Mushrooms stuffed champignons in the oven. Stuffed champignons with cheese and garlic

Step 1: prepare the mushrooms.

Wash mushrooms well under running water. warm water and lay out on a cutting board. Using a knife, carefully cut off the coarsened and spoiled places on the mushrooms. Now, using a teaspoon, we separate the legs from the hats so as not to damage the latter, and also remove some pulp from the components.
Gently rub the tops of the mushrooms on all sides. a small amount salt and freshly ground black pepper. We put them in a baking dish so that from the side they look like bowls.

We spread the legs and pulp of the mushrooms on a cutting board and, using a knife, finely chop into pieces. Pour the crushed components into a free plate and proceed to the preparation of onions.

Step 2: prepare the bow.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and chop into cubes. Transfer the finely chopped onion to a clean plate.

Step 3: prepare hard cheese.

Using a medium grater, grate hard cheese directly on the cutting board. Then pour the chips into a free plate and leave aside for a while.

Step 4: prepare the parsley.

Rinse parsley under running warm water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the greens and immediately pour into a free saucer. Attention: we need this component only for decoration, so it is not necessary to use it. This is a matter of taste and preferences of your guests.

Step 5: prepare the filling for the dish.

Pour a little vegetable oil and a small piece of butter into the pan. Put the container on medium fire and wait for the contents to warm up well and completely melt. Immediately after this, pour the chopped onion here and, stirring from time to time with a wooden spatula, fry until transparent. Next, put finely chopped champignons in the pan and continue to fry 5–10 minutes. Attention: do not forget to occasionally stir everything with improvised equipment so that the filling does not burn. At the end, turn off the burner, and pour the contents of the container into a medium bowl.

Here we add half of the total mass of grated cheese, as well as sour cream. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Step 6: Prepare mushrooms stuffed with cheese.

Ready stuffing put the champignons in the caps, and sprinkle the dish with the remaining cheese chips on top. Now turn on the oven and preheat it to the temperature 180 degrees. Immediately after that, we put the form on the middle tier and cook the stuffed mushrooms for 10–15 minutes until a golden crust forms on the surface.
At the end, turn off the oven, and take the container out of the oven with the help of kitchen gloves and set aside. Let the dish cool slightly. After that, we transfer the mushrooms to a flat plate or tray and, if desired, sprinkle with a small amount of finely chopped parsley.

Step 7: serve mushrooms stuffed with cheese.

Still warm champignons are served at the dinner table as an appetizer. Despite the fact that this dish is not considered the main dish, it is quite satisfying, so warn guests not to eat everything at once, otherwise they will not have room for dessert and, for example, the same baked potatoes with meat.
Enjoy your meal!

To prepare the filling, in addition to cheese, you can also take any meat, ham, walnuts, as well as vegetables to your taste;

In addition to the spices indicated in the recipe, it is possible to use others. For example, it can be seasoning for mushrooms, "hops-suneli" and even ground coriander or a mixture of Italian herbs;

Any kind of hard cheese is suitable for the filling. For example, it can be Russian, Adyghe, Kostroma, as well as Edam, Radomer and another at your discretion.

It is known that champignons can be not only a side dish for fish or meat, because if you stuff their hats, you get completely independent or even holiday dish. Mushrooms should be large and not very different in size so that the appetizer looks harmonious. How to cook champignons and how to stuff them? Check out the recipes below.

How to cook stuffed champignon mushrooms in the oven

A gentle option for preparing any dish is baking in the oven or on an air grill, because the baked product retains not only its juiciness, but also all the vitamins it contains. This also applies to stuffed champignons. For the filling, you can use most different products or combinations of them: meat or fish, bacon or ham, vegetables or even shrimp. The only thing that is not used for stuffing is sweet ingredients. Knowing this rule, you can safely experiment with combinations of toppings.

The main thing is to choose only large mushrooms so that they look aesthetically pleasing even stuffed. If you can’t start a fresh product, then you can use ice cream, but then you need to properly prepare it:

Heat the frying pan, pour a little sunflower oil into it.
Place the frozen product in a hot frying pan.
Fry until all the water has evaporated.

Only after such defrosting can you start stuffing hats. In addition, it is recommended to clean them from the skin: so after cooking they will retain their color and not darken. As for the legs, in some recipes they are chopped and also used for the filling, or they are left for further preparation of something else. You can serve stuffed mushrooms in any form: both hot and cooled the next day. There are no restrictions on the side dish either, although such a dish will quite pass for an independent one.

