Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms

with Minty Pickle Salad

Time

30 Minutes

Serving

2 Person

Level

Easy

Calories

300 - 400 kcal/serving
Ingredients We Send

80 gram

Kashar

15 gram

Butter

1 unit

Onion

12 units

Mushroom

160 gram

Mediterranean Salad

180 gram

Baby Spinach

2 units

Fresh Mint

1 tea spoon

Garlic Flakes

6 unit

Pickle


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Pan
  • Cutting Board
  • Grater
  • Oven
  • Ovenware
  • Knife
  • Mixing Bowl
Nutrition Values / per serving
Tarif
1

Set the oven to 200 degrees and run it. 

 

Clean the mushrooms with a wet paper towel/napkin. Cut off the stalks and clean the inner part with the help of a spoon. (You need to clean it for placing the inner mixture.)

 

Take the mushrooms to the baking tray/ovenware and sprinkle a few drops of olive oil on them, sprinkle salt and pepper. Let the mushrooms be cooked in the oven while you prepare the inner mixture. 

 

Chop the mushroom stalks into small cubes. 

 

Finely chop the spinach. 

 

Chop the onion into small cubes. 

 

Grate the kashar cheese.


2

Take a pan on the stove. Melt the butter in medium heat and add 1 tbsp of olive oil. Sautée onions for 2-3 min. Add the mushrooms and sautée for 2 minutes. Finally add the spinach and sautée for 3 minutes. Add garlic flakes and adjust salt – pepper.


3

Remove the mushrooms from the oven and place the mixture in equal parts. 


Sprinkle shredded kashar cheese on them. Give it back to the oven and bake for 8-10 min.


4

Wash and dry greens. Divide mint into small pieces with your hand or chop thinly. Cut the pickles in the size you want. Get the ingredients in a mixing bowl. Just before serving, add 1 tbsp olive oil and spice it up with a pinch of salt and pepper.

 

You can serve Spinach Stuffed Mushrooms & Minty Pickle Salad together. 

 

Enjoy!