Rural Count: Stuffed Mushrooms

This «Count» is a good example of how you can quickly cook a bright original dish from simple and standard components. A bag of champignons, a bunch of herbs and a bit of hard cheese – that is all! This is the most important ingredients that you can always find in any fridge. For only half an hour, you will be able to impress both your guests’ attention and their taste sensations with a spicy, fragrant aristocratic dish.

Champignons: 300 g.
Green onion: 100 g.
Herbs: 30 g. of dill and parsley.
Garlic: 1 clove.
Hard cheese: 30 g.
Sour cream: 5 tablespoons.
Olive (or sunflower) oil: 2-3 tablespoons.
Salt and pepper to taste.

 Wash fresh champignons and separate the caps from the legs (photo 1, 2).

Then cook stuffing:
Cut the legs into cubes and fry in sunflower oil until it’s golden brown (photo 3).

Add the chopped green onions and herbs. Fry for another 2 minutes (photo 4).

Add two tablespoons of sour cream, salt and pepper to the roast (photo 5). The stuffing is done (photo 6).

Add salt to each mushroom cap and put a half of tablespoon of sour cream inside (photo 7).

Put the stuffing inside the mushrooms, too (photo 8).

Spread it on the baking tray, cover the top with slices of cheese and rubbed garlic (photo 9, 10, 11).

Bake in a hot oven (180-200C) for 15-20 minutes.

Decorate the dish with fresh herbs and serve it on the table (photo 12).