Stuffed champignons in the oven, with creamy mushroom sauce

Today we are preparing a very tasty champignon appetizer that everyone likes! Perfect for a holiday table.

Ingredients

• Champignons (for stuffing) - 10 pcs.
• Small onion - 1/4 pc.
• Garlic - 1 small clove
• Ham (finely chopped) - 1 tbsp. the spoon
• Fatty sour cream or Philadelphia cream cheese - 1.5 tsp
• Grated cheese - 2 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying
• Quail eggs - 10 pcs.
• Small toasts - 10 pcs.
• For sauce:
• Champignons - 6 pcs.
• Onion (small) - 1/4 pc.
• Garlic - 1 small clove
• Cream 10% - 100 ml
• Butter - 1/2 teaspoon
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Directions

1. Finely chop the legs of 10 mushrooms. Salt and pepper the caps.
2. In a frying pan with oil, fry finely chopped onion and chopped garlic until golden. Add chopped ham. After a couple of minutes - the legs of champignons. Fry for 5 minutes. Add sour cream and grated cheese. The filling is ready.
3. Spread the filling over the mushroom caps.
4. Bake stuffed champignons in the oven for 25-30 minutes at 180 degrees.
5. We make sauce. To do this, fry the onion and garlic in oil until golden. Add chopped mushrooms. When the mushrooms are golden, add butter and cream. Add salt and pepper. And we interrupt the sauce with a blender.
6. Fry quail eggs on low heat. Cut out the yolk beautifully in a small shape.
7. Put the sauce on the toast first, then the stuffed champignon and the egg on top
8. Bon appetit!