Stuffed mushrooms

Stuffed mushrooms

60 ratings

Euriel, chemist


„The mushrooms work in perfect harmony with the flavor of the sheep’s cheese. This dish also works well with feta or goat cheese.“

Difficulty

Easy 👌
10
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g
mushrooms
2
green onion
1
shallot
150 g
sheep's cheese
½ tsp
paprika powder
1 pinch
chili flakes
½ tbsp
vegetable oil
150 g
spinach
½ tsp
nutmeg
salt
pepper
Metric
Imperial
  • 500 g mushrooms
  • 2  green onion
  • 1  shallot
  • 150 g sheep's cheese
  • ½ tsp paprika powder
  • 1 pinch chili flakes
  • ½ tbsp vegetable oil
  • 150 g spinach
  • ½ tsp nutmeg
  • salt
  • pepper

Utensils

  • spoon
  • oven
  • large frying pan
  • fine grater
  • cooking spoon
  • ovenproof frying pan
  • cutting board
  • small bowl

Enjoy with

Godello, Galicia
A dry white wine from Spain that has a moderate alcohol content and a crisp, refreshing acidity.

Nutrition per serving

Cal
313
Protein
25g
Fat
21g
Carb
5g

Step 1/4

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.
  • 1 shallot
  • 150 sheep's cheese
  • ½ tsp paprika powder
  • 1 pinch 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

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.
  • 150 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

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 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

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

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!