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Stuffed Champignons "Three cheeses"

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Delicious stuffed champignons with spicy cheese filling, baked in the oven!

Stuffed champignons "Three cheeses"

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Delicious stuffed champignons with spicy cheese filling, baked in the oven!

Delicious stuffed champignons with spicy cheese filling, baked in the oven!

We will start with a mass of three kinds of cheese, ground into a plastic paste with bread crumbs and garlic.

What cheeses do you need?

  • blue cheese,
  • something like brie or camembert,
  • quality hard cheese to your taste.

Cheeses such as camembert (or brie) and blue cheese themselves have a distinct mushroom flavor. They go well with mushrooms and enhance their flavor.

Garlic notes and fresh parsley complement the composition harmoniously.

Tips:

  • The cheese filling is crushed in the processor, but if there is no special grinder, you can grate everything on a fine grater, add crackers, garlic according to the recipe and mix well with your hands like dough.
  • Breadcrumbs are a must! When baked in the oven, the mushrooms give off a lot of juice, the cheeses melt, and the crackers absorb all these juices. Also, thanks to the breadcrumbs, the filling keeps its shape and doesn’t flow.
  • Mushroom legs and cap trimmings are not used in the recipe; they can be used to prepare other dishes, such as mushroom soup with milk.

Ingredients:

For 10 pcs:

  • 10 pieces. large champignons, diameter 8cm.
  • 100g + 50g hard cheese
  • 70 g cheese like Brie or Camembert
  • 70 g blue cheese
  • 2 tbsp bread crumbs
  • 2 cloves of garlic
  • parsley for decoration
  • vegetable oil for lubricating the mold

1. Set aside 50 g of hard cheese! 

We will use it to sprinkle the mushrooms (step 8). Grind the rest of the cheeses. You can grate or cut into small pieces.

 

2. Mix the cheese.

Combine in the processor: all the crushed cheeses, add breadcrumbs (2 tablespoons), squeeze out the garlic (2 cloves).

3. Grind everything in the processor.

You should get a viscous homogeneous mass.

4. Preparing mushrooms for stuffing.

Wash the mushrooms, remove the legs. (You won't need the legs in the recipe; you can make another dish from them, for example, mushroom soup or julienne).

5. We increase the volume of the mushroom "cup".

To do this, step back 0.5 cm from the edge and cut off part of the mushroom, as shown in the photo.

6.Remove the mushroom plates using a teaspoon.

7. Stuff the mushrooms with cheese mass.

To do this, we form small cakes with our palms and put them in hats. The scones should not protrude too much.

8. Grate 50 g of the set hard cheese on a fine grater.

9. Preheat the oven to 200°C. 

Put the stuffed caps in a greased dish.

10. Sprinkle with grated cheese.

Bake in a well-preheated oven at 200 C for 35 minutes until golden brown.

11. Serve hot or warm, sprinkled with parsley.

Bon Appetit!

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