Eggplants stuffed with mushrooms and cheese. Eggplants stuffed with champignons, baked in the oven

Eggplants, stuffed with mushrooms baked in the oven

Eggplants, or as they are often called in our country, blue ones, are very useful for human body. They are prepared as an independent dish, and also used as additional ingredients for many recipes. Quite popular stuffed eggplants. They can be fried or baked, and meat, vegetables, mushrooms, cheese and other products can be used as filling. Eggplants stuffed with champignons are very tasty. Try this dish. It can decorate anyone, even festive table.
You need to choose ripe, oblong-shaped fruits for stuffing. They should be peeled, cut in half, washed, and then kept in salted water for a while. Then wipe with a paper towel, cut lengthwise and use a knife or spoon to remove the core and seeds. Then the eggplant should be salted and left for a quarter of an hour so that the bitterness goes away with the juice that is released. After washing the halves of the fruit again, you can start stuffing.

While preparing the eggplant, prepare the filling. We wash the champignons and cut them into halves, quarters or cubes, depending on the taste and size of the mushrooms. Then they need to be simmered a little in a frying pan without oil and under closed lid so that they release excess liquid.

Afterwards, the champignons are placed in a bowl, mixed with a small amount vegetable oil, salt and seasonings. Spoon champignons into each eggplant boat. Cut the tomatoes into slices and place them on top, add salt, pepper and grease with mayonnaise or sour cream. Sprinkle grated cheese on top and place in a preheated oven for 20 minutes. You don’t need to take it out right away, it’s better to hold it until it cools. The dish can be served hot or cold. Bon appetit!!!
Did you know that eggplant is actually a berry, and its correct name is badrijan or bubrijan. Try to cook eggplants stuffed with mushrooms, baked in the oven, and it is very likely that this dish will become one of the most favorite in your family!

When the warm and sunny season comes, there are much more vegetables around. We often want to replace fatty meat and flour dishes with light, tasty vegetable ones. You always want to eat delicious food, so now is the time to remember favorite dish- baked eggplants stuffed with various delicious fillings.

You can use a variety of fillings different products. It will be delicious with vegetables and mushrooms. Minced meat or chicken fillet with garlic, herbs and cheese. There are so many recipes for cooking eggplant in the oven that it’s simply dizzying. Very often, garlic and cheese are added to the filling, because when baked, the golden brown crust will make the eggplants also beautiful.

Baked eggplants can be eaten hot, like a real lunch or dinner. Or you can prepare it in advance and let it cool, then you will get excellent cold appetizer for a holiday or the arrival of guests.

This dish does not require much time; almost any cooking method will take you about half an hour, most of which the eggplants will be baked in the oven.

But let's see how you can deliciously cook stuffed baked eggplants.

For anyone who loves eggplants, this is a familiar and favorite recipe. Baked eggplants perfectly retain their own taste, and if you add some vegetables to them and bake them with a cheese crust, the resulting delicacy is simply licking your fingers. One of my favorite recipes, and I love it for its simplicity and speed of preparation. You can please both yourself and your guests with such delicious food in a matter of minutes.

You will need:

medium-sized eggplants - 3 pieces;
carrots - 1 piece;
onion - 1 piece;
sweet pepper - 1/2 piece;
cheese - 100-150 grams;
greenery;
salt and pepper to taste.

You will need:

1. Cut a clean, ripe eggplant without dents lengthwise into two halves, including the skin. The peel is needed to make the eggplant boat tough; if you don’t like it, you don’t have to eat it in the end. With a fork you can easily get the tasty core out. Cut out the core of the eggplant. To do this, make a circular cut along the skin, and then transverse ones. Each piece can then be pryed with a knife or spoon and removed.

2. Cut the extracted eggplant pulp into medium-sized cubes, much like you would cut vegetables into soup or salad. Later we will put them back as part of the filling. Salt these pieces and leave for now.

3. Cut the onion into thin pieces and fry in vegetable oil until soft. Then add grated carrots to the pan.

4. When both the carrots and onions have softened, add the eggplant pieces to the pan. Peel the sweet red pepper from seeds and cut into cubes. Place them in a frying pan with the rest of the vegetables and simmer a little, about 10 minutes will be enough. Don't forget to lightly salt and pepper to taste.

