Stuffed Chicken Drumsticks with Mushrooms and Cheese

Carefully remove the skin from the drumsticks (try not to tear it), separate the meat from the bones, and chop it into small pieces.

Finely dice the onion and mushrooms, sauté them in a pan until golden brown, and let them cool.

Grate the processed cheese on a medium grater.

Combine the meat, sautéed mushrooms and onions, and grated cheese; season with salt and pepper to taste.

Stuff the chicken skin with the filling and tuck in the edges at the knuckle end.

Pour a little water into a baking dish, arrange the drumsticks, and season them with salt and pepper.

Bake at 180 °C (350 °F) for 30 minutes using conventional top and bottom heat (no convection).