Stuffed champignons with tomatoes in the oven

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to bake champignons with tomatoes in the oven? Prepare all products according to the list. The size of the champignons in this recipe matters. More precisely, the size of their hats. These are the ones we will stuff. So when buying mushrooms, consider what size you want to get this snack in the end. I have medium sized hats.

2. STEP 2

   

   Wipe the champignons with a damp cloth and clean. Carefully separate the stems from the caps. Cut the cut legs into small pieces with a knife.

3. STEP 3

   

   Wash the carrots, dry, peel and cut into small cubes. If you want, you can grate it.

4. STEP 4

   

   Wash the tomatoes and bell peppers. Peel the onion and wash it. Dry all vegetables. Peel the garlic clove. Now chop all the vegetables finely with a knife. Choose the size at your discretion.

5. STEP 5

   

   Heat olive oil in a frying pan and place chopped vegetables on it. Don't put mushrooms! Now fry everything, stirring, over medium-low heat for about five minutes.

6. STEP 6

   

   After 5 minutes, add the mushrooms to the vegetables and simmer until the vegetables are ready (about another 5-7 minutes).

7. STEP 7

   

   While the filling is preparing, chop 1 clove of garlic and chili pepper. Wash and dry the chili first.

8. STEP 8

   

   Place the mushroom caps in a bowl, add chili, garlic, salt, and dried herbs to taste (I used basil and oregano). Pour in 2-3 tbsp. l. olive oil, mix well, rubbing all the spices into the mushrooms.

9. STEP 9

   

   At the very end, add soy sauce to the filling and mix. Taste it. If there is not enough salt from the sauce, you can add a little salt.

10. STEP 10

    

    Stuff the prepared caps with vegetable filling and mushroom stems. Place them carefully on a baking sheet. And bake in an oven preheated to 190-200 C for about 10-15 minutes. Determine the exact time and temperature based on your oven. Read about the features of different ovens in the article at the end of this recipe.

11. STEP 11

    

    Let the finished mushrooms cool slightly and serve hot. Garnish with fresh basil (by the way, you can add it to the filling) and cherry tomatoes. It is very tasty both hot and cold (I personally liked it better warm :)). Bon appetit!

Comments on the recipe

faustina

20.08.2023

5

Wonderful recipe, original and tasty, but here’s another similar one

Shura

20.08.2023

4.6

Irish, carrots, peppers, tomatoes here play not only a taste role, but also an external one, because with them simple champignons turned out so festive and juicy that during Lent they will become one of the favorite dishes of many housewives. I usually cooked them with minced meat and didn’t think that it was possible to diversify the little caps so much))) Very beautiful, but I only have photos of ordinary mushrooms with minced meat and onions, in comparison with these they look very ordinary!

Anahit

20.08.2023

4.5

Irisha, just a delicacy during Lent. Shura, you underestimate your mushrooms with meat and cheese

Irisha

20.08.2023

4.5

Shura, thank you. I think depending on the season, the set of vegetables can be changed to taste. And your mushrooms with minced meat, and even under the cheese cap, look very appetizing

Irisha

20.08.2023

4.8

Anait, thank you for your kind words.

Sophia

20.08.2023

4.7

This is not the first time I’ve prepared it. Very tasty recipe. Thank you !