It is necessary
- - baking sheet;
- - foil;
- - fresh champignons 1 kg;
- - vegetable oil 1 tbsp. the spoon;
- - chicken eggs 6 pcs.;
- - sour cream 5 tbsp. spoons;
- - hard cheese 200 g;
- - salt;
- - a mixture of ground peppers.
Instructions
Step 1
We cut the champignons - we separate the legs and the cap from each other and remove the first layer of the mushroom, thereby cleaning it. Salt each hat with a little salt inside. Finely chop the legs.
Step 2
Boil the eggs, cool and chop finely, just like the mushrooms. Pour a little vegetable oil into the pan and fry the chopped legs. When the mushrooms are almost ready, add eggs, sour cream, salt and a mixture of peppers to your taste and simmer under the lid until tender. You can add water if the sour cream is thick. Stew the mushrooms for about 30-40 minutes over low heat, stirring constantly.
Step 3
Spread the foil on a baking sheet and lay out the mushroom caps. The filling is laid out in the caps with a teaspoon. Sprinkle with grated cheese on top. Then cover with a sheet of foil and put in a preheated oven to 180 degrees. You need to bake the dish for 20-25 minutes.
