Champignons baked with aubergine and cheese

4 servings
1 hour


1. Rinse the mushrooms and remove the legs. Carefully clean the flesh from the hats. Lightly salt the hats. Finely chop the legs.

2. Filling. Cut the aubergine into small cubes. Chop the greens. Grate the cheese on a fine grater. Combine the legs of champignons with aubergine, salt and fry in vegetable oil for 10 minutes. Add sour cream, mix, hold on fire for another minute. Pour finely chopped dill and 3 tbsp. l cheese, mix.

3. Stuff the mushroom caps with the resulting mass.

4. Put the mushrooms on a baking sheet, sprinkle with the remaining cheese, pour in some water and put in the oven heated to 200 ° for 30 minutes.