With cheese and garlic

This option is the basis of all subsequent recipes, because they also use cheese. The main thing is that it should be hard so that it is easy to grate it. For the basic recipe, you will need the following ingredients:

garlic - 3 cloves;
butter - 20 g;
mayonnaise - 3 tbsp. l.;
hard cheese - 100 g;
champignons - 500 g.

To cook delicious stuffed champignons with cheese in the oven, use the following instructions:

Rinse and dry the product, carefully separate the legs from the caps using a sharp knife, remove the peel from them.
Arrange the mushrooms in a baking dish so that they fit very tightly together, as they will shrink in size during cooking.
Stuff each hat with a piece of butter.
Prepare the filling: grate the cheese with a fine grater, crush the garlic with a press, mix both ingredients and season with mayonnaise.
Place the dish in the oven for a third of an hour. The temperature in it should be 280 degrees.
Serve hot or cold the next day.

With chicken meat

AT next recipe you can use the legs too. You will need the following ingredients:

boiled fillet - 300 g;
large fresh champignons- 10-15 pieces;
onion - 1 pc.;
hard cheese - 100-150 g;
sour cream - 2-3 tbsp. l.;
egg - 1 pc.;
dill or parsley - 1 bunch;
carrots - 1 pc.

Cooking steps:

Finely chop the boiled breast, onion and mushroom legs. Then fry these ingredients in a pan along with grated carrots.
Add a beaten egg to the ingredients, mix, add sour cream. After that, hold a little more on the stove.
Stuff the washed hats, sprinkle with grated cheese on top.
Bake the dish for about half an hour, while the temperature should be 180 degrees. Then sprinkle with chopped herbs.

With ham

Another interesting combination is mushrooms and ham. This champignon appetizer is especially suitable for a festive table, just cook more, because guests will definitely ask for more. To do this, stock up on the following products:

onion - 1 pc.;
champignons - 10-15 pcs.;
sour cream - 3 tbsp. l.;
hard grade cheese - 80 g;
fresh greens - 1 bunch;
ham - 150 g.

Step by step cooking instructions:

Cut off the stems of well-washed mushrooms and chop them finely.
Cut the ham and onion into small cubes, grate the cheese.
First, fry only the legs in a pan, then add the onion, and only then the ham. Continue frying.
Send sour cream, herbs and half of the grated cheese for frying.
Fry the mixture a little more, sprinkle with salt and spices to taste.
Spread mushrooms on an oiled baking sheet, fill them with ready-made frying.
Cook at 180 degrees for about half an hour.

with bacon

Stuffed champignons in the oven can be cooked using bacon. For such an original recipe, the list of ingredients looks like this:

onion - 1 pc.;
bacon and cheese - 200 g each;
champignons - 250 g;
butter - 2 tbsp. l.

Cooking stuffed mushrooms occurs according to the following instructions:

Rinse the mushrooms, cut the legs, chop them finely.
Cut the onion into cubes, fry in butter until golden brown. Next, enter the mushroom legs to it.
Fry the bacon in a separate pan, drain the released fat into a container.
Send the bacon to the mushroom fry.
Add grated cheese to the future filling.
Fill the mushrooms with the prepared stuffing.
Grease a baking sheet with bacon fat, spread stuffed mushrooms on it.
Preheat the oven to 200 degrees, send the dish into it for 20 minutes.

with minced meat

For lovers of more simple meals a simple recipe for stuffed mushrooms using meat for stuffing is suitable, which requires the following ingredients:

cheese - 50 g;
champignons - 10 pcs.;
onion - 1 pc.;
sour cream - 3 tbsp. l.;
minced meat - 200 g;
mayonnaise - 1 tbsp. l.;
tomato paste - 4 tbsp. l.

The process of preparing a dish of minced meat and mushrooms looks like this:

Add chopped onion, salt and spices to minced meat.
Grate the cheese.
Rinse the mushrooms, carefully cut out the legs, and sprinkle the hat part with dry herbs.
Fill each mushroom with stuffing, send to a container intended for baking. Sprinkle grated cheese on top.
Combine sour cream, pasta and mayonnaise. Pour mushrooms with this sauce.
Cook the dish in an oven heated to 200 degrees.

With fish

To bake stuffed champignons in the oven, you can stuff them with fish. This recipe calls for the following ingredients:

fish fillet - 200 g;
champignons - 8 pcs.;
egg - 1 pc.;
hard cheese - 150 g;
butter - 1 tbsp. l.;
lemon - 1 pc.;
herbs, spices - to taste.

