Bacon with champignons is a tasty and original delicacy that can be prepared as a side dish or as an independent dish for holiday feasts. This appetizer is sure to please everyone who loves mushroom dishes or simply gourmet cuisine!

We offer several recipes for cooking champignons with bacon that will help you out if you urgently need to come up with a hearty and worthy dish for a party or home dinner.

Champignons fried with bacon on the grill will turn out juicy thanks to the bacon slices that are used to wrap the fruiting bodies before cooking. The dish turns out rich and nutritious, with a crispy, crispy crust.

Tip: serve the dish only hot so that you can feel the full aroma and taste of this amazing snack.

• 15 pcs. medium-sized champignons;
• 15 thin strips of bacon;
• 2 tbsp. l. olive oil;
• 1 tsp. balsamic vinegar and sesame oil;
• 1 tsp. dry basil;
• Salt and ground black pepper.

Take advantage step by step description recipe to cook fried champignons with bacon.

Peeled and washed mushrooms are placed in an enamel bowl.

Fill with balsamic and sesame oil, sprinkle with basil, salt to taste and ground black pepper.

Gently mix by hand and leave in the refrigerator for 2-2.5 hours.

Each mushroom is then wrapped in a strip of bacon and skewered.

The dish is fried on the grill until a beautiful blush appears on all sides.

Stuffed champignons with onions and bacon, baked in the oven

This version of stuffed champignons with bacon is best baked in the oven - the dish will turn out juicy, with a delicate creamy taste of cheese and a crispy crust.

• 15-20 large champignons;
• 15-20 strips of bacon;
• 2 eggs;
• 100 g hard cheese;
• 1 onion;
• 1 carrot;
• Vegetable oil;
• 3 garlic cloves;
• Sour cream;
• Salt - to taste.

Stuffed and oven-baked champignons with bacon are prepared according to the recipe described below.

1. Wash the mushrooms, cut off the stems or remove them carefully with a spoon.
2. Place the caps on a greased baking sheet and chop the stems into cubes.
3. Peel, rinse and chop the onion in the same way as mushrooms.
4. After peeling, grate the carrots on a fine grater, grate the cheese finely, and also chop the garlic cloves as finely as possible.
5. Smash raw eggs and use a fork to beat a little.
6. Heat the oil in a frying pan and add the onion, fry until browned and add the garlic.
7. Fry for a couple of minutes and add the carrots, stir and fry until the carrots are soft.
8. Add the chopped mushroom stems and fry over medium heat until golden brown.
9. Pour in sour cream, stir (sour cream will add creamy taste and thickens the filling).
10. Add salt to taste, stir, remove from heat and let cool much.
11. Stuff the mushroom caps, pressing gently with a teaspoon.
12. Pour 1 tbsp into each cap. l. beaten eggs to hold the filling together when baking.
13. Place grated cheese on top and press with your fingers, wrap each cap with bacon, and secure with a toothpick.
14. Place the baking sheet with mushrooms in an oven preheated to 180°C and bake for 20-25 minutes.

Champignons with cheese and bacon, baked in the oven in a sleeve

If you are gathering guests and want to surprise them with an unusual appetizer, cook bacon with champignons in the sleeve. Be sure to add cottage cheese to saturate the dish with special flavor notes and aroma.

• 10-15 champignons;
• 10-15 slices of bacon;
• 100 g curd cheese;
• 1 bunch of dill;
• 1 onion;
• Butter.
• Salt and black ground pepper- taste.

Champignons with cheese and bacon, baked in the oven, will amaze the taste buds of everyone who tries the dish.

1. Separate the caps from the stems: wash the caps and remove the film, chop the stems with a knife.
2. Peel the onion, cut into cubes, fry in butter until soft and add the legs.
3. Fry for 10 minutes, stir and remove from heat.
4. Chop the dill, put it in a roasting pan, add curd cheese, add salt to taste, pepper and mix.
5. Stuff the caps, wrap them with bacon slices and secure with toothpicks.
6. Place in a sleeve, which is placed on a baking sheet, tie on both sides, and pierce the top with a toothpick.
7. Place in the oven, turn on 180°C and leave for 30 minutes.

