Mushrooms are the most affordable mushrooms at any time of the year, so it is not surprising that they are the ones preferred by cooks for preparing various dishes. Below are some simple and tasty recipes for baking champignons in the oven, while using garlic and mayonnaise. What exactly is needed during the cooking of this goodness and how to prevent mistakes when performing basic actions is discussed later.
Selection and preparation of ingredients
Since the main ingredient of any of the presented recipes is the mushrooms themselves, their choice should be given increased attention, buying only healthy, elastic and moderately juicy fruit bodies without signs of spoilage. Their preparation will not take much time, especially since not all housewives remove the skin from the hats, the main thing is to wash the surface well, removing as much dirt as possible.
Did you know? Mushrooms existed on Earth 400 million years ago and, along with ferns, are one of the oldest inhabitants of our planet. The first images of fruiting bodies date from 1450 BC. e. and were discovered in cave paintings in the tomb of the Egyptian queen.
As for the remaining components, then standard requirements are put forward for them: increased freshness and quality. This is especially true for mayonnaise, cheese and vegetables (mainly onions), which should also be pre-peeled from husks and dirt.
Oven mushrooms recipes
The simplest and most affordable recipe for cooking baked mushrooms in the oven will be the option using only mayonnaise, spices and onions, but if you want to expand the taste palette of the finished dish, you should pay attention to cooking methods using more ingredients. Among the no less simple and affordable are recipes using hard cheese and onions, soy sauce, and a set of dried Provence herbs. Having tried each of these options, you are sure to choose the most suitable for yourself.
Whole with mayonnaise
2-355 minutes
champignons (medium size)
10 pieces.
Nutritional value per 100 g:
Wash, peel and dry whole mushrooms, peel onions.
Add mayonnaise to the mushrooms, salt and pepper the ingredients, mixing everything well.
Cut the onion into half rings and lay it on the bottom of the baking dish, after having greased it with vegetable oil.
On top of the onions, place the mushrooms smeared with mayonnaise (in one layer).
Preheat the oven to + 180 ° C and send the baking dish with mushrooms for 40–45 minutes. After this time, you can serve champignons to the table, especially since in the form of heat they are especially juicy, tasty and fragrant.
Wash, peel and dry whole mushrooms, peel onions.
Add mayonnaise to the mushrooms, salt and pepper the ingredients, mixing everything well.
Cut the onion into half rings and lay it on the bottom of the baking dish, after having greased it with vegetable oil.
On top of the onions, place the mushrooms smeared with mayonnaise (in one layer).
Preheat the oven to + 180 ° C and send the baking dish with mushrooms for 40–45 minutes. After this time, you can serve champignons to the table, especially since in the form of heat they are especially juicy, tasty and fragrant.Video recipe
Important! If you like more spicy dishes, you can add a few prongs of crushed garlic to the mayonnaise.
With mayonnaise and cheese
4-540 minutes / 2-3 hours
champignons (preferably large)
1 kg
seasoning for chicken
1-2 tbsp. l (or to taste)
Nutritional value per 100 g:
Wash the mushrooms well and remove their legs, leaving only hats.
Put the mushrooms in a pan and pickle, mixed with soy sauce, chicken seasoning, a little salt and 1 tbsp. mayonnaise (mix the ingredients better with your hands, lubricating each mushroom).
Pickled champignons leave to soak for 2-3 hours.
Half an hour before the end of the pickling, heat the pan over a fire, grease the bottom of it with vegetable oil and fry the onion chopped into cubes (until it becomes slightly transparent).
Cut into small pieces the legs extracted from champignons and fry with the onion until golden brown, stirring the mixture regularly.
Cool the onion-mushroom filling and rub hard cheese into it, using a fine grater for this. Stir the mixture well and place it over the already pickled hats.
Lubricate the surface of the deck with vegetable oil and lay the stuffed mushrooms on the bottom.
Pour the marinade remaining in the pan over them, trying to get into each hat.
Preheat the oven to + 180 ° C and send the mushrooms into it for about 25 minutes.
The finished dish remains to lay on a plate, garnish with herbs and serve.
Wash the mushrooms well and remove their legs, leaving only hats.
Put the mushrooms in a pan and pickle, mixed with soy sauce, chicken seasoning, a little salt and 1 tbsp. mayonnaise (mix the ingredients better with your hands, lubricating each mushroom).
Pickled champignons leave to soak for 2-3 hours.
Half an hour before the end of the pickling, heat the pan over a fire, grease the bottom of it with vegetable oil and fry the onion chopped into cubes (until it becomes slightly transparent).
Cut into small pieces the legs extracted from champignons and fry with the onion until golden brown, stirring the mixture regularly.
Cool the onion-mushroom filling and rub hard cheese into it, using a fine grater for this. Stir the mixture well and place it over the already pickled hats.
Lubricate the surface of the deck with vegetable oil and lay the stuffed mushrooms on the bottom.
Pour the marinade remaining in the pan over them, trying to get into each hat.
Preheat the oven to + 180 ° C and send the mushrooms into it for about 25 minutes.
The finished dish remains to lay on a plate, garnish with herbs and serve.Video recipe
Did you know? The biggest in history, officially registered champignon was found in the Italian province of Baria by the Italian Francesco Quito in 2016. The weight of the giant mushroom was 14 kg.
With mayonnaise and garlic
3-470-80 minutes
mushrooms (medium size)
500 g
garlic
8 cloves of garlic (one middle head)
spice "provencal herbs"
1 tbsp. l
sunflower oil
3 tbsp. l
soy sauce
2 tbsp. (or to taste)
Nutritional value per 100 g:
Wash and dry the champignons.
Peel and grate the garlic.
Sprinkle mushrooms with Provencal herbs, put garlic on top, pour soy sauce, vegetable oil (1-2 tbsp.) And mayonnaise, mixing all the ingredients well.
Leave the mushrooms in the mayonnaise-garlic marinade for about 30 minutes, and then put on a baking sheet, pre-coated with foil and greased with vegetable oil. Preheat the oven to + 180 ° C and move the champignons into it, leaving it there for half an hour.
Wash and dry the champignons.
Peel and grate the garlic.
Sprinkle mushrooms with Provencal herbs, put garlic on top, pour soy sauce, vegetable oil (1-2 tbsp.) And mayonnaise, mixing all the ingredients well.
Leave the mushrooms in the mayonnaise-garlic marinade for about 30 minutes, and then put on a baking sheet, pre-coated with foil and greased with vegetable oil. Preheat the oven to + 180 ° C and move the champignons into it, leaving it there for half an hour.Video recipe
Important! If you decide to send the mushrooms to the still cold oven, their time there will have to be increased by 15–20 minutes, depending on how quickly it warms up to the desired temperature values.
No matter how you decide to bake champignons, the prepared mushrooms will be an excellent addition to meat dishes or just side dishes, and if you wish, you can use them to create vegetable pies, not to mention eating them on your own.
