In mushrooms, remove the legs and gently scrap the flesh from the hats without damaging them.
Finely chop the legs and pulled out pulp, mix with finely chopped onions, dill and ham and add a little sliced cheese and sour cream.
With the resulting mass, we stuff the mushroom caps. We put the stuffed champignons on a baking sheet, add a little water literally a centimeter and put in the oven preheated to 200 degrees for 25 minutes.
5 minutes before the end, open the oven and sprinkle the stuffed champignons with grated cheese on top