Minced meatloaf with champignons and bacon, baked in the oven

Usually chopped meat can be a little dry when cooked, but the meatloaf with champignons and bacon is tender and juicy filling will surprise and delight with its taste.

• 150 g bacon;
• 800 g of any minced meat (you can use ½ part pork and beef);
• 400 g champignons;
• 2 onions;
• 1 carrot;
• 1 egg;
• Salt and a mixture of ground peppers;
• Vegetable oil.

How to cook properly meatloaf with mushrooms and bacon, baked in the oven?

1. Peel the carrots and onions, rinse and fry in oil until browned, add just a little salt and let cool.
2. Separately, fry finely chopped champignons and pepper until golden brown.
3. Combine the minced meat with the egg, knead with your hands and add a little salt.
4. On a baking sheet lined with baking foil, place the bacon slices slightly overlapping.
5. Then distribute the minced meat no more than 1.5 cm thick over the entire surface of the bacon.
6. Place mushrooms on the minced meat, and then a layer of vegetables.
7. Roll up (like sponge roll), wrap in foil, which is on a baking sheet.
8. Put in hot oven and bake for 50 minutes. at 190-200°C.
9. Open the foil and leave for another 10 minutes. Leave the baking sheet with the roll to bake until golden brown.

Chicken roll with champignons, bacon, onions and mayonnaise

Chicken roll with champignons, bacon and mayonnaise will turn out great if you bake it in the oven. Although such a dish is not for a daily dinner "on a quick fix", sometimes you can pamper your loved ones.

• 1 small chicken carcass;
• 250 g bacon;
• 300 g champignons;
• 1 onion;
• 2 garlic cloves;
• Vegetable oil, salt and ground lemon pepper.

Prepare the dish according to the step-by-step recipe described below.

1. Rinse the chicken carcass, pat dry with a paper towel and remove the bones with a sharp knife (carefulness and patience will help not damage the carcass).
2. Place the chicken skin on the table, pound it a little, sprinkle with lemon pepper and salt.
3. Peel the onion, chop into cubes and fry in oil until soft.
4. Add finely chopped mushrooms and chopped garlic, add salt and fry for 10 minutes.
5. Cut the bacon into thin slices, place it on the chicken, and distribute the mushrooms, onions and garlic on top.
6. Wrap the chicken to give it the shape of a whole carcass.
7. Tie the meat with kitchen twine and wrap it in food foil and place on a baking sheet.
8. Place in an oven preheated to 190°C and bake for 50 minutes.
9. After the specified time, open the foil slightly and put the baking sheet back to bake for 15 minutes.
10. Remove the finished dish from the twine and cut into pieces.

Pasta carbonara with bacon, mushrooms, parmesan and cream

Carbonara pasta with bacon, mushrooms and cream - incredibly tasty and hearty dish, which perfectly diversifies the daily menu. Write down the recipe for the dish and please your household as often as possible.

• 300 g pasta;
• 150 g bacon;
• 400 g champignons;
• 200 g parmesan;
• 150 ml cream;
• 3 garlic cloves;
• 2 onions;
• 3 egg yolks;
• 2 tsp. butter;
• Vegetable oil;
• Salt and ground black pepper.

Follow the recipe for carbonara with bacon, mushrooms and cream, and you will succeed delicious dish for a family dinner.

1. Peel the garlic (1 clove), chop and place in a frying pan heated with butter.
2. Fry for 1 minute, remove and discard, and add thinly sliced ​​bacon to the pan.
3. While stirring, fry for 2 minutes, add the diced onion.
4. Transfer everything to another frying pan with 2 tbsp. l. vegetable oil and fry for 5-7 minutes, remove with a slotted spoon and place in a bowl
5. Cut the mushrooms into slices, place in vegetable oil and fry for 10 minutes.
6. Place the onions and bacon in a saucepan, pour in the cream, salt and pepper, add the mushrooms and place on low heat.
7. Simmer for 7-10 minutes, grate Parmesan cheese into a plate separately. coarse grater, pour in raw yolks, salt and pepper, beat.
8. Boil the pasta as indicated in the instructions, transfer to a saucepan, pour in the sauce, stir and simmer for 3 minutes.
9. Place in a deep dish and sprinkle a little grated cheese on top.
10. Serve the pasta with bacon, champignons in cream only when hot (it tastes much better this way).

