Hearty Stuffed Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 large mushrooms
- 1 small onion (s)
- 100 g spinach leaves, also frozen
- 100 g sheep cheese
- 2 tablespoon olive oil
- 1 tablespoon breadcrumbs
- 1 teaspoon lemon juice
- 1 tablespoon butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brush off the mushrooms, unscrew the stems and scrape out the lamellas with a teaspoon. Sauté the diced onion with the diced mushroom stalks in olive oil and then deglaze with lemon juice.
- Now add the coarsely chopped spinach and the crumbled sheep`s cheese and heat briefly. Before the mass is poured into the mushrooms, season with salt and pepper, if you also like with garlic.
- Now put the mushrooms in a greased, fireproof dish, cover with a little butter and breadcrumbs and bake at 180 degrees (preheated) for 20 minutes until golden yellow.
- A salad with vinaigrette and baguette goes well with it.
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