Stuffed mushrooms

Step 1/ 4

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

• oven
• cutting board
• knife
• small bowl

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.

Step 2/ 4

• 150 g spinach
• ½ tsp nutmeg
• vegetable oil

• large frying pan
• fine grater
• cooking spoon

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.

Step 3/ 4

• 500 g mushrooms

• spoon

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.

Step 4/ 4

• oven
• ovenproof frying pan

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!

Enjoy your meal!