Pasta carbonara with mushrooms, bacon and chicken fillet

It is known that champignons can be not only a side dish for fish or meat, because if you stuff their caps, you will get a completely independent or even festive dish. The mushrooms should be large and not very different in size so that the appetizer looks harmonious. How to cook champignons and what to stuff them with? Try the recipes below.

How to cook stuffed champignon mushrooms in the oven

A gentle option for preparing any dish is baking in the oven or on a convection oven, because the baked product retains not only its juiciness, but also all the vitamins it contains. This also applies to stuffed champignons. For the filling, you can use a variety of products or combinations thereof: meat or fish, bacon or ham, vegetables or even shrimp. The only thing that is not used for stuffing is sweet ingredients. Knowing this rule, you can safely experiment with combinations of fillings.

The main thing is to choose only large mushrooms so that they look aesthetically pleasing when stuffed. If you can’t get a nearly fresh product, you can use ice cream, but then it needs to be properly prepared:

1. Heat a frying pan, pour a little sunflower oil onto it.
2. Place the frozen product in a hot frying pan.
3. Fry until all the water has evaporated.

Only after this defrosting can you start stuffing the caps. In addition, it is recommended to peel them from the skin: this way, after cooking, they will retain their color and will not darken. As for the legs, in some recipes they are chopped and also used for filling, or left for further preparation of something else. Serve stuffed mushrooms can be in any form: either hot or cooled the next day. There are also no restrictions on the side dish, although such a dish can easily pass as an independent dish.

With cheese and garlic

This option is the basis for all subsequent recipes, because they also use cheese. The main thing is that it must be hard so that it can be easily grated. For the basic recipe you will need the following ingredients:

• garlic – 3 cloves;
• butter– 20 g;
• mayonnaise – 3 tbsp. l.;
• hard cheese – 100 g;
• champignons – 500 g.

To prepare delicious stuffed champignons with cheese in the oven, use the following instructions:

1. Wash and dry the product, carefully separate the stems from the caps using a sharp knife, and peel them.
2. Arrange the mushrooms in a baking dish so that they fit very tightly together, as they will shrink in size when cooked.
3. Stuff each cap with a piece of butter.
4. Prepare the filling: grate the cheese using a fine grater, crush the garlic with a press, mix both ingredients and season with mayonnaise.
5. Place the dish in the oven for a third of an hour. The temperature in it should be 280 degrees.
6. Serve hot or cold the next day.

With chicken meat

IN next recipe you can use legs too. The following ingredients will be required:

• boiled fillet – 300 g;
• large fresh champignons– 10-15 pcs.;
• onion – 1 pc.;
• hard cheese– 100-150 g;
• sour cream – 2-3 tbsp. l.;
• egg – 1 pc.;
• dill or parsley – 1 bunch;
• carrots – 1 pc.

Cooking steps:

1. Finely chop the boiled breast, onion and mushroom legs. Then fry these ingredients in a frying pan along with grated carrots.
2. Add a beaten egg to the ingredients, mix, add sour cream. After this, keep it on the stove for a little longer.
3. Stuff the washed caps and sprinkle with grated cheese on top.
4. Bake the dish for about half an hour, the temperature should be 180 degrees. Then sprinkle with chopped herbs.

With ham

Another interesting combination is mushrooms and ham. This champignon appetizer is especially suitable for a festive table, just prepare more, because guests will definitely ask for more. To do this, stock up on the following products:

• onion – 1 pc.;
• champignons – 10-15 pcs.;
• sour cream – 3 tbsp. l.;
• durum cheese – 80 g;
• fresh greens – 1 bunch;
• ham – 150 g.

