Stuffed Mushrooms with Chicken and Feta

Ingredients

Chicken (breast) 300 g

Feta cheese 60 g

Mushrooms 10

Sour cream 4 tbsp

Flour 1 tbsp

Mozzarella cheese 1/2 cup

Parsley to taste

Ground black pepper to taste

Salt to taste

Vegetable oil 1 tbsp

Rinse and dry the mushrooms, cut off and remove the stems with a sharp knife. Line a baking pan with parchment paper and arrange the caps on it, hole-side up.

Finely chop the chicken fillet. Heat a frying pan with 1 tablespoon of vegetable oil over medium heat, add the chopped chicken, and fry for about 5 minutes, stirring occasionally.

 While the chicken is frying, finely chop the mushroom stems. Add the sliced mushrooms to the pan with the chicken and cook for another 5 minutes, stirring occasionally.

Mix the flour with sour cream. Reduce the heat and pour the sour cream into the pan. Season with salt, ground black pepper, and stir. Simmer for another 8-10 minutes, until the mixture thickens, then remove from the heat to cool. While the mixture is cooling, preheat the oven to 180°C (350°F).

6. Grate the feta and mix with the chicken and mushrooms. Add finely chopped parsley and stir.

Using 2 tablespoons, evenly distribute the filling between the prepared mushroom caps. Sprinkle some grated mozzarella on top of the filling. 

Bake in the oven for 15-20 minutes, then let the mushrooms cool slightly and serve.



Enjoy!