Rachel prepares this classic appetizer from stuffed champignons with aromatic minced chicken and spinach mixture, sprinkled все сыром. 
Photo of the dish: ЮнхиKim Time: 45 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 16 portobello mushrooms
- 500 gr. chicken or minced turkey
- 1 tsp fennel seed (or a third of a handful)
- 1 small onion, finely chopped
- 3 cloves of garlic, grated or finely chopped
- Zest of 1 lemon
- 1 tbsp. grated Asiago cheese
- 1/2 tbsp. breadcrumbs (two handfuls)
- 1 pack (300 g) frozen chopped spinach, defrost and dry on a clean kitchen towel
- Salt pepper
- 2 tbsp. l top quality olive oil
- 1/4 Art. pine nuts or chopped almonds
Recipes with similar ingredients: champignon mushrooms, minced chicken, minced turkey, fennel seeds, onions, garlic, lemon zest, asyago cheese, breadcrumbs, spinach, pine nuts, almonds
Recipe preparation:
- Wipe the champignons with a damp cloth. Remove the legs and finely cut them. Preheat the oven to 200 degrees. In a large bowl mix minced meat, fennel seeds, onions, garlic, zest, half of everything cheese, chopped mushroom legs, crackers and spinach, season salt and pepper. Lightly pour the mixture with olive oil and stuff it with mushroom caps.
- Put the hats on a baking sheet with sides or a dish for baking. Do not push the hats too close together to they did not fog up. Sprinkle with the remaining cheese and nuts, and put in the oven. Bake until the mushrooms are tender and the filling is not baked completely (about 25 minutes). Serve to the table warm.
