Easy Stuffed Mushrooms Recipe

Recipe from Kate Logan

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Cooking time: 45 min

Servings 5

The combination of mushrooms and cheese is always delicious and is a win-win option. The cooked dish can be used as a hot appetizer, serving it on a large communal plate. If presented with vegetables or mashed potatoes as a side dish, it makes a great second course. Here is a recipe for the tastiest stuffed mushrooms. Stock up on mushrooms and - welcome to the kitchen!

Champignons

10 pcs.
Bulb onion

2,5 pcs.
Hard cheese

5 oz.
Sour cream

5 tbsp.
Vegetable oil

5 tbsp.
Salt and spices

to taste

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.