The melting cheese above the baked champignons gives a delicious flavour of mushrooms and garlic and it becomes difficult to resist from temptation. There is nothing more astounding than baked stuffed champignon caps. The appetizer is recommended to be served hot. However, the cold dish is also very tasty.
- 500 g (1,1 lb) champignons
- 1-2 bulb onions
- 150 g (0,33 lb) cheese
- 2-3 cloves of garlic
- salt – to taste
- ground black pepper – to taste
- fresh dill/ parsley – to taste
- vegetable oil (for frying)
Peel bulb onions and chop them. Wash mushrooms, cut the stipes, peel and chop them. Fry the onion slightly, next add the champignons, salt and pepper. Stir the ingredients and brown them a little. Remove the pan from heat. Top the dish with peeled and squeezed garlic, 100 g of grated cheese. Mix everything carefully and let the mass cool slightly. The stuffing is ready.
Preheat the oven to 200-230°C (392-446°F). Peel the champignon caps and fill them with the prepared stuffing. Cover a baking cup with foil or parchment paper and place the mushrooms above. Bake the dish in an oven for 20-20 minutes. Transfer the champignons to the plate and top them with the remaining cheese and chopped fresh dill or parsley.
Enjoy your meal!