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Mushrooms stuffed with chicken and cheese in the oven

Mushrooms Stuffed with Chicken and Cheese (Baked)

A quick, delicious hot appetizer for any special occasion! The trio of chicken, mushrooms, and cheese shows up in all kinds of dishes, from creamy baked casseroles to pasta sauces. These stuffed mushroom caps look impressive and taste even better, and they're really no trouble to make.

katushafin

Recipe author

Mushrooms stuffed with chicken and cheese in the oven

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Composition / ingredients

Servings:

White mushrooms

600

Chicken breast

200

Hard cheese

200

Sour cream

Vegetable oil

Dill

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 11 g

Fats 50 % 11 g

Carbohydrates 0 % 0 g

140 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather your ingredients. Go for large mushrooms here; the bigger they are, the more filling each cap will hold.
Step 2:

Rinse the mushrooms gently under running water. Don't submerge them, since they soak up liquid like a sponge and turn watery; it's better to wipe the dirt off with a sponge. Then use a knife to remove the stems, taking care not to break the caps. It's easy to cut around the base and snap the stem off with your fingers.
Step 3:

Cut the mushroom stems into small cubes.
Step 4:

Rinse the chicken breast and pat it dry with paper towels. Cut it into small cubes as well; the smaller the better, especially if your mushrooms aren't very big.
Step 5:

Rinse the herbs, dry them, and chop finely.
Step 6:

Grate the cheese on the medium holes of a box grater.
Step 7:

Heat a skillet and add a little oil. Add the chicken and sear it over high heat for a few minutes. Keep stirring so the juices stay locked inside, which keeps the meat tender.
Step 8:

Add the mushrooms to the chicken. Stir and cook for another 5 to 7 minutes.
Step 9:

Add the sour cream, salt, and pepper. Stir well and let it simmer over low heat for another 5 minutes.
Step 10:

Transfer the filling to another bowl and let it cool a little. Stir in half the grated cheese and the herbs.
Step 11:

Grab an oven-safe baking dish and grease it with vegetable oil. Set the mushroom caps in it and spoon the filling into each one, using two teaspoons.
Step 12:

Sprinkle each mushroom with the remaining cheese.
Step 13:

Bake the mushrooms for 15 to 20 minutes at 375°F (190°C).

Serve this appetizer hot, scattered with a little fresh dill. Mine came out really tasty! I used large mushrooms, which were easy to stuff, but I still had half the filling left over, so I turned it into a pasta sauce. You can use heavy cream in place of the sour cream, and season the filling with any spices you like. Some versions also add onion and garlic to the mix.