This cheese and mushroom appetizer is ideal for both weekdays and holidays.
In addition, the dish is suitable for a hearty but healthy breakfast.
Cooking time depends on the number of servings.
The dishes are also suitable for vegetarians.
What you need
- Champignon mushrooms with large caps;
- Fresh spinach;
- Heavy cream;
- Grated parmesan;
- Olive oil;
- Chopped garlic and onion;
- Salt, spices - to taste.
How to cook
- Preheat oven to 350 degrees Fahrenheit.
- Wash the mushrooms, separate the legs from them.
- Fry the spinach, onion, garlic and spices in a pan with olive oil.
- Add cream to the mixture at the end, cook for 1 more minute.
- Line a baking sheet or baking dish with parchment paper or foil.
- Place mushroom caps on the surface.
- Put inside a mixture of spinach and cream with spices.
- Sprinkle grated mushrooms on top with a little olive oil.
- Bake stuffed mushrooms for about 20 minutes.
When serving, you can decorate the appetizer with fresh herbs.
You can reheat the mushrooms, or prepare in advance, and bake immediately before serving.
The finished snack will keep in the refrigerator for up to 3 days.
You can also freeze mushrooms and keep them that way for up to 3 months.
