John Myers
Ingredients for 2 servings:
- 500 g mushrooms
- 30 g Gouda, grated
- 250 g feta cheese
- 2 tbsp, heaped herbs, Italian
- some pepper
- ¼ cup sunflower oil or rapeseed oil
- 3 cloves garlic
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
simple and quick, vegetarian
Remove the stems from the mushrooms. They are not needed for this recipe. If you don’t want to throw away the stems, you can use them in vegetable stir-fries, or you can cut them into small pieces and mix them into the filling. Line a baking sheet with baking paper and place the mushroom caps on it. Preheat the oven to 180°C (top and bottom heat). For the filling, crumble the feta cheese into a bowl with your fingers. This works best if you cut it into large cubes first. Add the grated cheese and mix well. Season with the Italian herbs and plenty of pepper. Now stuff the mushrooms with the cheese mixture. The best way to do this is to roll small balls of the mixture with your hands and press them into the mushroom caps. Fill a coffee mug about 1/4 full with oil. Press the garlic into the oil using a garlic press. Mix well and drizzle over the stuffed mushrooms. Bake for 15 minutes, then enjoy. The amount of garlic can be adjusted according to taste.
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