Champignon mushrooms in a slow cooker with cheese

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make champignon mushrooms in a slow cooker with cheese? Prepare the necessary ingredients for this. Choose large mushrooms, but keep in mind that they will shrink in size when cooked. Choose cheese according to your taste.

2. STEP 2

   

   Rinse the champignons in running water to remove any dirt and dry them with paper towels to remove excess moisture. Then separate the stems from the caps. Try not to damage the caps.

3. STEP 3

   

   Peel the onion and rinse in cold water. Then finely chop the onion. Also chop the mushroom stems.

4. STEP 4

   

   Turn the multicooker on to the “Fry” mode and heat until hot. Pour some vegetable oil into the bowl and add chopped onion. Fry it for 1-2 minutes until it starts to golden.

5. STEP 5

   

   Then place the chopped mushroom stems in the bowl with the onions. Pass the garlic through a press. Add a little salt and ground pepper to taste. Fry everything together for 5-6 minutes, stirring occasionally.

6. STEP 6

   

   Place the fried mushrooms in a bowl and mix with breadcrumbs. Cool slightly.

7. STEP 7

   

   Grate the cheese. Add half the grated cheese to the slightly cooled filling. Stir.

8. STEP 8

   

   Fill the mushroom caps with the prepared filling. Sprinkle the remaining cheese on top.

9. STEP 9

   

   Pour a little more oil into the multicooker bowl. Place stuffed mushrooms. Turn on the multicooker to the "Baking" mode and cook the mushrooms for 40 minutes. Be guided by your multicooker. I couldn't fit 2 mushrooms. I added them a few minutes after the start of cooking. The mushrooms shrank a little and there was space between them.

10. STEP 10

    

    After the specified time, the mushrooms are ready. Don't be put off by their appearance. During baking, the mushrooms began to decrease in size and the filling tried to escape. But the mushrooms retained their shape.

11. STEP 11

    

    Remove the mushrooms from the multicooker and collect the filling that has escaped from the sides onto the top of each mushroom. While they are hot, this is easy to do. Place the champignons on a plate, decorate to your taste and serve. Mushrooms with cheese in a slow cooker are ready. Bon appetit!

Comments on the recipe

Natalia M

23.11.2023

4.5

My husband loves mushrooms, especially baked ones with stuffing. I cooked champignons for him in a slow cooker with cheese. It tasted very interesting and the method was unusual. Before starting cooking, I tried the mushrooms in the multicooker bowl. 7 pieces fit back to back, that’s the amount I was counting on. I fried the onion with mushroom legs for 10 minutes, then combined it with cheese and breadcrumbs. I stuffed the hats and placed them in a bowl, into which I added oil. Then I cooked it on the “baking” mode, but it took me 20 minutes. During this time, the bottoms of the champignons were well browned, which made the mushrooms even tastier. The filling is baked and the cheese is melted. Adding crackers to the filling gave it an unusual consistency. The excess moisture was absorbed and the mushrooms turned out strong, not watery. And some of the crackers have a pleasant crunch. Overall, this snack is very tasty and aromatic!

faustina

23.11.2023

4.6

In my opinion, champignon mushrooms in a slow cooker with cheese are a luxurious appetizer. But not in terms of high cost, but because it is very tasty, but at the same time simple in composition!