Mushrooms Stuffed with Cheese
Preheat the oven to 190 °C. Clean the mushrooms with a damp cloth and gently twist off the stems. Finely chop the stems and onion and sauté in oil until the onion softens and the liquid evaporates, 5–6 min; season with salt and pepper. Mix the sautéed mixture with sour cream, garlic, chopped dill, and half of the grated cheese. Fill the caps with the mixture, place on a baking sheet, and sprinkle with the remaining cheese. Bake for 15–18 min, until the mushrooms release their juice and the cheese is browned. Serve hot or warm.
Ingredients
- ✓Large champignons
- ✓Onion
- ✓Sunflower oil
- ✓Hard cheese
- ✓Sour cream
- ✓Garlic
- ✓Dill
- ✓Ground black pepper
- ✓Salt
How to cook
- 1
Preheat the oven to 190 °C.
- 2
Clean the mushrooms with a damp cloth and gently twist off the stems.
- 3
Finely chop the stems and onion and sauté in oil until the onion softens and the liquid evaporates, 5–6 min; season with salt and pepper.
- 4
Mix the sautéed mixture with sour cream, garlic, chopped dill, and half of the grated cheese.
- 5
Fill the caps with the mixture, place on a baking sheet, and sprinkle with the remaining cheese.
- 6
Bake for 15–18 min, until the mushrooms release their juice and the cheese is browned.
- 7
Serve hot or warm.
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