Mushrooms stuffed with chicken and cheese, baked in the oven

Stuffed mushroom caps are an original and outwardly spectacular appetizer. We stuff these "tartlets" with a mixture of mushrooms, minced chicken, breadcrumbs and cheese with herbs. And it may take a little effort, but the result is worth it! Such an appetizer will definitely not get lost on the festive table.

Ingredients

• Champignons - 500 g (25 pcs.)
• Minced chicken - 150 g
• Hard cheese - 100 g
• Onion - 110 g (1 pc.)
• Garlic - 1 clove
• Breadcrumbs - 30 g (3 tablespoons)
• Olive oil - 2-3 teaspoons
• Fresh parsley - 2 sprigs
• Dried thyme - 1-2 sprigs
• Salt - 0.5 tsp
• Ground pepper (mixture of peppers) - a pinch

Directions

1. Prepare all ingredients.
2. Mushrooms choose large enough and the same size, so they will cook at the same time.
3. Minced meat can be used any: chicken, pork, beef or mixed.
4. Peel the mushrooms from the films and cut off the damage. Carefully separate the mushroom stems from the caps.
5. Finely chop the mushroom stems.
6. Cut the peeled onion into small cubes.
7. Heat a frying pan with olive oil and sauté the onion for 2-3 minutes, until translucent.
8. Add the minced chicken to the skillet and sauté, breaking up lumps with a spatula, about 5-6 minutes, until the color has changed.
9. Toss the chopped mushroom stalks and dried thyme (optional) into the skillet. Fry minced meat with mushrooms for 4-5 minutes.
10. Grate hard cheese on a fine grater.
11. Finely chop the peeled garlic with a knife.
12. Add the garlic, salt and pepper mixture to the skillet.
13. Stir and turn off the fire. Cool down the filling.
14. Transfer cooled filling to a bowl.
15. Finely chop the parsley and add to the filling. Send the breadcrumbs and half of the grated cheese there.
16. Mix all ingredients. Salt if necessary.
17. Preheat oven to 180 degrees. If there is, turn on the grill from above.
18. Line a baking sheet with parchment paper and place the mushroom caps upside down.
19. Fill each hat with stuffing. Press the filling lightly to fit more. Just 25 caps left all the cooked stuffing.
20. Top each mushroom with a pinch of the remaining cheese.
21. Bake stuffed champignons in the oven at 180 degrees for 10-15 minutes.
22. Transfer hot champignons with stuffing to a plank or plate, garnish with fresh parsley.
23. Mushrooms stuffed with chicken and cheese, baked in the oven, ready to serve.
24. The mushrooms retained their elasticity, but were well cooked. The filling turns out to be hearty and thanks to the cheese it keeps well in the "pocket".
25. A beautiful, tasty and original appetizer is the first to disappear from the table - verified.
26. It is very convenient to prepare such an appetizer for a buffet table. Mushrooms are best served hot, but they are also delicious cold.
27. Bon appetit!