| Cook Time | 30 minutes |
| Servings |
Ingredients
- 9 pieces Champignons
- 50 gram Carrots (Korean, ready)
- 2 tablespoons Rice
- 100 gram Minced chicken
- 100 gram Cheese hard
- Allspice
- 1 tablespoon Vegetable oil
Ingredients
|
|
Instructions
- Wash the mushrooms. Separate the legs from the hats. Leave only the hats. Add salt and pepper to taste. Boil the rice until ready.
- Cut the carrots in Korean.
- Add the boiled rice.
- Fry the minced chicken in vegetable oil until ready, add it to the carrots and rice to cool. Add salt and pepper to taste.
- Put the mushrooms in a greased baking dish, put the filling.
- Cut the cheese into small slices. Spread on the mushrooms. Bake in a preheated oven at 180 C for 20-25 minutes.
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