Beef and Cheese Stuffed Mushrooms
Beef provides complete protein, iron, and vitamin B12, while champignons add an earthy flavor. Baking the filled caps in the oven under foil helps them stay tender, and the cheese melts into a golden topping.
Remove the stems from the champignon mushrooms (200 g) without breaking the caps. Finely chop the stems and onion (80 g), and grate the carrot (50 g).
Fry the onion in sunflower oil (10 g), then add the carrot and mushroom stems. Add beef (120 g), ground, and continue frying, stirring, until the beef is lightly browned.
Fill the mushroom caps and place them in a baking dish. Mix the 20% sour cream (30 g) with water (120 g), table salt (3 g), and black pepper (1 g). Pour over the mushrooms and cover the dish with foil.
Bake in the oven at 180 °C until the caps are tender and the center of the filling reaches 71 °C. Remove the foil, sprinkle with grated hard cheese (70 g), and bake until the cheese melts.
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