Mushrooms Stuffed with Chicken and Cheese
Description
It works for both holidays and everyday meals. Juicy little mushrooms paired with a tender, rich filling is a very successful idea. The cooking process is quite simple, and there aren't that many ingredients either. In the end you'll get a delightful appetizer. By the way, it's best to serve the mushrooms hot, but even after they've cooled they stay juicy and tasty. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Wash, pat dry, and finely chop the chicken breast.
- 2
Step 2
2. Heat a little vegetable oil in a skillet, add the chicken, and fry over medium heat.
- 3
Step 3
3. With a sharp knife, carefully trim the stems from the mushrooms (without damaging the caps).
- 4
Step 4
4. Finely chop the mushroom stems.
- 5
Step 5
5. And place on the pan next to the fillet.
- 6
Step 6
6. Fry, stirring, for 5-7 minutes. Add the sour cream.
- 7
Step 7
7. Season with salt and pepper to taste, mix gently. Simmer over heat for another couple of minutes.
- 8
Step 8
8. Grate the cheese on a medium grater.
- 9
Step 9
9. Set some aside, add the remaining cheese to the filling, and mix.
- 10
Step 10
10. Add the chopped herbs.
- 11
Step 11
11. Grease a heatproof baking dish with oil and place the mushroom caps in it. By this time, preheat the oven to 190°C.
- 12
Step 12
12. Carefully fill the mushrooms with the filling.
- 13
Step 13
13. Sprinkle them with the cheese you set aside earlier. Done—you can put the dish in the oven and bake the mushrooms for 15–20 minutes.