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So I ask myself the question: when does alcohol go with food, and when does food go with alcohol? You can probably find the correct answer to it, but I answer it this way: they set the table, prepared a bunch of complex dishes, or even just your favorite salad, and then picked up alcohol. We bought wine, got hold of cognac, suddenly there was a beer party – then we prepare snacks. That is why one of the main distinguishing features of snacks for beer and not only is the speed and ease of preparation.
One of the quickest appetizers that I have prepared several times: stuffed champignons in the oven. And initially, I just cooked hats without anything, just salt and pepper them; it turned out great, since the mushroom juice completely filled the hat and when hot (or rather warm) such a “boat” simply wonderfully complemented cold beer.
Then the question became, what to do with the remaining legs? That’s when the idea came (as it turned out, it came to a lot of people) to finely chop the remaining parts, mix with other ingredients and make mushroom caps stuffed with this mixture. At first I mixed with mayonnaise or sour cream, then I started adding cheese to them or just rubbing it on top, and then those products that were at hand came into play. There are many options, maybe some of the ones below will give you new ideas for preparing this simple and versatile beer snack.
A few tips on how to cook stuffed champignons in the oven and microwave:
- To make the mushrooms juicy and soft, you need to choose the right time and temperature for cooking. If you cook in the microwave, you can experiment with several hats on different modes, and only then take the main portion. If you cook in the oven, then it is better to heat it up to 200-220 degrees, reduce the heat and only then put it approximately on the middle “shelf”.
- Since the products are pre-cooked, it is not worth cooking mushroom caps for a long time. In the microwave – 2-3 minutes, in the oven – about 10 minutes.
- How to determine readiness. If you cook without filling, then the indicator is the juice that completely filled the hat, the mushroom becomes soft to the touch. If you cook with a filling, then you should be guided by color (the mushroom is slightly darker, but not yet “wrinkled”), density – soft, but elastic, filling – the cheese should melt, but not take on a hard crust.
- You can eat such an appetizer both hot and cold, since it does not lose its taste when it cools down.
Choose mushrooms: I take champignons of different sizes, it is better to stick to the golden mean or choose to your taste.
It’s important: caps should be as whole as possible, dense and should not crumble.
Preparing for baking: wash thoroughly, but try not to remove the film from above. After that, so as not to damage the hat, carefully break off the leg and finely chop it. Usually the leg is detached easily and at the very base.
Recipe for stuffed champignons №1
Baked mushroom caps with onions and cheese
Ingredients:
- Champignon;
- Butter;
- Bow;
- Cheese;
- Salt, pepper, spices.
Preparation:
Fry finely chopped onion, add chopped mushroom legs to it, fry a little. Put a small piece of butter into the prepared hats, a mixture of onions and mushrooms, sprinkle with grated cheese. Bake for a few minutes in the microwave or about ten minutes in a well-heated oven over low heat. A sign of readiness is melted cheese and slightly darkened caps. Serve with herbs and various sauces.
Recipe for stuffed champignons №2
Mushroom hats with minced meat in the oven
Ingredients:
- Mushrooms – 0,5 kg
- Minced meat (pork, pork and beef, chicken) – 0,5 kg
- Onion – 1-2 medium
- Greens – dill, parsley
- Salt, pepper, spices
Preparation:
We prepare the mushrooms, fry the chopped legs in sunflower oil along with finely chopped onions. Add the minced meat to this mixture and cook over low heat for 20-25 minutes (depending on the minced meat), as a result, the mixture should become homogeneous.
We put the prepared minced meat with onions into hats, how to stuff champignons is not essential: someone prefers to apply the mixture with a slide, while others stuff it flush with the edges of the hat. Bake in the oven (about 200 degrees) for 10-15 minutes, serve hot, sprinkled with herbs.
Recipe for stuffed champignons №3
Vegetarian stuffed champignon caps with eggplant and walnuts
Ingredients:
- Mushrooms – 0,5 kg
- Eggplant – 1 medium;
- Walnuts (peeled) – 0,5 cup
- Cheese – 100-150 grams;
- Greenery;
- Salt, pepper, spices.
Preparation:
We cut the eggplant into small cubes (you can remove the peel, or you can leave it), soak it in water to remove the bitterness. You can soak for ten minutes or an hour; then dry the cubes. Next, fry the eggplant until golden brown and add chopped mushroom legs to it.
We rub the cheese on a grater (preferably fine, so that it does not fall off the mushrooms later), finely chop the walnuts or grind in a blender, do the same with greens. We collect the “minced meat” for the filling: mix the fried eggplants with walnuts, herbs, season with salt, pepper, spices. Put the resulting mixture into hats and sprinkle with grated cheese on top.
We send it to the oven for 15-20 minutes, you can serve it with various sauces.