5. Cool the vegetable stew that came out in the frying pan a little and start stuffing the remaining eggplant boats with it.

6. Cut out rectangles from foil and wrap them around the bottoms of the eggplant boats. Place the eggplants on a baking sheet and sprinkle chopped herbs on top.

7. Place the eggplants in an oven preheated to 180 degrees and bake for 25-30 minutes. After this, remove and sprinkle with grated cheese. Return to the oven for 10 minutes until the cheese is melted and nicely browned.

Cool the finished eggplants a little and you can serve. These delicious baked eggplants can also be served cold, making a great appetizer.

Baked eggplants with cottage cheese, garlic and dill

This time we will bake eggplants with a delicious cheese and curd filling. A very gentle and pleasant combination with a slight pungency of garlic. Again, the filling will also include eggplant pulp. The result is juicy and aromatic dish, tasty and healthy, because nothing is fried anywhere and no fat is added.

You will need:

eggplants - 2 pcs;
low-fat cottage cheese - 150 grams;
hard cheese - 150 grams;
egg - 1 piece;
garlic - 1 clove;
fresh dill, basil and parsley - 2-3 sprigs each;
salt to taste.

Preparation:

1. Cut clean eggplants in half. There is no need to peel, you can even leave the stem, because the vegetable itself will turn into a plate, and we will only eat the contents.

2. Place water in a large saucepan on the stove and let it boil, put the eggplants in there for 7-10 minutes so that they cook until soft.

3. Take a separate bowl; while the eggplants are cooking, prepare the filling. Crumble the thick low-fat cottage cheese and put it in a bowl, grate the cheese there on a coarse grater. Squeeze the garlic through a press.

4. In a bowl with cottage cheese and cheese, break one a raw egg, it will give the components a strong bond and will be deliciously baked in the oven. Finely chop the greens and add them there. Mix everything well.

5. Cool the cooked eggplants a little. Then take a tablespoon and use it to scoop out the pulp from the vegetable halves. Cut it a little into smaller pieces and mix with the prepared filling. Lightly salt and pepper to taste.

6. Fill the resulting empty eggplant skin boats again by putting the filling in them. Place the eggplants on foil or baking paper on a baking sheet. and place in the oven for 15-20 minutes at 180 degrees. The oven must be preheated in advance.

When the baked eggplants with cottage cheese and garlic are ready, they will be covered with a beautiful golden brown crust. Take them out of the oven and arrange them beautifully on a platter.

Delicious both hot and cold, perfect for a holiday or a light hearty dinner for two. Bon appetit!

Eggplant stuffed with chicken breast and cheese

Stuffed baked eggplants can be not only light vegetable snack, but also a very satisfying and nutritious dish. If you stuff eggplants with meat, then you have a complete meal for the whole family no worse than stuffed peppers, for example. The cheese crust will be a wonderful decoration. Many will agree with me that vegetables baked with cheese immediately become twice as tasty.

You will need:

large eggplants - 2 pieces;
chicken breast- 250-300 grams (1 piece of fillet);
hard cheese - 100 grams;
garlic - 1 clove;
olive oil;
Provençal herbs and paprika - 1/2 teaspoon each;
salt and pepper.

Preparation:

1. To make the chicken breast filling juicy and tasty, you need to marinate the meat a little. Cut the breast into small pieces and place in a small plate. Add half a teaspoon of dried provencal herbs and the same amount of ground sweet paprika. Spray lightly olive oil, no more than a tablespoon. Squeeze a clove of garlic onto the chicken, you can grate it on a fine grater. Add salt to taste and stir. Leave to marinate for a while while we prepare the eggplants themselves.

2. Prepare the eggplants. Wash them, remove the stems and cut them in half lengthwise. Place the eggplant halves in a baking dish, drizzle with a little olive oil and bake in the oven at 180 degrees for 20-25 minutes. During this time, the eggplants will bake, become soft and lightly browned on top.

3. Now you need to remove the pulp from the eggplant without damaging its skin. Make a circular cut around the edge and then use a spoon to scoop out the center.

