Cheesy Chicken Stuffed Mushrooms with Onions

A unique dish and the recipe is very simple. Prepares quickly. The dish is very healthy and satisfying. Rich in proteins and easily absorbed by the body. You can safely prepare it for visiting friends and receiving guests. They will appreciate its amazing taste. Julienne can be supplemented with herbs and hot peppers. Can be served with any fresh vegetables and drinks. Tomato juice works great.
cook time: 1h 20 min
Noah Merrick
Cheesy Chicken Stuffed Mushrooms with Onions

Nutrition Facts (per serving)

188
Calories
13g
Fat
4g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 2 tbsp
Hard cheese 200 g
Bulb onions 2 pc
Vegetable oil 80 g
Mushrooms 300 g
Chicken fillet 500 g
Cream 300 g

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients. Champignon or porcini mushrooms are best, especially if you are cooking for guests.

Step 2

Step 2
Boil chicken breast in salted water.

Step 3

Step 3
While the meat is boiling, rinse, peel and cut the mushrooms into small pieces.

Step 4

Step 4
Chop the onion into cubes or cut into half rings.

Step 5

Step 5
Cut the finished meat into not very small pieces.

Step 6

Step 6
Lightly fry the onion in vegetable oil.

Step 7

Step 7
As soon as the onion begins to acquire a golden color, add the mushrooms, stirring regularly and evaporate the water over low heat. And fry for 5 minutes.

Step 8

Step 8
While the mushrooms are cooking, grate the cheese on a coarse grater.

Step 9

Step 9
When the mushrooms are slightly fried, add chicken fillet, pepper and salt to taste, stir and fry for another 7 — 10 minutes over low heat.

Step 10

Step 10
Pour flour into a dry frying pan and lightly fry.

Step 11

Step 11
Add cream to flour and bring to a boil.

Step 12

Step 12
Add the creamy mixture to the mushrooms and chicken, mix thoroughly. Taste for salt.

Step 13

Step 13
Divide the finished mixture into pots, but not to the very top.

Step 14

Step 14
Place a layer of cheese crumbles on top of the pots. Without covering the pots with a lid, place in the oven. Bake at 180°C for about 25 — 30 minutes.

Step 15

Step 15
As soon as the cheese is browned, the dish is ready! It turned out beautiful, aromatic, julienne type. The dish can be eaten directly from the pots, or placed on portioned plates. Bon appetit everyone!

Additional rubrics

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