Chicken and Cream Stuffed Mushrooms
Ingredients
- 12 large button mushrooms
- 150 g chicken breast diced into small cubes
- 100 ml heavy cream
- 80 g grated cheese
- 1 clove of garlic
- salt, pepper
- a little oil
- optional: thyme or marjoram
Instructions
- Wipe the mushrooms clean and finely chop their stems.
- In a pan, sauté the chicken breast in a little oil.
- Add the mushroom stems and garlic, and cook together for 2 to 3 minutes.
- Pour in the cream, then season with salt, pepper, and herbs.
- Simmer on low heat for 2 to 3 minutes, then stir in half of the grated cheese.
- Fill the mushrooms with the mixture, then sprinkle the remaining cheese on top.
- Bake at 355°F (180°C) for 20 to 22 minutes, until creamy and slightly golden.
served with brown rice or bulgur, it makes a complete main course.
