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Stuffed champignons are a dish with a history. Mushrooms began to be stuffed in the late 19th century in Italy. This method of preparation was so popular that at the beginning of the 20th century, Stuffed Mushroom Day appeared in the calendar of holidays. It is celebrated on February 4. Poultry meat, vegetables, cheese, eggs and other products are used as a filling for champignons. Champignons stuffed with chicken is a recipe that can be used both on holidays and on weekdays.

Step 1

Prepare the stuffed champignons. Heat the oil in a frying pan. Put the chicken fillet in. Fry it over high heat until golden brown, about 5 minutes. Then add the chopped mushroom stems, stir and continue cooking for another 5 minutes.

Step 2

Finish preparing the filling. Pour sour cream into the chicken and mushrooms, sprinkle with spices and stir. Reduce heat to low and simmer the filling for 5 minutes. Remove the pan from the heat. Transfer the chicken and mushrooms to a deep container. Cool to room temperature. Combine it with half of the cheese and herbs.

Step 3

Prepare the mushrooms for baking. Place the mushroom caps in a heat-resistant form. Stuff them with chicken and sprinkle with the remaining cheese. Place in an oven preheated to 190 ˚C for 20 minutes.