Singles Dinner No. 57

Ingredients for 1 servings:

• 2 m.-sized potatoes
• 2 mushrooms, brown
• 2 small apples, variety according to your taste
• 4 slices of cheese, variety of your choice
• 1 tbsp cheese, grated, Emmental 45% (heaped)
• 1 small shallot(s), alternatively regular onion
• 1 clove(s) garlic
• 1 dashes lemon juice, fresh
• Sea salt, from the mill
• Pepper, colorful, from the mill
• chili flakes
• Fat, for the casserole dish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Baked, stuffed mushrooms with apple slices on a bed of potatoes

Grease a small casserole dish. Peel the potatoes, slice them into the dish, season generously with salt and pepper, and sprinkle with chili flakes. Preheat oven to 200°C (top/bottom heat). Break off the mushroom stems, dice them very finely, and place them in a bowl. Peel the shallot, slice them first, then dice them finely, and add them to the bowl. Peel the garlic, dice them very finely, and add them to the bowl. Add a squeeze of lemon juice, mix everything well, and season with pepper to taste. Fill the mushroom caps with the mixture and place them in the center of the dish on top of the potatoes. Spread the remaining mushroom filling over the potatoes in the dish. Peel the apples, core them with an apple corer, slice them, and place them over the potatoes and mushroom filling. Sprinkle the cheese over the apple slices and sprinkle the mushrooms with the tablespoon of grated cheese. Place in the oven on the middle rack for about 25 minutes (cooking time may vary depending on the oven).