Champignons stuffed with cheese
6 servings
60 minutes
Stuffed mushrooms with cheese are an exquisite appetizer of European cuisine that gained popularity due to their simplicity and rich flavor. The combination of tender mushroom caps, sautéed onions, and mushroom stems, with the addition of creamy mayonnaise and aromatic cheese creates a harmony of taste complemented by fresh herbs. The dish has a pleasant texture: a crispy crust pairs with a soft, melting filling. Baking in the oven enhances the mushroom aroma and makes the appetizer particularly appetizing. Stuffed mushrooms are suitable for both festive tables and cozy family dinners. They can be served as a standalone dish or as a side to meat and fish. Easy to prepare, they pair perfectly with white wine or refreshing drinks, creating an atmosphere of culinary delight.
1
Wash the mushrooms, clean them to use the caps as baskets, cut off the stems, chop the stems finely, season with salt and pepper. Also chop the onion finely and mix it with the chopped stems.
- Button mushrooms: 1 kg
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
2
Fry the obtained mixture in a pan until golden brown.
- Button mushrooms: 1 kg
- Onion: 1 head
3
Place the hot mixture of onions and mushrooms into the caps of the champignons, add a small amount of mayonnaise, grated cheese, and greens, preferably forming a small mound.
- Button mushrooms: 1 kg
- Onion: 1 head
- Mayonnaise: 200 g
- Cheese: 100 g
- Fresh herbs: to taste
4
Place the stuffed mushrooms on a greased baking sheet, put them in a preheated oven at 200 degrees, and bake for 30 minutes.
- Button mushrooms: 1 kg
- Butter: 100 g
