Calories
432 kcal
Protein
16 g
Fat
12 g
Carbohydrates
6 g
Wash and dry the mushrooms thoroughly and separate the stalks from the caps with a knife or a teaspoon. Lightly salt the caps inside and out.
Make the filling. Chop the onion and stalks. Saute the onion in vegetable oil, add the sliced mushroom stalks, and fry for a few more minutes.
Season with salt. Place on a plate, let them cool a little, and add the sour cream, herbs, and half of the grated cheese. Mix. Stuff the caps with the mixture. Put the stuffed caps in a saucepan, add a little water, and stew under a lid for 10 minutes. Then sprinkle with the remaining cheese and roast in an oven preheated to 356°F until the cheese melts.
Since the mushrooms shrink in size when heated, additionally, cut 1-2 more mushrooms. Just in case you still have some filling left.
This recipe is very original if you add minced meat or soybean.
Bon Appetit!
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