

• champignons – 9 pcs.;
• ground black pepper – ½ tsp;
• onion – 1 pc.;
• salt - a pinch;
• hops-suneli – 1 tsp;
• tomatoes – 2 pcs.;
• carrots – 1 pc.

Sequencing:

1. Wash and dry the champignons, remove the stems. Using a teaspoon, scoop out as much mushroom pulp as possible to accommodate plenty of filling.

2. Peel the washed onions, tomatoes and carrots. Cut all vegetables into cubes. Transfer the chopped vegetables to a small bowl and mix with salt and spices. Cut the mushroom stems into pieces and place them with other vegetables.

3. Stuff each mushroom cap with the vegetable mixture.

4. Preheat the oven to 200 degrees. Place the mushrooms on a greased baking sheet in the oven and bake them for half an hour.

Mushrooms stuffed only with vegetables are a light and tasty dish that can be eaten during Lent, since no animal products are used. Vegetarians will also like these mushrooms.

Nourishing and very tasty, that’s what we can say about these stuffed champignons. Meat with mushrooms is our favorite combination, especially for the male half. To make the mushrooms tastier, marinate them in mayonnaise before baking them. It will work especially well if the mayonnaise is homemade and not store-bought.

If Worcestershire sauce is not available, you can replace it with a mixture of soy sauce and fish sauce. apple cider vinegar, grated sour berries, balsamic vinegar, a mixture of balsamic vinegar and Thai sauce.

The required products are presented:

• champignons - 10 pcs;
• chicken fillet - 100 g;
• onions - 1 piece;
• hard cheese - 150 g;
• greens;
• mayonnaise;
• soy sauce;
• Worcestershire sauce.

Preparation steps:

1. Wash and dry the mushrooms, separate the stems from the champignons, and chop them.

2. Cut the meat into small pieces. Peel the onion and cut it into cubes.

3. Mushroom caps should be marinated. To do this, place mushrooms in a bowl, pour mayonnaise and soy sauce. Mix the mushrooms thoroughly so that each cap is covered with the marinade and it gets inside the mushrooms. Leave the champignons for 30 minutes.

4. Pour sunflower oil into a frying pan and place the meat in it, fry it over medium heat for 5 minutes.

5. Add chopped onion, stir with a wooden spatula and fry the meat for another 7 minutes.

6. Add mushrooms to the pan, stir the contents, add sauce and cook until golden brown.

7. Grate the hard cheese and mix it with the ingredients in the pan.

8. Stuff the mushroom caps with the prepared filling. Line a baking sheet with parchment. Place the mushrooms on a baking sheet and place them in an oven preheated to 180 degrees. The cooking time will be 40-60 minutes.

Place the finished mushrooms on the blouse, garnish with herbs and serve. Bon appetit!

Recipe for champignons stuffed with chicken and cheese

The tender chicken meat cooks quickly, and the combination of mushroom and chicken flavors is delicious. Therefore, it is not surprising that the idea of ​​nafa

If you want the prepared dish to have a lot of juice released by the mushrooms, then when preparing stuffed champignons, you do not need to add crackers.

You can use both crushed homemade crackers and store-bought ones, but they must be without any additives.

Ingredients presented:

• large champignons – 6 pcs.;
• minced chicken – 150-200 g;
• small carrots – 1 pc.;
• small onion – 1 pc.;
• green onions;
• hard cheese – 100 g;
• garlic - to taste;
• breadcrumbs - 1 tbsp. l.;
• salt;
• pepper;
• spices;
• vegetable oil – 2-3 tbsp. l.

Preparation:

1. Divide the washed and dried mushrooms into caps and stems. Remove any excess pulp from inside the caps. Finely chop the legs.

2. Cut the peeled onion and garlic into cubes, grate the carrots and hard cheese on a coarse grater, chop green onions.

3. Heat the oil in a frying pan and place chopped onions and carrots in it. Fry vegetables for 3 minutes. Add the chopped mushroom stems to the pan and fry for 3 minutes, stirring occasionally.

4. Add minced meat, fry it with vegetables for 2 minutes.

5. Remove the frying pan from the stove, transfer its contents to the salad bowl, wait until the vegetables and meat have cooled. Add all other chopped ingredients, salt, pepper, various spices, crackers, ½ part of grated cheese. Mix all ingredients thoroughly.

