If you are already thinking about the appetizers that will make up your next Christmas meal, take note of these stuffed mushrooms. They are prepared quickly and are a healthy option, suitable for vegetarians, and above all, very tasty.
Stuffed mushrooms
Ingredients
8 large portobello mushrooms
2 shallots
1 clove garlic
200 gr. Baby spinach
6 wild asparagus
Olive oil
Fresh thyme
50 gr of panko or bread crumbs
Whole nutmeg, for grating
60 gr. Cheese
Salt and black pepper
Elaboration
1. Clean the mushrooms with a brush or a damp cloth. Remove the stem and chop it.
2. Sauté the garlic and shallots diced in brunoise. Add the chopped asparagus and continue sautéing for a few minutes. Now add the mushroom stems and spinach. Stir and let the spinach soften slightly. Season with salt and pepper, and add fresh thyme.
3. Meanwhile, brush the mushrooms with a little oil and cook them in the preheated oven at 200°C for 8 minutes. Remove them and place them upside down to remove any excess water.
4. Fill the mushrooms with the stir-fry, top with some cheese, and sprinkle panko over them. Drizzle with a little olive oil and bake them again in the oven until the cheese melts slightly and the panko is golden brown.