Step-by-step cooking instructions:

1. Remove the stems from well-washed mushrooms and chop them finely.
2. Cut the ham and onions into small cubes, grate the cheese.
3. In a frying pan, first fry only the legs, then add the onion, and only then the ham. Continue frying.
4. Also add sour cream, herbs and half the grated cheese for frying.
5. Fry the mixture a little more, sprinkle with salt and spices to taste
6. Place the mushrooms on an oiled baking sheet and fill them with the prepared frying mixture.
7. Cook at 180 degrees for about half an hour.

With bacon

Stuffed champignons can be cooked in the oven using bacon. For such an original recipe, the list of ingredients looks like this:

• onion – 1 pc.;
• bacon and cheese - 200 g each;
• champignons – 250 g;
• butter – 2 tbsp. l.

Cooking stuffed mushrooms happens according to the following instructions:

1. Wash the mushrooms, cut out the stems and chop them finely.
2. Cut the onion into cubes and fry in butter until golden brown. Next, add mushroom stems to it.
3. Fry the bacon in a separate frying pan, drain the separated fat into a container.
4. Add bacon to mushroom frying.
5. Add grated cheese to the future filling.
6. Fill the mushrooms with the prepared filling.
7. Grease a baking sheet with bacon fat and place the stuffed mushrooms on it.
8. Preheat the oven to 200 degrees, place the dish in it for 20 minutes.

With minced meat

For lovers of more simple dishes A simple recipe for stuffed mushrooms using meat for filling is suitable, which requires the following ingredients:

• cheese – 50 g;
• champignons – 10 pcs.;
• onion – 1 pc.;
• sour cream – 3 tbsp. l.;
• minced meat – 200 g;
• mayonnaise – 1 tbsp. l.;
• tomato paste – 4 tbsp. l.

The process of preparing a dish of minced meat and mushrooms looks like this:

1. Add chopped onion, salt and spices to the minced meat.
2. Grate the cheese.
3. Wash the mushrooms, carefully cut out the stems, and sprinkle the cap part with dry herbs.
4. Fill each mushroom with filling and place in a baking container. Sprinkle grated cheese on top.
5. Combine sour cream, pasta and mayonnaise. Pour this sauce over the mushrooms.
6. Prepare the dish in the oven preheated to 200 degrees.

With fish

To bake stuffed champignons in the oven, you can stuff them with fish. This recipe requires the following ingredients:

• fish fillet – 200 g;
• champignons – 8 pcs.;
• egg – 1 pc.;
• hard cheese – 150 g;
• butter – 1 tbsp. l.;
• lemon – 1 pc.;
• herbs, spices - to taste.

Before cooking, be sure to wash the mushrooms and separate the stems from them, and cook the caps for about 5 minutes in water with a little salt. Then start filling:

1. Boil until done fish fillet, puree it in a blender.
2. Add egg yolk with melted butter to the minced fish and season with spices.
3. Fish filling stuff the boiled mushrooms.
4. Place the mushrooms in a pre-oiled form. The last step sprinkle grated cheese on top.
5. Cook the dish for about 40 minutes, setting the oven temperature to 180 degrees.
6. Serve with a side dish of rice, garnish the dish with herbs and lemon slices.

Baked champignons with whole quail eggs

The best left for dessert original recipe stuffed champignons in the oven. It uses quail eggs, which look like little eyes. This dish will look especially original on festive table, at the same time, it is easy and quick to prepare, and the taste is simply excellent. Here are the ingredients you will need:

• large champignons – 12 pcs.;
• quail eggs – 12 pcs.;
• hard cheese – 150 g;
• sour cream – 100 g;
• onion – 1 pc.

