|150 g||sheep's cheese|
|½ tsp||paprika powder|
|¼ tsp||chili flakes|
|½ tbsp||vegetable oil|
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.
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.