Stuffed champignon caps in the oven

This appetizer will dance colorfully on your table and delight you with its taste. The recipe is good for the availability of ingredients and ease of preparation, as well as excellent taste Stuffed champignon caps are a great hot appetizer!
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2967
Ariana GarciaAriana Garcia
Author of the recipe
Stuffed champignon caps in the oven
Calories
478Kcal
Protein
23gram
Fat
41gram
Carbs
3gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 4
Hard cheese
200g
Champignon
400g
Carrot
1
Onion
1
Salt
to taste
Vegetable oil
3tablespoon
Ham
200g
Ginger
0.5teaspoon
Ground black pepper
to taste

Step-by-step preparation

Cooking timeCooking time: 50 mins

  1. STEP 1

    STEP 1

  2. STEP 2

    STEP 2

  3. STEP 3

    STEP 3

  4. STEP 4

    STEP 4

  5. STEP 5

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  7. STEP 7

    STEP 7

  8. STEP 8

    STEP 8

  9. STEP 9

    STEP 9

  10. STEP 10

    STEP 10

  11. STEP 11

    STEP 11

  12. STEP 12

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  13. STEP 13

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  14. STEP 14

    STEP 14

  15. STEP 15

    STEP 15

Comments on the recipe

Author comment no avatar
Natalia M
25.08.2023
4.7
I cooked stuffed champignon caps in the oven. This bright, beautiful appetizer is perfect for the holiday table! I took the champignons quite large and strong, they hold their shape well and very little liquid is released during baking. I wiped the mushrooms with a damp, clean sponge. Thanks to this, the champignons do not absorb liquid, which will subsequently leak out during cooking. For the filling, I fried onions and carrots until golden brown, added mushroom stems and fried until tender. I salted and peppered the roast. Mixed with cheese and sausage. Stuffed champignons were baked for 40 minutes at 180 degrees. The “meat” of the champignons turned out to be neutral in taste, but the filling was quite spicy, pungent and rich. They complement each other perfectly! Very tasty and juicy!
Author comment no avatar
Artesiana
25.08.2023
4.5
Super recipe!!!! Thank you, it turned out great!
Author comment no avatar
Nata
25.08.2023
5
STUFFED CHAMPIGNON HATS are a win-win appetizer option, one of the first to fly off the table both hot and cold, a good tasty dish, by the way, I’ve never put ginger in the filling, I’ll definitely try your recipe
Author comment no avatar
Guest
25.08.2023
4.8
Try it, Nata, you won’t regret it! I’m generally a fan of ginger, I constantly use it in food, and in this dish it gives the filling a special aroma

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