Cheesy Baked Mushrooms with Tomatoes

Very tasty, very fast, very simple, very festive! Champignon mushrooms with cheese and tomatoes are prepared in a hurry in the oven. They fit perfectly into any feast and are suitable for a buffet table. Tasty not only hot, but also cold. And you can change the filling for them to your liking!
cook time: 40 min
Miles Denholm
Cheesy Baked Mushrooms with Tomatoes

Nutrition Facts (per serving)

128
Calories
10g
Fat
4g
Carbs
6g
Protein

Ingredients (2 portions)

Basic:

Tomatoes 1 pc
Salt to taste
Hard cheese 80 g
Bulb onions 1 pc
Vegetable oil 1 tbsp
Champignon 5 pc

Recipe instructions

Step 1

Step 1
How to make champignons with cheese and tomatoes in the oven? Prepare the necessary products. Mushrooms whose caps hold their shape well are suitable. Of course, first of all these are champignons, but there may also be some seasonal forest mushrooms: boletus, porcini. For a more aesthetic appearance, it is better to use mushrooms of the same size, so champignons are ideal here. Wild mushrooms of the same size are difficult to find in such quantities.

Step 2

Step 2
Wash the mushrooms well. It is best to use a special brush and vegetable washing product. Using a spoon or knife, carefully remove the stems of the mushrooms.

Step 3

Step 3
Chop the mushroom stems on a cutting board using a knife.

Step 4

Step 4
Peel the onion and cut into small cubes. To make onions easier to peel and prevent your eyes from watering, moisten the knife with cold water.

Step 5

Step 5
Heat vegetable oil in a frying pan. It can be anything, but for frying I recommend taking refined varieties — such oils do not burn. Add the onions and mushrooms to the pan and fry everything together until tender, about 5-7 minutes. Add a little salt.

Step 6

Step 6
Prepare a heatproof dish. Place the mushroom caps in it with the holes facing up.

Step 7

Step 7
Grate half the cheese. The cheese can be anything: hard or semi-hard; mozzarella is also suitable. Add the grated cheese to the fried mushrooms and onions in the pan and stir. The filling for the mushroom caps is ready.

Step 8

Step 8
Stuff the mushroom caps with the prepared filling.

Step 9

Step 9
Wash the tomato, remove the stem and cut into circles. Ideally, the tomato circles should be the same size as the mushroom caps. But if you suddenly have a very large tomato, cutting into slices is also quite suitable.

Step 10

Step 10
Place tomato slices or mugs on top of the mushrooms.

Step 11

Step 11
Cut the remaining cheese into slices the size of the mushroom caps.

Step 12

Step 12
Place cheese on top of tomatoes. In principle, before baking, the top of the snack can be sprinkled with grated cheese — it will probably even be prettier! But this thought came to my mind after preparing the dish. Bake in an oven preheated to 180 degrees for about 10-15 minutes. Determine the exact baking time and temperature based on your oven.

Step 13

Step 13
Champignon mushrooms with cheese and tomatoes are ready in the oven. This mushroom appetizer is delicious both hot and cold. Bon appetit!

Additional rubrics

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