Before cooking, be sure to rinse the mushrooms and separate the legs from them, and boil the caps for about 5 minutes in water with a little salt. Then start stuffing:

Boil until ready fish fillet, puree it in a blender.
Type in minced fish egg yolk with melted butter, season with spices.
Stuff boiled mushrooms with fish stuffing.
Send the mushrooms to the form, pre-oiled. Sprinkle shredded cheese on top for the last step.
Cook the dish for about 40 minutes, setting the temperature in the oven to 180 degrees.
Serve with rice side dish, decorate the dish with herbs and lemon slices.

Baked champignons with whole quail eggs

Left for dessert original recipe stuffed champignons in the oven. It uses quail eggs, which look like small eyes. Such a dish will look especially original on the festive table, while it is easy and quick to prepare, and the taste is simply excellent. Here are the ingredients you will need:

large champignons - 12 pcs.;
quail eggs - 12 pcs.;
hard cheese - 150 g;
sour cream - 100 g;
onion - 1 pc.

Before cooking, boil the hat part in salt water. Finely chop the legs and fry until browned, adding onion, sour cream and cheese a little later. The next preparation steps are:

Remove the mushroom caps from the water and pat dry on paper towels.
Heat the oven to 200 degrees, oil the baking sheet, spread the hats stuffed with the filling on it.
After 20 minutes of baking, remove the baking sheet, carefully break a quail egg into each hat, being careful not to damage the yolk, to make mini-fried eggs.
Send the pan back before the eggs are baked.
Sprinkle with pepper and chopped herbs before serving.

You can bake mushrooms with eggs in another way:

Place mushroom caps on an oiled baking sheet, season each with salt and spices, and stuff with grated cheese.
Immediately drive into each hat quail egg so that the shape of the yolk is preserved, and it does not spread.
Cook for about a third of an hour if the temperature is set to 180 degrees, because during this time the mushrooms become juicy and fragrant.

Video: how to cook stuffed champignon hats in the oven

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.

Photo: Maria Kovaleva / Shutterstock

Ingredients

1 onion;
12 large champignons;
salt - to taste;
100 g chicken fillet;
100 g 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.

Photo: Yulia Davidovich / Shutterstock

Ingredients

250 g;
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.

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.

Photo: Siim79 / Shutterstock

Ingredients

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

Cooking

Mix grated cheese, butter room temperature, chopped 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.

Photo: Cesarz / Shutterstock

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 cottage 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.

Photo: AS Food studio / Shutterstock

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

Chop the mushroom legs, carrots, onions, garlic clove, bell pepper and peeled tomato in small cubes.

Heat half the oil in a frying pan and fry the vegetables for about 5 minutes. Then add the mushroom legs and cook, stirring, for another 5-7 minutes.

Pour in soy sauce and stir. Salt the filling if necessary.

Chop the remaining garlic, cut into rings hot peppers. Add basil, oregano, salt, pepper and oil and stir to combine. Rub the mushroom caps well with this mixture.

Spread the filling over the mushrooms. Bake them at 190°C for about 15 minutes.

Photo: Andrey Starostin / Shutterstock

Ingredients

15 medium champignons;
1-2 cloves of garlic;
salt - to taste;
ground black pepper - to taste;
230 g;
30 g breadcrumbs;
50 g parmesan;
¼ bunch of parsley.

Cooking

Chop the mushroom legs and garlic, season with salt and pepper and fry in hot oil until golden brown.

Transfer to a bowl, add cream cheese, breadcrumbs, half of grated parmesan, part of chopped parsley, salt and pepper. Stir and spread the mixture over the mushroom caps.

Sprinkle the mushrooms with the remaining grated cheese. Put in an oven preheated to 180 ° C for 20 minutes. Garnish with chopped parsley before serving.

Ingredients

1 onion;
7 large champignons;
1 tablespoon of vegetable oil;
70 g boiled sausage;
salt - to taste;
ground black pepper - to taste;
1 tablespoon ;
100 g hard cheese.

Cooking

Lightly fry the chopped onion and mushroom legs in hot oil. Add the sausage cut into small cubes, salt and pepper and sauté for a few more minutes.

Put the prepared filling on a plate, add mayonnaise and mix. Lightly salt the mushrooms and stuff them with the sausage mixture.

Bake the mushrooms at 180°C for about 20 minutes. Then sprinkle them with grated cheese and cook for another 10 minutes.

Photo: Martin Rettenberger / Shutterstock

Ingredients

20 medium champignons;
salt - to taste;
1 onion;
1 tablespoon of vegetable oil;
ground black pepper - to taste;
2 eggs;
2 cloves of garlic;
2 tablespoons of mayonnaise;
150–200 g of hard cheese;
a few sprigs of dill and parsley.

