Stuffed champignons with cheese in sour cream sauce
4 servings
30 minutes
Stuffed mushrooms with cheese in sour cream sauce are a true embodiment of French gastronomy, where simple ingredients transform into an exquisite dish. Tender mushrooms with a juicy filling of sautéed vegetables and creamy sour cream sauce reveal their full flavor under a golden crust of melted cheese. This recipe is perfect for both festive dinners and cozy family gatherings. The mushrooms in the sauce acquire a refined softness, while dill adds fresh herbal notes, making the dish even more aromatic. With a harmonious combination of textures and flavors, stuffed mushrooms will become a favorite treat for those who appreciate classic French cuisine and ease of preparation.
1
Wash large champignons (approximately 7 cm in diameter) and cut off the stems from the caps.
- Fresh champignons: 12 pieces
2
Fry the finely chopped chicken legs, onion, and small carrot in oil.
- Fresh champignons: 12 pieces
- Onion: 1 piece
- Carrot: 1 piece
- Olive oil: to taste
3
Add a spoon of flour, sauté a little, add a couple of spoons of sour cream, salt to taste — the filling is ready, let it cool.
- Wheat flour: 2 tablespoons
- Sour cream: 4 tablespoons
- Salt: to taste
4
Slightly boil the caps, stuff them with filling, sprinkle with grated cheese on top, and place in a preheated oven for 5-10 minutes.
- Cheese: 100 g
5
Prepare the sauce separately: fry flour in oil and add sour cream.
- Olive oil: to taste
- Wheat flour: 2 tablespoons
- Sour cream: 4 tablespoons
6
Serving: pour hot sour cream sauce onto the plate and place the mushrooms. Sprinkle the sauce on the plate with dill.
- Dill: 2 sprigs