Stuffed champignons with cheese and cottage cheese. Champignons stuffed with cheese and nuts. Cooking champignons stuffed with nuts and cheese

What is usually prepared from champignons? Probably salads, light soup, fried with onions or pickled. But the best of all these dishes are stuffed champignons. And if you don’t know how to cook them, then I’ll tell you now how to do it.
Recipe contents:

Champignons are the most popular mushrooms that are included in human nutrition. This is explained by the ease of cultivation, prevalence, accessibility, amazing taste and endless possibilities in culinary matters. They go well with all kinds of vegetables, herbs, dairy products, spices, herbs and roots. They are available both as ingredients and as an independent dish. But I would especially like to mention the stuffed champignons baked in the oven.

This dish can be either a cold appetizer or a main hot dish. It is appropriate to serve them on a festive table and everyday menu. And the ease of execution will allow you to enjoy this dish quite often. But this appetizer, like many other dishes, has its own cooking secrets.

• Mushrooms of the same size and with large caps make the dish more satisfying and beautiful.
• Mushroom caps are baked: pre-boiled, fried, pickled or raw. It depends on the proposed recipe.
• Since the mushrooms are quite tender, you cannot overcook them in the oven. Otherwise they will lose nutritional value and shape. Typically, the average cooking time for caps is 30 minutes.

• Calorie content per 100 g - 100 kcal.
• Number of servings - 20-25 pcs.
• Cooking time - 40 minutes

Ingredients:

• Champignons - 1 kg
• Cheese - 100 g
• Walnuts - 100 g
• Salt - 0.5 tsp. or to taste

Cooking champignons stuffed with nuts and cheese

1. Grate the cheese on a medium grater. I do not recommend using a large grater, because... the cheese will be in large chunks that may not melt completely. You can use any type of cheese, even processed cheese. But in this case, it is better to first keep it in the freezer for about half an hour so that it rubs easier.

2. Peel the walnuts, pierce them in a dry frying pan if desired, cut into any pieces and add to the cheese filling.

3. Wash the champignons, dry them and cut off the stems. Usually they are very easy to unscrew without the use of kitchen utensils. Cut the removed legs into small cubes and place in a bowl with the filling.

4. Mix the filling well so that the products are evenly distributed.

5. Cover a baking sheet with baking parchment and place the champignon caps, which you can season with salt and, if desired, ground pepper. I recommend choosing large mushrooms so that the caps are large. Then they will fit more filling.

6. Fill the champignons with the filling.

7. Send them to bake in an oven heated to 180°C for half an hour. Do not overcook them longer, otherwise the mushrooms will become dry and lose their shape.

Wash the champignons and dry. Cut out the stems from the caps. Remove the film. Set aside the caps and finely chop the stems. Peel and chop the garlic. Wash the parsley and tarragon, dry and finely chop.

Heat a dry frying pan high. Add the nuts and fry, stirring constantly, for 4 minutes. Remove from heat, let cool, then chop the nuts into coarse crumbs with a knife.

Heat vegetable oil in a frying pan and fry the champignon caps until golden brown, 4 minutes each. from each side. Transfer to a plate and let cool.

Cut soft cheese into small cubes.

Mix cheese, nuts, garlic, chopped herbs and mushroom stems in a bowl. Pour in the cream. Season with nutmeg, salt and pepper. Mix.

Fill the champignon caps tightly with minced meat. Place them on a baking sheet covered with an oiled sheet of parchment and place in an oven preheated to 200°C for 7 minutes. Serve as a warm or cold appetizer.

Champignons with spicy nut sauce

Champignons – 200 g, walnuts – 100 g, onions – 1 piece, garlic – 2 cloves, tomato paste – 2 tbsp. spoons, wheat flour - 1 tbsp. spoon, milk – 100 ml, vegetable oil – 2 tbsp. spoons, bay leaf - 1 pc., hot pepper - 1 pc., cilantro - 30 g, coriander - 1 tbsp. spoon, ground nutmeg on the tip of a knife, salt.

Mushrooms, onions and garlic are peeled. The onions are cut into rings, the mushrooms into slices, and the garlic is passed through a garlic press. To prepare the sauce, heat a mixture of flour and butter in a small saucepan for 5 minutes, pour in milk, add finely chopped hot pepper, nutmeg, bay leaf, coriander, salt and walnuts.

Cook, stirring, for 3 minutes, then add tomato paste, mushrooms, onions and garlic and simmer for 20–25 minutes, adding water if necessary. The finished dish is sprinkled with chopped cilantro and served.

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