Champignons baked in the oven with cheese and garlic whole

4 servings
1 hour

How to bake champignons with cheese and garlic in the oven? Prepare all the necessary ingredients. Choose champignons of the same size, not too small. I took with a hat diameter of about 4 cm. They should be snowy white without spots and damage, the smell of rot. To the touch, they should not be slippery. Take a few types of cheese. I took 2 halves of different coloured peppers to make the filling look brighter. Take the tomato more fleshy.

Rinse the mushrooms from the soil under running water. Cut out the spoiled spots, if any, remove the & quot; skirt & quot;. Put the champignons on the towel to soak up the excess liquid. Leave for 15-20 minutes. It is important to dry mushrooms well, otherwise they will become watery after being drenched. Carefully cut the leg and scrape out some mushroom flesh from the inside, thereby expanding the stuffing cavity. Grind the legs and large pieces with a knife.

In a frying pan, heat half of the recipe oil over a medium heat. Place the crushed mushrooms in a frying pan and fry, stirring occasionally, until the liquid evaporates.

Peel and rinse the vegetables. Remove the seeds from the courgette. Cut into small cubes. Try to make cubes of the same size so that the filling is more uniform.

Turn on the oven to heat up to 200 degrees so that it can warm up. Grate the cheese and garlic on a fine grater. Add toasted mushrooms, cheese, garlic to the vegetables, salt a little and add spices.

Mix well until smooth and try the filling. If necessary, add salt.

Fill the champignons with filling and place on a lightly oiled tin. During the baking process, vegetables will lose volume. Therefore, in order not to get in the end & quot; empty & quot; champignons, try to place as much filling as possible in them. Bake at 200 degrees for 15-20 minutes. The exact time depends on the capabilities of your oven. Ready-made champignons will give juice and the filling will drop a little.