Baked champignons stuffed with chicken and onions
4 servings
70 minutes
Baked mushrooms stuffed with chicken and onions are a gourmet dish of Chinese cuisine that combines the tenderness of mushrooms with the richness of meat filling. The history of such recipes dates back centuries when stuffing ingredients became a way to impart new flavors and textures. Here, minced meat infused with garlic and basil aroma merges with a soft, slightly caramelized onion filling to create a harmonious blend. Baking gives the mushrooms a rich flavor, while the golden cheese crust adds the finishing touch. The dish is perfect as an appetizer or main treat; it can be easily served at festive tables or used in everyday meals while enjoying its rich taste and appetizing texture.
1
Wash the mushrooms (better to take large ones), remove the stems (cut or scoop out with a teaspoon).
- Fresh button mushrooms: 15 pieces
2
Chop the legs and onion finely, season with salt and pepper, fry the mixture in sunflower oil until golden brown, add sour cream, reduce heat, simmer for 5 minutes and set aside for a while.
- Onion: 1 piece
- Salt: pinch
- Ground allspice: 0.5 teaspoon
- Sunflower oil: 50 ml
- Sour cream: 200 g
3
Take the minced meat, salt it, pepper it, add basil to taste, finely chopped garlic, mix and fry in sunflower oil until fully cooked.
- Ground chicken: 300 g
- Salt: pinch
- Ground allspice: 0.5 teaspoon
- Basil: to taste
- Garlic: 4 cloves
- Sunflower oil: 50 ml
4
Place empty mushroom caps on a baking tray, filling each first with minced meat and then with sour cream mixture.
- Fresh button mushrooms: 15 pieces
- Ground chicken: 300 g
- Sour cream: 200 g
5
Place in an oven preheated to 180 degrees for 20 minutes.
6
Five minutes before it's ready, sprinkle grated cheese on top.
- Cheese: 50 g
