Ingredients
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!
After you've finshed your moment you don't need to worry about the dirty dishes.
With Somat even thoughest dirt like grease and burnt-in is removed, so your dishes get easily clean again.