Champignons stuffed with chicken and cheese
4 servings
40 minutes
Mushrooms stuffed with chicken and cheese are an elegant dish of European cuisine that combines the tenderness of mushrooms, the juiciness of chicken meat, and the spiciness of cheese. The history of such recipes originates from the traditions of baking vegetables and mushrooms with fillings found in various countries in Europe. Stuffed mushrooms are perfect for both festive tables and cozy family dinners. Their taste is balanced: rich mushroom notes blend beautifully with the softness of baked chicken and the stretchiness of melted cheese, creating a harmonious ensemble. The dish does not require complex ingredients but impresses with its exquisite appearance and rich flavor. Mushrooms can be served as a standalone appetizer or accompanied by fresh vegetables and herbs, enhancing their aromatic nuances with a light sauce.
1
Rinse the mushrooms under the tap without soaking them to avoid excess moisture.
- Champignons: 600 g
2
Separate the legs and cut into cubes immediately. Sauté in a hot pan with oil.
- Champignons: 600 g
- Vegetable oil: 30 ml
3
Once the juice evaporates, add the chopped onion and fry until a pleasant golden color.
- Onion: 1 piece
4
Add small pieces of processed chicken breast. Cook everything on high heat for just a couple of minutes, seasoning with salt and black pepper. Remove from heat.
- Chicken breast: 300 g
- Salt: to taste
- Ground black pepper: to taste
5
Fill the mushroom caps with the prepared filling and place them on a baking sheet lined with parchment paper.
- Champignons: 600 g
6
Generously sprinkle with grated cheese.
- Cheese: 150 g
7
Bake in the oven at 180 degrees for 20 minutes.