4. Cut the pulp that was cut into pieces and mix with the chicken meat that has been marinated by this time. Salt the mixture a little, as the eggplants are not salted.

5. Place the mixture chicken meat with the eggplants back into the skin boats, flatten tightly and bake in the oven for 20 minutes.

6. After 20 minutes, remove the stuffed eggplants from the oven and sprinkle with grated cheese. Return to bake for another 5-7 minutes until the delicious cheese crust has browned.

Since the chicken itself cooks quickly, and it was also marinated in advance, after half an hour of baking, the dish will be completely ready to eat. Let the eggplants cool slightly and serve with fresh herbs. A delicious lunch is ready!

Greek-style eggplant baked in the oven with minced beef and feta cheese

Continuing the topic meat filling for stuffed baked eggplants, I can’t help but remember and show you this recipe. We closely associate feta cheese with Greece, most likely because of it, but believe me, in this form it is no less beautiful. The filling is made from minced meat fried with tomatoes with the addition of pieces of feta. It turns out incredibly tasty and I highly recommend trying to cook this dish.

We have already used vegetables as a filling, chopped meat and even chicken too, let's turn to another favorite and delicious product. Mushrooms, or rather champignons, are ideal for this dish. If it's the season forest mushrooms, then you can use them, but we have champignons available all year round and without problems in any store. Plus, their delicate, slightly sweet taste goes well with eggplants.

You will need:

eggplants - 3 pieces;
champignons - 500 grams;
hard cheese - 150 grams;
garlic - 2-3 cloves;
fresh herbs (onion, dill, parsley) - a small bunch.

Preparation:

1. Wash, dry and cut each eggplant into two halves. Cut the core of each piece into a lattice shape and season with salt. Let the eggplant sit for 10 minutes until it releases its juices, then blot up any juices with a paper towel.

2. Place eggplant halves in hot oil to fry. Brown the eggplant in a frying pan until the center softens. Set them aside to cool slightly paper napkin so that excess oil is absorbed.

3. While the eggplants are cooling, prepare the filling. To do this, cut it smaller fresh champignons and fry in butter. Salt them and lightly pepper them, let the excess liquid evaporate and lightly brown.

4. Grate the cheese. Chop the greens with a knife and mix with cheese. Add very finely chopped garlic to them. Finally mix this mixture with the freshly fried mushrooms.

5. Take the cooled eggplants and use a spoon to remove the pulp from the center so that a small layer remains on the skin. Chop the removed pulp into small pieces with a knife. Add the eggplant pieces to the prepared mushroom and cheese filling.

6. Place the filling in each eggplant half. Then place the stuffed eggplants in a baking dish. Don't forget to grease the pan with butter or line it with baking paper. Place the eggplants in the oven for 10 minutes and bake at 180-200 degrees. There is no need for longer, since all the products and vegetables are already ready, the main thing is to bake the filling and brown it until it’s delicious.

Sprinkle the finished eggplants with fresh herbs, chop fresh tomatoes and serve for lunch. Also, baked eggplants with mushrooms can be a very satisfying side dish for any meat dish or .

Italian eggplant with tomatoes, basil and mozzarella

Mozzarella, tomatoes and basil. Do you think this is a recipe? Italian pizza? No, these are baked eggplant boats with with the most delicious filling. Gourmet dish for serving on a holiday table or just for your own pleasure. The basil must be fresh and green. It tastes better this way.

You will need:

large eggplants - 2 pieces;
fleshy tomatoes - 2 pieces (or 1 large);
mozzarella cheese - 100 grams;
grated parmesan - 30 grams;
fresh basil - sprig;
olive oil;
salt and pepper to taste.

Preparation:

1. First of all, cut the eggplants into two parts lengthwise to form boats. Carefully cut out the middle of the flesh with a knife, leaving half a centimeter on the skin.

2. Place the empty eggplants on a baking sheet, lightly drizzle with olive oil, lightly salt and place in the oven for 15 minutes until soft. Temperature 180-200 degrees.

3. Meanwhile, heat a frying pan on the stove with olive oil. Cut some of the pulp that was removed from the eggplants into cubes. Place in a frying pan until they are softened and lightly browned.