6. Stuff the prepared mushroom caps with filling. Use a spoon to press down on the filling to accommodate as much as possible.

7. Preheat the oven to 200 degrees and place the pan with stuffed mushroom caps into it for 3-40 minutes. The mold must be greased with oil.

In 5 min. Before the end of cooking, remove the pan from the oven and sprinkle the remaining shredded cheese on the tops of the mushrooms. Place the dish back in the oven for a couple of minutes until the cheese melts and browns.

The mushrooms are ready and incredibly tasty!

Cooking champignons stuffed with ham, cheese and garlic

You can replace ham with balyk, milk sausage, finely chopped fried meat, boiled pork or boiled tongue.

Serve the stuffed champignons with salted cabbage, lettuce or a light vegetable salad.

The components of the dish are presented:

• package of champignons – 1 pc. (17 mushrooms);
• onions – 1/2 pcs.;
• garlic – 3 cloves;
• mayonnaise - 1 tbsp. l.;
• ham – 100 g;
• cheese – 50-60 g;
• sour cream – 1 tbsp. l.;
• salt.

Sequencing:

1. Wash the champignons and separate the stems. Place the mushroom caps in the pan and brush them with mayonnaise to add some piquancy.

2. Peel the onion. Cut the mushroom stems and onion into cubes. Heat a frying pan with olive oil and place the onion-mushroom mixture and salt into it. Fry until golden brown.

3. Cut the ham into small cubes. Combine fried onions and mushrooms with ham in one container. Add finely grated garlic and sour cream. Mix the mixture thoroughly.

4. Grease the pan with olive oil. Distribute the prepared filling among the mushroom caps. Transfer the mushrooms to the mold.

5. Grind the cheese using a coarse grater and sprinkle it over the surface of the mushrooms. Preheat the oven to 220 degrees and place the mold in it. Baking time is 20 minutes.

Ready stuffed champignons with ham can be served hot or cold. They will be delicious either way.

Instead of Suluguni cheese, you can use Adyghe, Gouda, Russian, feta cheese, Chechil or other cheese in the dish that has a delicate consistency and does not have a strong smell.

As spices you can add ground black pepper, basil, mint, paprika.

The components are presented:

• champignon mushrooms – 250 g;
• suluguni – 150 g;
• egg – 1 pc.;
• spices - to choose from.

How to cook:

1. Remove the stems from the mushrooms. Champignons can be used in any size. Grease a small baking dish with oil and place the mushroom caps in it. Bake the mushrooms for 15 minutes. at a temperature of 180 degrees.

3. Grate the suluguni using a fine-toothed grater. Add the egg and mix the mixture well. Add desired spices to cheese.

4. Remove the mushrooms from the oven and drain them of any liquid that has released during the cooking process. This will need to be done if the champignon caps are very large. Fill the mushroom caps with the filling. Sprinkle ground paprika on top.

Place the dish in the oven for another 10 minutes. After cheese filling When browned, take out the finished stuffed champignons and set the table.

To prepare a dish, choose not sour cottage cheese, it should not be too greasy.

For greens, you can use not only dill, which is indicated in the recipe, but also parsley and green onions.

Prepare from:

• champignons (large) – 700 g;
• cottage cheese – 300 g;
• raw eggs – 1 pc.;
• yolk – 1 pc.;
• dill – 1 bunch;
• vegetable oil;
• water;
• salt;
• ground black pepper.

Cooking process:

1. Remove the mushroom stems and clear the cap of the pulp.

2. Cut the legs into small cubes or sticks and place them in a greased frying pan. Fry for 20 minutes.

3. Pour water into a separate frying pan, place the mushroom caps and simmer for 5 minutes. under a closed lid.

4. Finely chop the dill. Place cottage cheese in a bowl, beat in an egg, add chopped dill, add salt and ground pepper to taste. Stir the resulting mass. Add the mushrooms and stir the filling.

5. Pour a little oil into the mold and spread it over it. Lay out the caps and place the cottage cheese filling in each one. Using a pastry brush, brush the surface of the filling with yolk.

Send the form with the contents to the oven, heated to 180 degrees for 25 minutes. When ready, remove, let cool slightly and set the table. Bon appetit!

