Vegetarian stuffed mushrooms (Print Version)
# Ingredients:
01 -
3 tablespoons of breadcrumbs
02 -
115 g shredded cheddar cheese
03 -
400 g fresh baby spinach
04 -
60 g plain yogurt
05 -
Butter
06 -
700 g mushrooms
07 -
4 cloves of garlic
08 -
Salt, black pepper, red pepper to taste
# Instructions:
01 -
Set your oven to 140°C and let it heat up. Get your baking sheet ready by covering it with parchment paper or giving it a light layer of grease.
02 -
Carefully wash the mushrooms and remove the stems. Chop up the stems into tiny pieces and put them aside for later.
03 -
Slice up the spinach and mince the garlic into small bits.
04 -
In a heated and lightly buttered pan, sauté the chopped mushroom stems with the minced garlic until soft. Mix in the chopped spinach and keep cooking.
05 -
Stir in the yogurt, adding salt and both types of pepper as you'd like. Keep stirring until the yogurt blends fully.
06 -
Stir the cheddar into the mix and let it melt evenly.
07 -
Once the mixture has cooled a little, spoon it into the mushroom caps. Sprinkle some breadcrumbs on top for a nice crunch.
08 -
Put the mushrooms on your baking tray and cook them in the oven for no more than 20 minutes. Serve while they're hot.