Champignons with minced chicken and suluguni
4 servings
50 minutes
Mushrooms with chicken mince and suluguni are a harmony of delicate flavor and aromatic cheese richness. This recipe, inspired by Russian culinary traditions, offers the perfect balance of juicy mushrooms, rich chicken mince, and soft suluguni. Mushrooms, natural flavor enhancers, create an amazing combination with melting cheese and hearty meat filling. The dish can be served as a hot appetizer on a festive table or as a main course on a cozy evening at home. The light spiciness of black pepper emphasizes the depth of flavor while herbs add freshness. The finished baked mushrooms delight with their tender texture and pleasant juiciness, revealing their taste with each bite. This dish embodies simplicity in preparation and sophistication in presentation that will please every gourmet.
1
Wash the large champignons and dry them on a paper towel.
- Button mushrooms: 8 pieces
2
Separate the stems from the caps.
3
Chop the mushroom stems into small cubes.
- Button mushrooms: 8 pieces
4
Chop the onion finely.
- Onion: 1 head
5
Grate the carrot on a coarse grater.
- Carrot: 1 piece
6
In a well-heated pan with sunflower oil, fry the vegetables until half-cooked.
- Salt: to taste
7
Add the chicken mince and constantly stir with a wooden spatula, breaking up lumps until smooth.
- Ground chicken: 200 g
8
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
9
Add finely chopped mushrooms to the prepared minced meat. Sauté for 3-4 minutes until cooked and transfer to a separate bowl.
- Button mushrooms: 8 pieces
10
Grate the suluguni on a coarse grater.
- Suluguni cheese: 100 g
11
Add cheese to the minced meat and mix.
- Suluguni cheese: 100 g
12
Slightly salt each cap inside.
- Salt: to taste
13
Stuff the mushrooms with the prepared mixture and place them in a preheated oven at 200 degrees for 20 minutes.
14
You can garnish with any greens before serving. Enjoy your meal!
