When I feel like cooking something quick and I'm not in the mood for meat, baked champignon mushrooms remain one of my go-to choices. They are easy to make, don't require many ingredients, and are always a hit with the whole family, including those who prefer heartier dishes. I've noticed they disappear quickly from the table, especially when I take them straight from the oven and serve them alongside a portion of warm polenta.
Quick Info
Total Time: about 30 minutes
Preparation Time: 5-10 minutes
Baking Time: 20 minutes
Servings: 3-4 people
Difficulty: easy
Recipe Type: quick side dish or main course without meat
Ingredients
1000 g fresh champignon mushrooms
Herb salt (or flavored salt)
Olive oil
Preparation Method
1. Carefully clean the champignon mushrooms. I prefer to use only the caps, but you can keep the stems if you like.
2. Arrange the mushroom caps, hollow side up, in a heat-resistant dish. There's no need to stack them.
3. Sprinkle herb salt over them to taste. I use simple mixes, but if you have a favorite flavored salt, that works just as well.
4. Drizzle everything with a little olive oil. It doesn't need to be much, just enough to give them a little shine.
5. Place the dish in a preheated oven at 180 degrees Celsius. Bake for 20 minutes without covering the dish. There's no need to turn them.
6. Remove the mushrooms from the oven as soon as they have softened and browned slightly at the edges.
Why I Make This Recipe Often
It's a recipe I return to because it prepares quickly, doesn't require many ingredients, and doesn't mess up the whole kitchen. The mushrooms become tender and can be served as a main course, side dish, or even a snack. They hold up well in the oven and can be adapted based on what I have in the pantry.
Tips and Variations
Tips
1. Choose the freshest, firmest mushrooms without spots.
2. Don't overcrowd the dish; the mushrooms need a little space between them to cook evenly.
3. If you want juicier mushrooms, don't leave them in the oven longer than the recommended time.
Substitutions
1. You can use any type of herb salt or plain salt, whichever you prefer.
2. If you don't have olive oil, any other vegetable oil will work, but the taste will be different.
3. You can use brown or portobello mushrooms, sliced if they are very large.
Variations
1. Add a pinch of freshly ground pepper for extra flavor.
2. Sprinkle a little garlic powder or onion powder for a different flavor profile.
3. If you're in the mood, you can add a bit of sweet or smoked paprika before baking.
Serving Ideas
1. Alongside warm polenta for a meatless lunch.
2. As a side dish for roasted meats or other main dishes.
3. They can be added to a warm salad with other roasted vegetables.
4. They also make a great snack at the office, either cold or at room temperature.
Frequently Asked Questions
1. What kind of herb salt should I use?
I sometimes use dried herb salt, but any type you like or have on hand will work. You can also use plain salt.
2. Can the recipe be made with other types of mushrooms?
Yes, any meaty mushroom can be prepared the same way. If you're using larger mushrooms, you can cut them in half or slice them.
3. Can I add other spices or flavors?
Sure. You can add dried garlic, paprika, pepper, or other spices, but it's important not to overpower the flavor of the mushrooms.
4. How do I know when the mushrooms are ready?
When they have softened, the caps are tender to the touch, and the edges are slightly browned, you can take them out of the oven.
5. Do I need to cover the dish?
No, they bake uncovered so that the moisture evaporates and they don't become too boiled.
Nutritional Values (approximate)
A serving of baked mushrooms (250 g) has about:
Calories: 60-70 kcal
Protein: 5-7 g
Fat: 2-3 g (depending on how much oil you use)
Carbohydrates: 5-7 g
Indicative values, for plain mushrooms with a little olive oil and salt.
Storage and Reheating
Baked mushrooms keep well in the fridge in a covered container for up to 2 days. They can also be eaten cold, but if you want to reheat them, put them briefly in the oven or microwave. After the second day, the texture becomes too soft, so it's best to consume them fresh.
Quick Info
Total Time: about 30 minutes
Preparation Time: 5-10 minutes
Baking Time: 20 minutes
Servings: 3-4 people
Difficulty: easy
Recipe Type: quick side dish or main course without meat
Ingredients
1000 g fresh champignon mushrooms
Herb salt (or flavored salt)
Olive oil
Preparation Method
1. Carefully clean the champignon mushrooms. I prefer to use only the caps, but you can keep the stems if you like.
2. Arrange the mushroom caps, hollow side up, in a heat-resistant dish. There's no need to stack them.
3. Sprinkle herb salt over them to taste. I use simple mixes, but if you have a favorite flavored salt, that works just as well.
4. Drizzle everything with a little olive oil. It doesn't need to be much, just enough to give them a little shine.
5. Place the dish in a preheated oven at 180 degrees Celsius. Bake for 20 minutes without covering the dish. There's no need to turn them.
6. Remove the mushrooms from the oven as soon as they have softened and browned slightly at the edges.
Why I Make This Recipe Often
It's a recipe I return to because it prepares quickly, doesn't require many ingredients, and doesn't mess up the whole kitchen. The mushrooms become tender and can be served as a main course, side dish, or even a snack. They hold up well in the oven and can be adapted based on what I have in the pantry.
Tips and Variations
Tips
1. Choose the freshest, firmest mushrooms without spots.
2. Don't overcrowd the dish; the mushrooms need a little space between them to cook evenly.
3. If you want juicier mushrooms, don't leave them in the oven longer than the recommended time.
Substitutions
1. You can use any type of herb salt or plain salt, whichever you prefer.
2. If you don't have olive oil, any other vegetable oil will work, but the taste will be different.
3. You can use brown or portobello mushrooms, sliced if they are very large.
Variations
1. Add a pinch of freshly ground pepper for extra flavor.
2. Sprinkle a little garlic powder or onion powder for a different flavor profile.
3. If you're in the mood, you can add a bit of sweet or smoked paprika before baking.
Serving Ideas
1. Alongside warm polenta for a meatless lunch.
2. As a side dish for roasted meats or other main dishes.
3. They can be added to a warm salad with other roasted vegetables.
4. They also make a great snack at the office, either cold or at room temperature.
Frequently Asked Questions
1. What kind of herb salt should I use?
I sometimes use dried herb salt, but any type you like or have on hand will work. You can also use plain salt.
2. Can the recipe be made with other types of mushrooms?
Yes, any meaty mushroom can be prepared the same way. If you're using larger mushrooms, you can cut them in half or slice them.
3. Can I add other spices or flavors?
Sure. You can add dried garlic, paprika, pepper, or other spices, but it's important not to overpower the flavor of the mushrooms.
4. How do I know when the mushrooms are ready?
When they have softened, the caps are tender to the touch, and the edges are slightly browned, you can take them out of the oven.
5. Do I need to cover the dish?
No, they bake uncovered so that the moisture evaporates and they don't become too boiled.
Nutritional Values (approximate)
A serving of baked mushrooms (250 g) has about:
Calories: 60-70 kcal
Protein: 5-7 g
Fat: 2-3 g (depending on how much oil you use)
Carbohydrates: 5-7 g
Indicative values, for plain mushrooms with a little olive oil and salt.
Storage and Reheating
Baked mushrooms keep well in the fridge in a covered container for up to 2 days. They can also be eaten cold, but if you want to reheat them, put them briefly in the oven or microwave. After the second day, the texture becomes too soft, so it's best to consume them fresh.