Champignons with chicken and cheese
4 servings
15 minutes
Mushrooms with chicken and cheese is an elegant dish that combines the tenderness of chicken fillet, the rich flavor of mushrooms, and the creamy texture of cheese. Originating from Italian cuisine, it embodies the principle of simplicity and sophistication. Baked mushrooms with aromatic filling become soft while retaining a rich mushroom aroma. Feta adds zest, while mozzarella gives an appetizing golden crust. This dish is perfect as an appetizer on a festive table or as a light dinner in a cozy atmosphere.
1
Wash and dry the mushrooms, trim and remove the stems with a sharp knife. Line a baking dish with parchment and place the caps with the holes facing up.
- Fresh champignons: 10 pieces
2
Finely chop the chicken fillet. Heat a pan with 1 tablespoon of vegetable oil over medium heat, add the chopped chicken, and fry for about 5 minutes, stirring occasionally.
- Chicken fillet: 500 g
- Vegetable oil: 1 tablespoon
3
While the chicken is frying, finely chop the mushroom stems. Add the chopped mushrooms to the pan with the chicken and cook together for another 5 minutes, stirring occasionally.
- Fresh champignons: 10 pieces
4
Mix the flour with sour cream. Reduce the heat and pour the sour cream into the pan. Add salt, season with ground black pepper, and stir. Simmer for another 8-10 minutes until the mixture thickens, then remove from heat to cool.
- Wheat flour: 1 tablespoon
- Sour cream: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
While the mixture cools, preheat the oven to 180 degrees.
6
Grate the feta and mix it with chicken and mushrooms. Add finely chopped parsley and stir.
- Feta cheese: 60 g
- Green: to taste
7
Using 2 tablespoons, evenly distribute the filling among the prepared mushroom caps. Sprinkle a little grated mozzarella on top of the filling.
- Mozzarella cheese: 120 g
8
Bake in the oven for 15-20 minutes, then let the mushrooms cool slightly and serve.