- Servings: 2-3
- Prep Time: 25m
- Cook Time: 20m
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This information is per serving.
- •4 c. fresh champignons (must have a large cap)
- •1-2 large onions
- •Fresh herbs (you can substitute dried)
- •Salt and pepper
- •Vegetable oil
- •Soy yogurt
- •Parmesan cheese
What fillings can I put in the champignons?
Different fillings would be delicious: mashed potatoes with spices, boiled rice, fried carrots with sweet peppers, tofu cheese and so on.
No celebration feast is truly complete without delicious homemade treats, handmade with love. For mushroom lovers, I suggest adorning the holiday table with a wonderful hot appetizer, stuffed champignons. These mushrooms can be stuffed with absolutely any filling. The easiest option is to fill the champignon caps with fried onions and mushroom stems, adding a little cheese or soy yogurt if desired.
Rinse the mushrooms thoroughly. Separate the caps from the stem.
Chop the mushroom stalks.
Dice the onion.
Fry the onion in vegetable oil until it becomes transparent. Add mushroom stalks and fry the mushrooms until cooked.
Season the fried mushrooms and onions with salt and pepper and use them to stuff the caps. To prevent your baked stuffed champignons from drying out, you need to put a teaspoon of soy yogurt in each mushroom.
Preheat the oven to 180 degrees Celsius (356 Fahrenheit) and bake the mushrooms until cooked through (about 20 minutes). Your baked stuffed mushrooms are ready.