Time: 10 min. preparation time, 15 min. baking time
Nutrition: Calories ca 313 / Protein 25g / Carbohydr. 5g / Fat 21g
Ingredients (2 servings)
|2 stalks||green onion|
|150 g||sheep’s cheese|
|0.5 tsp||paprika powder|
|1 pinch||chili flakes|
|0.5 tbsp||vegetable oil|
spoon, oven, large frying pan, fine grater, cooking spoon, ovenproof frying pan, cutting board, small bowl
A dry white wine from Spain that has a moderate alcohol content and a crisp, refreshing acidity.
Preheat oven to 180°C/350°F. Finely dice shallot and cut green onion crosswise into thin rings. In a small bowl, mix together cheese, paprika powder, chili flakes, vegetable oil, and green onion. Season to taste with salt and pepper.
oven, cutting board, knife, small bowl
1 shallot / 150 g sheep’s cheese / 0.5 tsp paprika powder / 1 pinch chili flakes / 0.5 tbsp vegetable oil / 2 stalks green onion / salt / pepper
In a large frying pan, heat up some vegetable oil over medium heat and sauté shallot for approx. 1 – 2 min. Then, add spinach and continue to cook for approx. 1 – 2 min. until wilted. Grate nutmeg into pan and stir thoroughly. Remove from heat.
large frying pan, fine grater, cooking spoon
150 g spinach / 0.5 tsp nutmeg / vegetable oil
Gently remove the mushroom stems from the caps. Then, gently scrape out the core of the caps with a spoon to create a cavity for filling of choice.
500 g mushrooms
Fill mushroom caps with either the spinach or cheese mixture and place in an ovenproof frying pan or on a lined baking sheet. Transfer to a preheated oven and bake at 180°C/350°F for approx. 12 – 15 min. or until cheese melts and turns golden brown. Enjoy!
oven, ovenproof frying pan