Before cooking, boil the hat part in salted water. Finely chop the legs and fry until browned, adding onions, sour cream and cheese a little later. The following preparation steps are:

1. Remove the mushroom caps from the water and dry on napkins.
2. Preheat the oven to 200 degrees, grease a baking sheet, place the caps stuffed with filling on it.
3. After 20 minutes of baking, remove the baking sheet and carefully crack a quail egg into each cap, being careful not to damage the yolk, to create a mini-fried egg.
4. Send the pan back before baking the eggs.
5. Before serving, sprinkle with pepper and chopped herbs.

You can bake mushrooms with eggs in another way:

1. Place the mushroom caps on an oiled baking sheet, season each with salt and spices, and fill with grated cheese.
2. Immediately hammer into each cap quail egg so that the shape of the yolk is preserved and it does not spread.
3. Cook for about a third of an hour if the temperature is set to 180 degrees, because during this time the mushrooms become juicy and aromatic.

Video: how to cook stuffed champignon caps in the oven

Stuffed champignons in bacon

Nothing revolutionary new, the most regular recipe, without unnecessary labor costs. It takes longer to describe than to do.

Served with melting potatoes and dill-yogurt sauce.

Products:

large champignons -500 g

bacon 100-120 g

semi-hard cheese 20-30 g (possibly without cheese)

juice of a quarter of a lemon

2-3 tbsp. olive oil

hot red pepper - a quarter tsp.

granulated garlic - a quarter tsp. (can be fresh)

thyme - a pinch

salt - a little, you need to take into account the saltiness of the bacon

mushroom stems

white bread 2 slices

chopped parsley 2 tbsp.

onion 1 piece (small)

vegetable oil 1-2 tablespoons

butter 1 tbsp.

lim. juice of a lemon wedge

pepper, salt, garlic to taste

1. Wash the mushrooms, separate the stems, remove the films.

2. Brush with marinade on all sides using a brush. Leave to marinate for an hour or half an hour.

***if you cook without bacon, then before marinating, you can lightly fry the mushrooms on the cap side.

3. Finely chop the onion and fry on vegetable oil until transparent.

4. Finely chop the legs and sprinkle lemon juice. Add to onion. Fry until the legs release juice.

5. Grind the pieces of white bread in a processor. Add oil to the mushrooms and onions, throw in the bread crumbs and parsley. Fry lightly until lightly browned. Cool a little.

6. Grate the cheese on a fine grater.

7. Stuff the caps with the mixture, press with your hand, sprinkle with cheese, and wrap in bacon.

A delicious holiday dish: Champignons in bacon for an appetizer, mushrooms can be prepared for eating at the home table, a simple recipe with photos.

Ingredients:

champignons, 500 g
bacon, 120 g
cheese, 30 g
white bread, 2 slices
onion, 1 pc.
lemon, 1/2 pcs.
olive oil, 2-3 tbsp. l.
vegetable oil, 1-2 tbsp. l.
parsley, 2 tbsp. l.
butter, 1 tbsp. l.
hot pepper, pinch
garlic, pinch
thyme, pinch
salt, to taste
black pepper, to taste

Preparation:

Recipe for Champignons in Bacon for Appetizer
1. First, prepare the marinade. Add 2-3 tbsp to the juice from a quarter of a lemon. l. olive oil, a little red hot pepper and garlic - dried granulated or fresh chopped, a pinch of thyme and, if desired, a little salt (remember that bacon is also salty).
2. Wash the champignons, separate the stems from the caps and brush with marinade. Using a brush, coat the caps on all sides and leave to marinate for 30-60 minutes.
3. Finely chop the onion and fry in vegetable oil until transparent. Finely chop the mushroom stems as best we can, sprinkle with lemon juice and add to the onions. Fry until juice appears.
4. White bread grind in a blender into crumbs. Add butter, chopped parsley and bread crumbs to the onions and mushrooms. Fry until browned and let cool slightly.
5. Grate the cheese on a fine grater. We fill the hats with the bread mixture, sprinkle with cheese, wrap in bacon and secure with toothpicks. Bake at 180-200 degrees for about 15-20 minutes on a baking sheet lined with foil and greased with oil.
The dish prepared according to the recipe: Champignons in bacon for an appetizer, serve.
Bon appetit!