Champignons with chicken and bacon

Name: Champignons with chicken and bacon
Total time: 50 min
Yield: 4
Cuisine: European, Russian
Ingredients: Chicken fillet - 200 g; Champignons - 600 g; Bacon - 200 g; Sour cream - 75 g; Vegetable oil - 5 g; Fresh herbs - 10 g; Cherry tomatoes - 60 g

Cookinero 19 Apr 2025

4550

Stuffed champignons are a hearty hot appetizer with a rich bacon flavor. It can become a full hot dish and replace lunch or dinner. Champignons can be served either individually or in a common dish with a side dish of rice, spaghetti or potatoes. Baked stuffed champignons will decorate any table, they are easy to prepare, and in combination with the filling they will delight with an original taste.

How to cook Champignons with chicken and bacon

Step 1

Carefully remove the stems of the mushrooms without damaging the caps. Cut the boiled chicken into small pieces. In a separate container, mix the chicken and sour cream, add salt and pepper to taste. Mix the filling thoroughly.

Step 2

Place the champignons on a baking tray, previously greased with oil. Fill the mushroom caps with the prepared filling.

Step 3

Wrap each champignon with a slice of bacon. Place in the oven preheated to 190 ℃, bake for 15-20 minutes.

Step 4

Transfer the cooked hot champignons to serving plates. Garnish with fresh spinach or green salad leaves and whole or sliced cherry tomatoes.

Champignons with chicken and bacon - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of mushroom instead of champignons?

Yes, you can substitute champignons with cremini or portobello mushrooms, but adjust the baking time if they are larger.

What can I use instead of sour cream for the filling?

Greek yogurt or cream cheese can be used as a substitute for sour cream for a similar creamy texture.

How can I make this recipe vegetarian?

Replace the chicken with a mix of sautéed vegetables like bell peppers and zucchini, and omit the bacon or use a plant-based alternative.

Can I prepare these stuffed mushrooms ahead of time?

Yes, assemble the stuffed mushrooms and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 175°C for 10 minutes to retain crispiness.

Can I freeze these stuffed mushrooms?

Freezing is not recommended as the mushrooms may become soggy when thawed and reheated.

How can I make this dish low-carb?

The recipe is already low-carb, but ensure the bacon and sour cream are sugar-free to keep it keto-friendly.

What other garnishes can I use besides spinach and cherry tomatoes?

Try garnishing with fresh herbs like parsley or chives, or add a sprinkle of grated Parmesan for extra flavor.

Can I use raw chicken instead of boiled chicken?

It’s safer to use pre-cooked chicken to ensure it’s fully cooked during baking. If using raw chicken, bake until the internal temperature reaches 75°C.

How can I adjust the recipe for a larger group?

Double or triple the ingredients and use multiple baking trays, ensuring the mushrooms are spaced evenly for even cooking.

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