Stuffed with cheese and herbs, these mushrooms bring great flavor to the perfect no-fuss dinner.
material
3 large portobello mushrooms
for stuffing
1 shallot (chopped)
100g spinach
Mascarpone cheese 250g
salt and pepper
A handful of grated cheese
for clan top
Ketohana Coconut & Almond Granola 60g
1 tablespoon olive oil
pinch of salt
1/2 teaspoon thyme
2 tablespoons chopped parsley
How to make stuffed mushrooms with cheese and herbs
Caramelize the shallots, add the spinach until wilted, season with salt, pepper. Add this to the mascarpone cheese and mix well, then add the powdered cheddar cheese and mix. Remove the stems from the mushrooms and stuff them with this cheese mixture. Blend the ketohana granola and mix with herbs, oil, and salt. Layer on top of the mushrooms and bake at 180C for about 15 minutes, until golden brown, the cheese has melted and the mushrooms are soft.
