EGG SALAD WITH PARMESAN AND HOT DOGS INGREDIENTS
- 1 h 15 min
- 2 servings
Wash the mushrooms, dry and separate the legs. Slightly clean the caps from the inside and finely chop the legs.
Cut the ham into small cubes.
Combine the mushroom legs and ham in a bowl. Rub the cheese on a fine grater and add to the mushrooms and ham. Add sour cream, finely chopped garlic, salt and pepper.
Tightly fill the caps with the filling heaped. Put the stuffed mushrooms in a baking dish and send it to the oven preheated to 180 degrees for 25-30 minutes. Bake until golden brown.