Stuffed Champignons with Tomato and Cheese
4 servings
35 minutes
Mushrooms stuffed with tomatoes and cheese are an elegant and simple dish of Russian cuisine that harmoniously combines the tenderness of mushrooms, the juiciness of tomatoes, and the rich flavor of cheese. It is perfect for a festive table or a cozy family dinner. Mushrooms, being natural flavor enhancers, reveal their qualities beautifully when baked, while soft, stretchy cheese complements them with a creamy texture. Historically, stuffed mushrooms became popular due to their versatility—they can be served as an appetizer, side dish, or main course. The ease of preparation makes this recipe accessible to everyone, and the aroma of baked mushrooms fills the home with warmth. It is an ideal choice for those who appreciate simplicity and sophistication in one dish.
1
Do not wash the mushrooms, but wipe them with a dry paper towel. Remove the stems and clean the inside of the mushrooms.
- Button mushrooms: 10 pieces
2
Chop the legs finely, salt them, fry well, and let cool.
- Button mushrooms: 10 pieces
- Rossiysky cheese: 100 g
3
Slice the tomato into thin circles and place one circle in each mushroom. Mix the fried stems with grated cheese and mayonnaise, and top the mushrooms with a piece of tomato.
- Tomatoes: 1 piece
- Rossiysky cheese: 100 g
- Mayonnaise: 2 tablespoons
4
Then place the mushrooms on a baking sheet and put them in the oven at 180 degrees for about 20 minutes.