4. Cut the tomato into small cubes and add to the eggplants in the frying pan. Lightly salt and simmer for a few minutes so that the tomatoes release their juice and then it evaporates. After this, mix the filling with grated Parmesan.

5. Cut the mozzarella into small pieces. Tear the basil leaves from the stems and chop them too. Mix basil and mozzarella.

6. Remove the eggplants from the oven; the remaining flesh should be soft and cooked. Fill each boat with eggplant and tomato filling. Top with mozzarella and basil. In this form, place the stuffed eggplants back in the oven for another 5 minutes.

The mozzarella should melt, that means it's perfect. vegetable dish it's ready and can be served. Bon appetit!

If you like blue ones, I recommend giving them a try. tasty dish– and vegetables in the oven. In general, eggplants taste very well with mushrooms. You can meet the tandem of eggplants and mushrooms in different dishes. To the very famous dishes can be attributed vegetable stew with mushrooms, mushroom soup with eggplants and stewed eggplant with mushrooms, with champignons, oven-baked eggplants with mushrooms and so on.

So, eggplants stuffed with mushrooms simply cannot but be delicious. You can use different mushrooms for stuffing eggplants. It will be delicious with wild mushrooms, oyster mushrooms or champignons. To make eggplants stuffed with mushrooms more bright taste, vegetables or meat are added to them, in particular chicken or minced meat.

As for eggplants, try to use young fruits. Choosing eggplants without large seeds is probably a whole science. This time I didn't have much luck with them. Small and elastic, when cut they were full of seeds. But, since I had already decided to cook eggplants stuffed with mushrooms, I had to use what I had. But even despite the seeds, eggplants stuffed with mushrooms and vegetables They turned out very tasty in the oven.

Ingredients:

Eggplants – 3 pcs.,
Champignons – 200 gr.,
Onions – 1 pc.,
Bell pepper – 1 pc.,
Salt and spices - to taste,
Sunflower oil.

Eggplants stuffed with mushrooms in the oven - recipe

Wash the eggplants. Cut off the green part of the stalk and the tail. Using a sharp knife, cut lengthwise into two pieces. Cut out the core. You can cut it evenly with either a knife or a teaspoon. Cut the eggplant pulp into cubes. Place the eggplant boats themselves in a pan of salted water for 15 minutes. This procedure will help make their skin not so bitter.

While the eggplants are soaking, prepare the filling. Wash and dry the champignons with a towel. Cut them into slices (caps together with the stem).

Peel the onion. Grind it into small cubes.

Wash bell pepper. After removing the stem and seeds, cut it into cubes just like the onion, only larger in size.

Place the chopped onion and bell pepper in a well-heated frying pan with vegetable oil. Stir.

After 2 minutes, add mushrooms and eggplant pieces.

Mix vegetables with mushrooms.

After this, sprinkle the filling for the stuffed eggplants with salt and spices.

Simmer it for 2-3 minutes. This time will be quite enough.

Grease the pan in which you will bake the stuffed eggplants with a small amount of sunflower oil. If you bake them on a baking sheet, cover it with parchment and also grease with oil. Fill the eggplant boats with the filling fried mushrooms and vegetables. Additionally, you can sprinkle them with grated cheese on top.

Place eggplants stuffed with mushrooms and vegetables into a baking dish. Place them on the middle shelf of the oven, preheated to 190-200 degrees.

Eggplant stuffed with mushrooms in the oven should spend 20-25 minutes. Serve the mushroom boats hot and sprinkled with fresh herbs - parsley or dill. Enjoy your meal.

Eggplants stuffed with mushrooms in the oven. Photo

You may be interested in other stuffed recipes. Stuffed eggplants with chicken breast and champignons also turn out tasty and juicy.

Ingredients:

Eggplants – 4 pcs.,
Chicken breast – 1 pc.,
Champignons – 200 gr.,
Hard cheese – 50 gr.,
Onion – 1 pc.,
Carrots – 1 pc.,
Black pepper,
Salt,
Vegetable oil.

Eggplant stuffed with mushrooms and chicken - recipe

Boil the chicken breast until done. Cool it and cut it into cubes. Remove the pulp from the eggplants and cut it into cubes. Rub the eggplants themselves with salt and leave for 10 minutes. After this time, rinse them under running water and dry. Grate carrots and hard cheese on a medium grater. Cut the mushrooms into slices. Chop the onion into small cubes.

