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Stuffed Mushrooms

Servings: 2

  • 500 g mushrooms 
  • 2 green onion 
  • 1 shallot 
  • 150 g sheep's cheese 
  • ½ tsp paprika powder 
  • ¼ tsp chili flakes 
  • ½ tbsp vegetable oil 
  • 150 g spinach 
  • ½ tsp nutmeg 
  • salt 
  • pepper

Utensils: oven, cutting board, knife, small bowl, large frying pan, fine grater, cooking spoon, spoon, ovenproof frying pan

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.

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.

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.

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!

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