Cooking

Dip mushroom caps in boiling salted water for 5 minutes. Lightly fry the chopped onion in hot oil. Add diced mushroom stalks, salt and pepper and sauté until golden brown.

Hard boiled, cool, peel and grate on a medium grater. Add fried mushrooms and onions, chopped garlic, salt and pepper to them and mix.

Divide the filling among the hats. Top them with mayonnaise and sprinkle with grated cheese. Bake for 10-15 minutes at 200°C.

Before serving, decorate the mushrooms with chopped herbs.

Photo: Chudovska / Shutterstock

Ingredients

1 onion;
1-2 tablespoons of vegetable oil;
12 large champignons;
200 g crab sticks;
salt - to taste;
ground black pepper - to taste;
100 g low-fat cream;
50-100 g of hard cheese.

Cooking

Lightly fry the chopped onion in hot oil. Add finely chopped mushroom stalks and sauté until golden brown.

Cut into small cubes crab sticks, throw in onions and mushrooms and fry for a minute. Salt, pepper, pour in the cream and let it boil.

Stuff the mushrooms with the prepared mixture. Place a piece of cheese on top. Bake the mushrooms in an oven preheated to 180 ° C for about 20 minutes.

Do you know what I want to offer you to cook today? Stuffed champignons in the oven with cheese. This is a beautiful and mouth-watering appetizer that will become a real decoration of your table: such stuffed champignons baked in the oven will certainly surprise your guests with their unusual and interesting appearance.

In addition, they turn out to be hearty, very tasty and somewhat reminiscent of julienne from mushrooms and cheese. As for the cooking process itself, a pleasant surprise awaits you too: stuffed champignon mushrooms in the oven with cheese are prepared very, very simply.

A friend recently told me about this dish, and shared her recipe for stuffed champignons. I liked it so much that I have made it several times already. And now I really want you to try this wonderful snack. Therefore, with great pleasure I will tell you how to cook stuffed champignons. Shall we go to the kitchen?

Ingredients:

10 large fresh champignons;
1 medium sized onion;
100 g of hard cheese;
1 tablespoon of butter;
salt, black ground pepper to taste;
vegetable oil for greasing the mold.

How to cook stuffed champignons in the oven:

Wash mushrooms carefully. We cut out the legs of all mushrooms, except for one, at their very base. We will use the legs for stuffing. Since champignons greatly decrease in size when frying, we also use 1 mushroom for minced meat.

Cut the legs and 1 mushroom into small cubes, about 3-4 mm.

We clean the onion from the husk, wash and cut into small cubes. In a frying pan, heat the butter, spread the onion and pass it until transparent, about 5 minutes, stirring occasionally.

Put the chopped mushrooms in the pan to the onion, mix and simmer under the lid for 5-6 minutes. Stir occasionally. Then let the mushrooms with onions cool down.

We rub the cheese on a medium grater.

Add half of the cheese to the cooled onion-mushroom mass and mix. Add salt and black pepper to taste, mix again.

We add mushroom caps from the inside (otherwise they will be insipid when finished, even if the filling is heavily salted). Gently spoon the filling into the hats with a spoon, lightly tamping it down. We form a convex hemisphere from the filling.

Lubricate the baking dish (or baking sheet) with a small amount of vegetable oil. Lay out the stuffed mushroom caps.

We place the form with champignons in an oven preheated to 190 degrees C and bake for 5-7 minutes.

Then sprinkle the mushrooms with the remaining cheese.

And bake again for 7-10 minutes, until the cheese is melted.

Stuffed champignons - hot snack before the main course, similar to french julienne. Ideal complement festive table, will be a pleasant surprise for a family dinner. Let's discuss how to cook stuffed champignons in the oven.

Baked in the oven, stuffed champignons retain their juiciness and shape. Minced meat, cheese and garlic, chicken are used for the filling. When baked in the oven, the taste of the filling is fully revealed, and the mushroom juice sets it off, makes it complex, saturated. The original way of serving creates a festive mood. Below are proven stuffing recipes. For cooking, you will need products available in any supermarket.

Calorie stuffed champignons

Champignon mushrooms are a low-calorie protein product, but with the addition of filling the energy value meals are increasing.

Mean nutritional value 100 grams of stuffed champignons are indicated in the table:

Classic recipe for stuffed champignons

Classic recipe- the starting point for any culinary delights. You can complicate it as much as you like, add new spices and ingredients, but the main stages of cooking will remain unchanged. The classic recipe for stuffing champignons is a well-balanced taste.

