Stuffed champignons

Wash and dry the champignons. Carefully separate the mushroom stems so that the caps remain intact. Do not throw away the stems, as we will need them for the filling. If the champignons' skin separates, it's better to remove it and carefully clean the edges of any excess.

For the filling, finely chop the onion and mushroom stems, and grate the cheese on a medium grater.

Fry the onion in vegetable oil for 2-3 minutes, add the chopped mushroom stems, season with salt and pepper, and fry for another 5 minutes; minced garlic can be added at the end.

Add breadcrumbs to the fried mixture and stir.

Let the mixture cool a bit and add half of the grated cheese, then mix gently again.

Place the mushroom caps on a greased baking sheet, season with salt and pepper.

Pour a little sunflower oil into each cap. If there is oil left after frying the filling, it can be used.

Place the prepared filling in the caps of the mushrooms and sprinkle with the remaining cheese on top.

Bake stuffed mushrooms in the oven for about 10-12 minutes at around 200 degrees.

Place on a serving plate, garnish with greens, and serve at the table.