- champignons - 12+ Pieces
- pork - 220 grams (minced meat)
- bulb - 1/2 Pieces
- garlic - 4 teeth
- white wine - 1/2 cup
- processed cheese - 220 Grams
- egg yolk - 1 piece
- Parmesan - 3/4 Glass
- salt - 1 Pinch (to taste)
- black pepper - 1 pinch (to taste)
Fry the minced pork. Finely cut the ray. Slice the garlic. Grind Parmesan cheese with a grater. Thoroughly rinse the champignons. Separate the hats from the legs. Finely chop the mushroom legs. Fry the onion and garlic for several minutes. Pour 1/3 cup of white wine. Stir and cook until liquid evaporates. Add chopped mushroom legs, salt and pepper. Continue to fry for a few minutes. Put the mushrooms on a plate. Separate the yolk from the protein. Put the cream cheese in a bowl. Add the egg yolk. Stirring to add parmesan. Mix with the roasted minced meat. Put the hats on the baking tray. Fill each fungus with stuffing. Bake in the oven for 20-25 minutes.
Servings: 3-4