Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products. It is better to take large champignons, the more, the better, so that they fit enough filling.
Step 2:
Wash the mushrooms gently under running water. It is not necessary to completely lower them into the water, they are like a sponge, they will absorb the liquid and become watery. It is better to wash off the dirt with a sponge. Then, using a knife, separate the legs from the mushrooms, trying not to break the cap. It is easy enough to cut in a circle and break off the leg with your hand.
Step 3:
Cut the mushroom legs into small cubes.
Step 4:
Wash and dry the chicken fillet with paper towels. Also cut into small cubes, the smaller the better, especially if your mushrooms are not large.
Step 5:
Wash the greens, dry them and chop them finely.
Step 6:
Grate the cheese on a medium grater.
Step 7:
Heat the frying pan, pour a little oil on it. Lay out the chicken fillet. Fry it on high heat for a few minutes. Stir the meat constantly so that the juice is sealed inside, so it will be softer.
Step 8:
Add mushrooms to the chicken. Stir, fry for another 5-7 minutes.
Step 9:
Add sour cream, salt and pepper. Mix well and leave on low heat to simmer for another 5 minutes.
Step 10:
Transfer the filling from the pan to another bowl and cool it down a little. Add half of the grated cheese and herbs. Mix it up.
Step 11:
Take a fireproof baking dish. Lubricate it with vegetable oil. Lay out the mushroom caps. Spread out the filling with two teaspoons.
Step 12:
Sprinkle each mushroom with the remaining cheese on top.
Step 13:
Bake the mushrooms for 15-20 minutes in the oven at 190 °C.
The appetizer is served hot. When serving, sprinkle the mushrooms with herbs.
The champignons turned out very tasty! I took large mushrooms, it was convenient to stuff them. But half of the filling remained. I made pasta sauce out of it.
Instead of sour cream, you can add heavy cream to the filling. You can also put any spices and seasonings. In some recipes, onions and garlic are also put in the filling.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
