This casserole is the perfect option for a quick dinner. Tender champignons with cheese and creamy filling create a fragrant and hearty dish without extra effort.
Ingredients
- Champignons — 600 g
- Lettuce leaves or spinach — 100 g
- Sour cream 20% or natural yogurt — 150 g
- Cream cheese — 150 g
- Hard cheese — 100 g
- Eggs — 2 pcs.
- Oil — 1 tbsp.
- Salt — to taste
- Black ground pepper — to taste
Preparation
- Rinse the champignons, dry them, and cut into pieces. Leave a few whole and slice them thinly for decoration.
- In a heated pan with oil, sauté the chopped mushrooms until soft and lightly golden. Sauté the mushroom slices separately for decoration.
- Add salt, pepper, lettuce leaves or spinach to the mushrooms, and heat for a few minutes until the greens are soft. Transfer the mixture to a bowl.
- To the warm mushroom mixture, add sour cream or yogurt, eggs, cream cheese, and grated hard cheese. Mix until homogeneous, adjusting the taste with salt and pepper if necessary.
- Transfer the mixture to a baking dish, smoothing the surface. Top with the sautéed mushroom slices.
- Bake for 20–25 minutes at 180 °C until cooked and golden brown. Allow to cool slightly and serve.
