Stuffed champignons in the oven
2 servings
30 minutes
Oven-baked stuffed mushrooms are an exquisite dish of Russian cuisine, impressing with their simplicity and rich flavor. Its roots trace back to the tradition of baking mushrooms popular among Slavic peoples. The combination of tender mushrooms, gooey melted cheese, and spicy garlic notes creates a harmony of taste enhanced by subtle spices. This dish is perfect for festive gatherings as well as cozy dinners with loved ones. The stuffed mushroom caps are baked to a golden crust, becoming juicy and aromatic, while the cheese filling melts, enriching each bite with a rich flavor. They can be served with herbs and light sauces to highlight their tenderness. The simple and quick recipe makes this dish accessible even for culinary beginners.
1
Wash the mushrooms, clean them, and remove the stem.
- Button mushrooms: 9 pieces
2
Grate the cheese on a medium grater.
- Cheese: 250 g
3
If the caps of the mushrooms are medium-sized, about 25-30 grams of cheese will be needed for each.
- Cheese: 250 g
4
Chop the garlic, mix it with cheese, and lightly sprinkle the mixture with pepper.
- Garlic: 2 cloves
- Cheese: 250 g
- Ground black pepper: to taste
5
Slightly salt each mushroom from the inside.
- Salt: to taste
6
Roll a small ball from the cheese mass, similar in size to the inner surface of the cap, and place it inside.
- Cheese: 250 g
7
Grease the baking dish with a little oil and place the prepared items inside.
8
The cheese should be on top.
9
Bake for 7–10 minutes at 160 degrees.
