Champignons stuffed with chicken and cheese
10 servings
90 minutes
Mushrooms stuffed with chicken and cheese are an exquisite dish of French cuisine that combines the tenderness of mushrooms with the rich flavor of chicken fillet and the creamy aroma of cheese. Baked to a golden crust, they acquire incredible juiciness and an appetizing appearance. The addition of feta and fresh herbs makes the filling soft, rich, and slightly spicy. This dish can be served as a hot appetizer on a festive table or as an exquisite option for dinner. Easy to prepare, these stuffed mushrooms surprise with their rich taste and magnificent texture combination. The perfect blend of simplicity and sophistication that captivates the hearts of good cuisine lovers.
1
Wash the mushrooms, dry them, cut off the stems with a knife, and place the caps on a foil-lined baking sheet with the openings facing up.
- Button mushrooms: 20 pieces
2
Finely chop the chicken fillet, heat olive oil in a frying pan, and fry the chicken for 5 minutes until it turns white, stirring occasionally.
- Chicken breast fillet: 600 g
- Olive oil: 1 teaspoon
3
Chop the mushroom stems and add to the chicken, cook for another 5 minutes, stirring.
- Button mushrooms: 20 pieces
4
Mix sour cream with flour, reduce the heat, pour the sour cream over the chicken, season with salt and pepper to taste, mix well, and simmer covered for another 10 minutes until the mixture thickens.
- Sour cream: 6 tablespoons
- Whole wheat flour (stone-ground): 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Let the mixture cool, add feta and chopped greens, and mix well.
- Feta cheese: 120 g
- Dill: 0.5 bunch
- Spring onion: 0.5 bunch
6
Fill the mushroom caps with filling (about 1 tablespoon each).
7
Grate the cheese on a coarse grater and place a pinch on each mushroom.
- Cheese: 120 g
8
Bake in a preheated oven at 180° for 20 minutes.
