Usuba
Mushrooms with Chicken Mince and Sour Cream
Baked mushrooms with a tender filling of ground chicken and sour cream sauce. Mushrooms shrink significantly during cooking, so arrange them closely on the baking sheet. The fried sour cream mixture often remains in excess — use it as an additional sauce. Serve with mashed potatoes.
- Total
- 70 min
- Standard serving
- 248.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Wash the large mushrooms. Cut out or remove the stems using a teaspoon, leaving the caps whole.
- 2
Step 2
Finely chop the mushroom stems and onion. Fry in sunflower oil until golden brown, salt and pepper to taste.
Add sour cream, reduce heat and simmer for 5 minutes. Set aside.
- 3
Step 3
Take ground chicken, salt it, pepper it and add ground allspice. Finely chop the garlic and add it to the ground meat along with the basil.
Mix and fry in sunflower oil until completely cooked.
- 4
Step 4
Place empty mushroom caps on a baking sheet. Fill each one first with chicken filling, then with sour cream mixture.
- 5
Step 5
Place in a preheated oven at 180°C for 20 minutes.
- 6
Step 6
5 minutes before the dish is ready, sprinkle the mushrooms with finely grated cheese and return to the oven until melted.
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