Chicken and cheese stuffed champignons in the oven

9 servings
45 min

Prepare the products. Champignons are better to take large, the more, the better to fit enough filling.

Gently wash the mushrooms under running water. Do not completely lower them into the water, they are like a sponge, absorb liquid and become watery. It is better to wash off the dirt with a sponge. Then use a knife to separate the legs from the mushrooms, trying not to break the hat. It is easy enough to cut in a circle and break off the leg with your hand.

Cut the mushroom legs into small cubes.

Wash the chicken fillet and dry with paper towels. Cut also into small cubes, the smaller the better, especially if the champignons are not large.

Wash the greens, dry and chop them finely.

Grate the cheese on a medium grater.

Heat the pan, pour a little oil on it. Lay out the chicken fillet. Fry it over high heat for a few minutes. Stir the meat constantly so that the juice seals inside, so it will be softer.

Add mushrooms to the chicken. Stir, fry for a further 5-7 minutes.

Add the sour cream, salt and pepper. Mix well and leave on a low heat to put out for another 5 minutes.

Transfer the filling from the pan to another dish and cool slightly. Add half the grated cheese and herbs. Stir.

Take a refractory baking dish. Grease it with vegetable oil. Lay out the champignon hats. Arrange the filling using two teaspoons.

Sprinkle each mushroom over the top with the remaining cheese.

Bake the mushrooms for 15-20 minutes in the oven at 190 ° C.