Ingredients

Servings: 6

fresh large mushrooms 12 pcs
hard cheese 130 g
onion 1 PC
breadcrumbs 2 tbsp. l.
salt, ground white pepper taste

per serving

Calories: 70 kcal

Proteins: 6 g

Fats: 4.5 g

Carbohydrates: 1.7 g

23 min. Video recipe Print

Preheat oven to 180 degrees.

Rinse the mushrooms, scrape off the darkened areas, dry with a towel.

Mushroom legs and onion cut into pieces no more than 0.5 cm. Grate the cheese on a grater with the smallest holes.

Fry the onion until transparent, then add spices and mushroom legs, fry for 3 minutes, stirring constantly. Add bread crumbs, half the cheese and mix well.

Distribute mushroom caps on a baking sheet greased with vegetable oil so that the distance between them is at least 1.5 cm.

Stuff the hats with the filling, create a “lid” from the remaining cheese on top.

Place the tray in the oven for 15 minutes.

Champignons stuffed with minced meat

Mushrooms with minced meat are nutritious and are often served as a main dish.

Ingredients:

Champignons - 10 pcs.;
Chopped meat(turkey, pork or a mixture of pork and beef) - 100 g;
Chicken egg - 1 pc.;
Onion - 1 pc.;
Butter - 35 g;
Universal seasoning for minced meat, salt, parsley for decoration.

How to cook:

Wash mushrooms. Onion and mushroom legs cut into cubes of 0.5 cm. Fry the onion until transparent on vegetable oil, add butter and mushroom stalks. Fry 4 minutes. Put in a separate dish.
Salt the inside of the mushroom caps and fry them as a whole in the oil remaining in the pan on both sides for a minute.
Lay the caps flat side down on a baking sheet.
Mix the legs with minced meat, onion, egg, seasoning, salt. If minced beef, fry it in a pan until a uniform color is obtained.
Stuff the filling tightly into hats. Bake mushrooms in the oven at 180 degrees for 25 minutes.
Serve cold preferably. Decorate with greenery.

Videos cooking

Recipe with cheese and garlic

Mushrooms with cheese are designed to be served with alcoholic drinks of a festive feast, as they are high in calories and have a delicate taste. For this reason, the recipe below is designed for a large number of ingredients.

Ingredients:

Fresh large champignons - 450 g;
Hard cheese ("Dutch", "Russian", "Emmental") - 150 g;
Mayonnaise - 3 tbsp. l.;
Garlic - 4 cloves;
Little creamy - 25 g;
Spices to taste (preferably salt, white pepper).

Cooking:

Wash mushrooms with water. Place the caps on a baking sheet with the convex side down. Put a piece of butter in each hat.
Grate the cheese on the side of the grater with the smallest holes, crush the garlic in a garlic press, cut the mushroom legs into 0.3 cm cubes. Mix the garlic, cheese, legs, mayonnaise, spices.
Fill the caps tightly with stuffing and bake in the oven at a temperature of 180 degrees for no more than 20 minutes.

Recipe with cheese and chicken

Ingredients:

Champignons large - 8 pcs.;

For filling:

Onion - 1 pc.;
Hard cheese - 100 g;
Chilled chicken fillet (preferably breast) - 100 g;
Sour cream 15% fat - 130 g;
Chicken egg - 1 pc.;
Green onion - 1 bunch;
Salt, pepper to taste.

Cooking:

Rinse the mushrooms with running water and scrape off the darkened areas with a knife.
Cut the legs into cubes of 0.5 cm.
Cut the boiled chicken fillet into cubes with a side of 1 cm.
Onion finely chop and fry in vegetable oil until transparent.
Cheese cut into circles the size of mushroom caps.
In a deep bowl, combine all the ingredients for the filling, mix.
Tightly fill the hats with stuffing, cover with cheese, pour sour cream over everything.
Bake in the oven at 180 degrees for no more than 25 minutes.
Serve to the table, garnished with green onions.

There are several subtleties in stuffing and roasting champignons:

The baking time in the oven should not exceed 25 minutes, so that all the moisture does not evaporate and the mushrooms do not become dry or burnt.
Before filling the mushroom caps with the filling, put a small piece of butter in them. So the dish will become more tender.
The best way to serve is cold.
Parsley is best for garnish.
Mayonnaise is added to create a thick sauce.

Stuffed champignons are easy to cook at home and thanks to excellent palatability and appearance suitable for any celebration. When stuffing chicken fillet the dish becomes dietary and can be consumed by people with sensitive digestion.