Sometimes the difference between everyday and festive dishes is in the little things. Add a little zest to the minced chicken, make whole mushrooms the property of decoration and that's it! You can serve it for any celebration or for breakfast, after it. Provided he stays.
Add the mushrooms, orange zest, pepper and salt to the minced meat. It is better to take small mushrooms and put them whole. I chose the option with large mushrooms, so that some of them are cut into minced meat, and some (hats) are used entirely.
Mix everything together.
Part of the hats to release from the legs and put in a baking dish, greased with oil.
Fill the caps and mold with minced meat. Put the mold in a large container filled with hot water to a level above the middle of the height of the mold with minced meat.
Cover the entire structure with foil and bake for about 40 minutes at 180 degrees (until the mass is compacted). Then, remove the foil and leave in the oven for another 15-20 minutes to evaporate the excess juice.