*The calorific value of 100 g:105,38, Protein:12.6 V, Fat:5,48, Carbs:1,96.
Mild cheese crust and flavorful mushrooms - this appetizer will please both Your home and guests.
Cooking time: 1 hour Servings: 3-4
You’ll need: 500 g chicken fillet 60 g feta 10 large fresh mushrooms 4 tablespoons low-fat sour cream 1 tablespoon flour ½ Cup shredded mozzarella fresh parsley to taste ground black pepper to taste salt to taste 1 tablespoon vegetable oil
How to cook:
1. Wash and dry the mushrooms, sharp knife cut and remove the legs. Cover the baking dish with parchment paper and place it hats holes up.
2. Finely chop the chicken. Heat a pan with 1 tablespoon of vegetable oil over medium heat, add the sliced chicken and saute about 5 minutes, stirring from time to time.
3. While the chicken is roasting, finely chop legs mushrooms. Add sliced mushrooms to pan with chicken and cook together for another 5 minutes, stirring occasionally.
4. Mix flour with sour cream. Reduce the heat and pour the cream into the pan. The sunflower, season with ground black pepper and stir. Simmer for another 8-10 minutes, until the mixture thickens, then remove from heat to cool.
5. While the mixture is cooling, preheat the oven to 180C.
6. Grate feta cheese on a grater and mix with chicken and mushrooms. Add the chopped parsley and stir.
7. Using 2 tablespoons, spread evenly between the prepared stuffing caps of mushrooms. On top of the filling sprinkle a little grated mozzarella.
8. Bake in the oven for 15-20 minutes, then allow the mushrooms to cool slightly and serve.
Bon appetit!
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