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Recipe Details:
This diabetic-friendly appetizer is so delicious, it will disappear in a minute from the moment you serve it to your family and guests. Try this recipe and see for yourself!
Step 1 Rinse and dry the mushrooms. Cut off the legs. Arrange the mushrooms’ hats with the holes facing up on a baking sheet lined with baking paper. Step 2 Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the chopped chicken and fry it for about 5 minutes, stirring occasionally. Step 3 While the chicken is frying, finely chop the mushroom legs. Add the chopped mushroom legs to the frying pan with the chicken and cook together for 5 more minutes, stirring occasionally. Step 4 Mix sour cream and flour. Reduce heat and add this mix to the chicken and mushrooms. Season with salt and pepper and stir. Simmer for another 10 minutes until the mixture thickens, then remove from heat to cool. Step 5 Preheat the oven to 360 F. Add the chopped parsley to the frying pan and stir. Mushroom filling is ready. Now, spread the filling evenly over the mushroom caps. Sprinkle a little grated mozzarella on top of the filling. Bake in the oven for 20 minutes, then let the mushrooms cool slightly and serve. Enjoy!
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