Champignons stuffed with buckwheat, baked in bacon - video recipe

Want to cook stuffed mushrooms in a new way? Instead of cheese and garlic, use buckwheat, mozzarella and a slice of bacon. The result will be something simply amazing. It's very quick and easy to prepare, and the results are amazing. Ruddy crispy bacon, and inside there is a juicy baked mushroom with filling.

The recipe is just to die for!

To ready dish was appetizing, tasty and juicy, it is recommended to follow the following tips

• When preparing a dish, give preference only to fresh mushrooms. You can check their freshness by looking under the cap. The rim below should be pure white without black spots.
• In the process of frying onions with champignon legs, wait until all the juice has left the mushrooms and they are browned. Only then throw the bow.
• While cooking the dish, you can drizzle the mushrooms with mild tomato sauce or sauce based on mayonnaise or sour cream.
• Don't overcook the mushrooms. Since they are soft, the cooking time takes 10-15 minutes.

Stuffed champignons baked in the oven are easy to prepare, but very delicious dish, which is not a shame to serve at the holiday table. It will not only allow you not to feel hungry for a long time, but will also replenish the human body with missing microelements, thanks to beneficial and medicinal properties mushrooms

I bring to your attention a simple but effective appetizer that is quite worthy of a festive table: champignons baked with quail eggs in the oven. In addition to eggs, add any filling you like to the mushroom caps. For me it’s boiled chicken, mushroom legs and leeks. But it could be ham, tomatoes, green onions, fish or seafood. You will spend very little time preparing this dish, and the result will delight you and your loved ones.

Ingredients

To prepare champignons with quail eggs in the oven you will need:

boiled chicken meat - 150 g;

large champignons - 7 pcs.;

quail eggs - 7 pcs.;

leek - 70 g;

sunflower oil - 20 ml;

salt - to taste.

Cooking steps

Clean and wash the champignons. Cut out the stems from the caps. Place the caps in a greased baking dish.

Wash the leeks and cut into rings. Finely chop the mushroom stems. Place in a frying pan with sunflower oil chopped leeks and mushroom stems. Fry for 7-10 minutes over low heat, stirring occasionally. Transfer to a plate.

Finely chop the boiled chicken meat and add to the leeks and mushroom stems. Add salt to taste.

Fill the mushroom caps with leeks, champignon legs and boiled chicken.

Break the quail eggs and place them in each champignon cap for the filling.

Pour 20 ml of water into the mold and place in the oven, preheated to 175-180 degrees. Bake for 15-20 minutes.

Champignons baked in the oven with quail eggs turn out appetizing and very tasty.

Bon appetit!

Recipe for baked champignons with quail eggs step by step photos. Oven-baked champignons are a fairly well-known appetizer. There is already one recipe on our website, this time I used quail eggs as the filling. For this recipe we will need large champignons so that the quail eggs can fit in them. When baking, sprinkle the champignons with hard cheese to form a tasty crust. This appetizer can be served either hot or cold. The calorie content of one serving of baked champignons (140 grams) is 113 kcal, the cost of a serving is 27 rubles. Chemical composition one serving: proteins - 10 grams; fats - 8 grams; carbohydrates - 1 gram.

Ingredients:

To prepare this snack we will need (for 2 servings):

fresh large champignons - 6 pcs. (200 grams); quail eggs - 6 pcs.; Russian cheese - 20 grams; salt, spices.

Preparation:

Rinse the champignons thoroughly and remove the stem. We won’t need champignon legs in the future; you can use them in other recipes.

Place one quail egg in each champignon.

Sprinkle the mushrooms with salt and spices.

Place the champignons on a baking sheet (no need to grease them with oil), sprinkle the champignons with finely grated cheese.

Bake the champignons with quail eggs in the oven at a temperature of 180 degrees, you can turn on the fan.

Champignons with quail eggs can be served as hot snack or cold, delicious either way!

Product	Product weight (grams)	Price per kg of product (rub)	Kcal per 100 g of product
Champignon	200	200	27
Quail eggs	60	150	168
Russian cheese	20	300	368
Total:(2 servings)	280	55	226
A portion	140	27	113
	Proteins (grams)	Fat (grams)	Carbohydrates (grams)
A portion	10	8	1