Mushrooms stuffed with goat's cheese and lamb's lettuce

Ingredients for 3 servings:

• 12 large mushrooms
• 2 tbsp lemon juice
• 100 g goat’s cheese, mild
• ½ tbsp thyme, chopped
• 2 tbsp olive oil
• 150 g lamb’s lettuce
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and pepper
• 1 tsp dried herbs of Provence

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a nice starter – it doesn’t necessarily have to be goat cheese

Preheat the oven to 200°C. Break off the mushroom stems and chop very finely. Heat water with the lemon juice in a pot and bring the mushrooms to a boil. Drain and rinse with cold water. Mix the chopped stems with the goat’s cheese and stuff the mushrooms. Place the mushrooms side by side in a baking dish, sprinkle with thyme, and place in the center of the oven. Cover with aluminum foil and bake for about 10-12 minutes. Mix the dressing ingredients and pour over the trimmed lamb’s lettuce. Divide the salad among 4 plates and top with the stuffed mushrooms. Serve with baguette.