Description
Original appetizer for the holiday table.
Ingredients
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Mushrooms
0.5 kg
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Onion
2 piece
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Cheese
50 g
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Sour cream
100 g
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Greens
-
Salt
-
Vegetable oil
Cooking
Mushrooms thoroughly wash, dry and separate the legs from hats. Hats lightly salt inside and outside.
To prepare the filling. Bow and legs cut (because the mushrooms during hot working are reduced in size, I also cut another 1-2 champignon).
In vegetable oil stew onion, add chopped mushrooms and fry for a few minutes.
Salt. Put on plate, let cool slightly, add sour cream, herbs and half the grated cheese, mix well. Mix fill cap. Put stuffed hats in a saucepan, add a little water (can be diluted cream or sour cream) and stew under cover for about 10 minutes.
Then sprinkle with remaining cheese and bake in a hot oven to melt cheese. Options: mushrooms bake in oven or simmer on the stove.
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