Fry on sunflower oil onions and carrots. Add eggplants and mushrooms to them. Add salt and pepper to taste, taking into account that the chicken breast was boiled with salt, and the eggplants were also salted.

After 5 minutes of simmering, add pieces of boiled chicken fillet. Fill the eggplant boats with the filling. Sprinkle eggplants stuffed with mushrooms and chicken with grated cheese. They are baked at a standard temperature of 190C for half an hour.

Ingredients:

Eggplants – 4 pcs.,
Minced chicken – 200 gr.,
Onion – 1 pc.,
Champignons – 300 gr.,
Salt,
Hard cheese– 100 gr.,
Black pepper,
Sunflower oil.

Eggplants stuffed with mushrooms and minced meat - recipe

As in previous recipes, prepare the eggplants by cutting out the flesh and chopping it into cubes. Place in a hot dry frying pan minced chicken. Salt it and sprinkle with pepper. Stirring with a spatula, fry for 4-5 minutes until cooked through. In another frying pan, saute the onion cubes in oil.

Add sliced champignons and eggplants to them. Fry them for 3-4 minutes. Place the fried blue champignons into the minced meat. Stir.

Taste for salt. Stuff the eggplant boats with the resulting filling. Sprinkle them with grated hard cheese on a medium grater. Bake at 190C for 25-30 minutes.

Eggplants stuffed with wild mushrooms are delicious.

Ingredients:

Forest mushrooms - 300 gr.,
Eggplants - 3 pcs.,
Cheese durum varieties- 80 gr.,
Mayonnaise - 50 gr.,
Onion - 1 pc.,
Ground black pepper,
Refined oil.

Eggplant stuffed with mushrooms and cheese - recipe

Wash the eggplants. Cut them into two pieces and remove the pulp. Cut the middle of the eggplant into cubes. Soak the eggplants in salted water. Boil until done Forest mushrooms. Place in a colander to drain excess liquid. Cut the onion into cubes. Saute it in oil until white. After this, add mushrooms and eggplant cubes. Salt the filling and sprinkle it with black pepper.

Fry for 4-5 minutes, stirring occasionally. Grate the hard cheese on a medium grater. Fried mushrooms Place in eggplant cups. Lubricate them with mayonnaise and sprinkle with grated cheese. Place the eggplants stuffed with mushrooms in the oven. Bake until the cheese melts and turns into golden crust for 25-30 minutes.

Eggplant boats in the oven - recipe step by step with photos:

Wash three medium eggplants, lightly dry them and cut off the tails. We cut them into two equal halves, and cut out the pulp from each, using a small knife or a teaspoon. When cutting out the pulp, we try not to damage the walls of the boat.

Place the formed boats into a baking dish. Lightly add salt to each one, sprinkle with oil and place them in the oven for 15 minutes at 180 C. The eggplant boats should be cooked through.

In the meantime, prepare the filling. Cut the peeled large onion into small cubes. We also chop the garlic and a piece of chili pepper (if desired, chili can be safely excluded from the recipe if you do not like its spiciness).

Pour some oil into a frying pan, heat it and add onion, garlic and chili. Stirring, fry for about 4-5 minutes.

Cut small champignons into thin slices, cut larger mushrooms into cubes. Add the mushrooms to the pan with the onions, garlic and chili. Over medium-high heat, fry the mushrooms for a few more minutes.

Finely chop the cut out eggplant pulp with a knife and add it to the pan. Stirring, fry all the ingredients together until each component is fully cooked.

Transfer the contents of the frying pan into a large bowl and leave for 10 minutes to cool. In the meantime, grate the cheese and chop the fresh herbs.

When mushroom filling Cool slightly, add half the cheese and all the herbs. Stir and season with salt and ground pepper.

Stuff eggplant boats with mushrooms.

Cover the top of the filling with the reserved grated cheese.

Bake eggplants stuffed with mushrooms at 180 C for 5-10 minutes. Since both the boats themselves and the filling are completely ready, you just need to wait until the cheese melts.

That's all, eggplant boats with mushrooms are ready to serve!