Champignon is a mushroom that will be equally good in various culinary interpretations and combinations with almost any product. If you have an air grill at home, you can bake it whole or stuff it. Below you can familiarize yourself with the different options for preparing second courses of a similar plan and choose the appropriate recipe.
Selection and preparation of ingredients
It is better to bake large mushrooms.
When choosing them in the store, pay attention to the following points:
- structure - the hat and leg are tight;
- appearance - all parts of the fungus are whole, white, evenly colored, without visible traces of mechanical damage, as well as holes left by worms;
- the scent - characteristic mushroom.
Did you know? In terms of phosphorus content, champignons are not inferior to seafood.
The product in question is good in that it does not require preliminary preparation. It is simple enough to wash and it is absolutely not necessary to clean or pre-boil it.
Champignon recipes in the air grill
In the air grill, the mushrooms will turn out beautiful, with a golden crust, but at the same time they will retain juiciness, taste and useful properties. This method of cooking will be especially useful when you need to quickly figure out something on the table for the arrival of guests for housewives who do not have a lot of time due to their employment.
Stuffed
600 g60 minutes
fresh champignon mushrooms
6 pcs
vegetable oil
2 tbsp. l
cream (any fat content)
6 tsp
Nutritional value per 100 g:
Detach the mushroom legs from the caps. Using a teaspoon, carefully peel off the inner layer of the hat (approximately 0.3–0.5 cm).
Finely chop all the leftovers (legs, inside of the cap) and fry in vegetable oil.
Grind onions and garlic. Add these ingredients to the mushroom pan. Continue frying until onion is translucent.
Make minced meat from the meat, salt it and pepper. Send to the pan to the existing workpiece. Fry until half cooked.
Grate mozzarella, send to the mixture for stuffing before turning off the fire, mix.
Cut the pepper in half, remove all seeds, start - it will need to be cooked after mushrooms, because everything will not fit immediately into the air grill.
Stuff mushroom caps. Set them on an air grill grid. On top pour 1 tsp. On each. cream.
Cover, connect to the mains, program for 20 minutes of baking at + 180 ° С. After 10 minutes, remove the cap and sprinkle the hats with grated cheese. Then return it to its place and continue baking.
Remove the mushrooms from the air grill. In their place, put pre-stuffed peppers. Bake for 20 minutes at + 180 ° C. Similarly, after 10 minutes, add cheese.
Detach the mushroom legs from the caps. Using a teaspoon, carefully peel off the inner layer of the hat (approximately 0.3–0.5 cm).
Finely chop all the leftovers (legs, inside of the cap) and fry in vegetable oil.
Grind onions and garlic. Add these ingredients to the mushroom pan. Continue frying until onion is translucent.
Make minced meat from the meat, salt it and pepper. Send to the pan to the existing workpiece. Fry until half cooked.
Grate mozzarella, send to the mixture for stuffing before turning off the fire, mix.
Cut the pepper in half, remove all seeds, start - it will need to be cooked after mushrooms, because everything will not fit immediately into the air grill.
Stuff mushroom caps. Set them on an air grill grid. On top pour 1 tsp. On each. cream.
Cover, connect to the mains, program for 20 minutes of baking at + 180 ° С. After 10 minutes, remove the cap and sprinkle the hats with grated cheese. Then return it to its place and continue baking.
Remove the mushrooms from the air grill. In their place, put pre-stuffed peppers. Bake for 20 minutes at + 180 ° C. Similarly, after 10 minutes, add cheese.Video recipe
Stuffed Video Recipe: Stuffed
Important! Instead of mozzarella, you can add any hard cheese that you like.
Whole
300 g 50 minutes
ground black pepper
taste
Nutritional value per 100 g:
- Cut the mushrooms in half or leave whole - it all depends on what kind of grill is in your air grill and how much space is in it.
- Fold the main ingredient in a bowl, salt, pepper, add mayonnaise. Mix everything thoroughly.
- Heat the air grill (about 10 minutes).
- Place the mushrooms on a wire rack. Set the temperature to + 180 ° C, set the time - 40 minutes.
Important! If you want the mushrooms to be less fried and more juicy, then it is better to hold them in an air grill for 20-25 minutes. And as a marinade, you can take 50 ml of soy sauce, mixed with 1 teaspoon of lemon juice, instead of mayonnaise.
Baked with broccoli
400 g30 minutes
French mustard (with grains)
1.5 tbsp. l
balsamic vinegar
50 ml
Nutritional value per 100 g:
Mushrooms cut in half. Put them on a baking sheet. Send there broccoli, season with vinegar, mustard, thyme leaves, salt and pepper. Mix the mass.
Send the container to the grill, cover.
Set the temperature to + 200 ° C, set the time - 25 minutes.
Grate the cheese. After the above time, sprinkle them with the workpiece. Leave to bake at the same temperature for another 5 minutes.
Mushrooms cut in half. Put them on a baking sheet. Send there broccoli, season with vinegar, mustard, thyme leaves, salt and pepper. Mix the mass.
Send the container to the grill, cover.
Set the temperature to + 200 ° C, set the time - 25 minutes.
Grate the cheese. After the above time, sprinkle them with the workpiece. Leave to bake at the same temperature for another 5 minutes.Video recipe
Baked with broccoli Video recipe: Baked with broccoli
Did you know? Champignons are 91% water and completely free of cholesterol.
If you step by step follow all the instructions described above, you can easily and quickly cook an excellent dish for lunch or dinner. Any of the proposed recipes will help diversify your daily diet. In addition, the dishes are low-calorie, so they can be consumed even by those on a diet.
