Baked mushrooms stuffed with feta and garlic

Ingredients for 2 servings:

• 6 giant mushrooms, cleaned
• 200 g feta cheese
• 40 g butter
• 1 garlic bulb(s), young, alternatively 3 cloves
• 1 onion(s), red
• n. B. Salt and pepper, black, from the mill
• Fat for the mold, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 28 minutes

from the air fryer or from the oven – on the table in 20 minutes

Peel the onion and slice it into approximately 2 mm thin slices. Peel the garlic as much as necessary and slice about half the bulb into very thin slices, then chop it lightly with a knife. Cut the feta cheese into small cubes. Twist the stems out of the mushrooms and set aside. Distribute the butter and all but a small amount of garlic among the mushroom caps. Lightly season with salt and pepper. Carefully press the diced feta cheese into the mushroom caps. First along the edges, holding them firmly so they don’t tear, then into the center. Feel free to build a small “mound” if there’s too much cheese. Cut off the bottom of the mushroom stems and fill them with garlic and feta cheese where they are hollow. Now place the mushrooms side by side either in a greased baking dish or in the air fryer basket. Place an onion slice on each mushroom, then simply arrange the stems and the remaining onions next to them. Add a little more salt and bake in the air fryer at 160°C for 15 minutes or in a preheated oven at 160°C for 18 minutes. The onions should be nicely browned and crispy, then it’s ready. We serve it with a fairly acidic salad (usually tomato) and toasted brown bread, onto which we grate the remaining young garlic bulb. Then spread it with butter and sprinkle with Maldon salt. Of course, any other salt will do, but this one tastes best with it. The 2 servings are intended as a main course; as an appetizer, this quantity is enough for 6 people.