Stuffed champignons baked in a creamy sauce

Cut the legs of fresh champignons

Chop the legs finely, fry in butter together with onions

Stir the fried champignons with raw minced meat and finely chopped dill

Season with salt and pepper. Stuff the hats with this mass, put in a mold

Pour the stuffed mushrooms with creamy sauce (70 grams of cream, 30 grams of sour cream + 2 tablespoons of mayonnaise).

Bake in the oven until the meat is done.

Then take out, sprinkle the caps with grated cheese and send to the oven again to melt the cheese.

Bon Appetit!