July 3rd, 2016
50 g bellows cheese
30 g parmesan
30 g brie
30 g blue cheese
For the salad:
2 tablespoons of olive oil flavored with lemon
1 tablespoon balsamic vinegar
Dried herbs: thyme, rosemary, oregano, basil
First wash and clean the mushrooms. Place them on a tray lined with baking paper and begin to fill them.
Because we had different types of cheese in the fridge I thought of different fillings. I choose bellows cheese, parmesan, blue cheese and brie chopped in small pieces. (you can add salt on the ones filled with brie).
Bake them for 25 -30 minutes at 200C, and in the last five minutes put them on grill for a crispy crust on top.
I served this recipe with a delicious salad from a mixture of green leaves (arugula, baby spinach), flavored with lemon oil, balsamic vinegar and herbs – thyme, oregano, basil and rosemary.