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Mushroom Stuffed with Cheese and Spinach

ingredients

servings

2

Champignon mushrooms

200 oz

Extra virgin olive oil

to taste

Swiss cheese, low fat

50 oz

Baby spinach

50 oz

Oregano

to taste

Iodized salt

to taste

starters from China

Mushroom Stuffed with Cheese and Spinach

Mushroom Stuffed with Cheese and Spinach

vegetarian with lactose

ready in

5 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Mushroom Stuffed with Cheese and Spinach

A snack for a snack or a rich entrance you can surprise with this delight remember that always in the last step some vegan alternative!

Mushroom Stuffed with Cheese and Spinach step 1

step 1

Shake the mushrooms and remove your base taking care of the hats! Jijii is not difficult to do them with care and if more is broken than some that go

Mushroom Stuffed with Cheese and Spinach step 2

step 2

Save those bases for some stew or salad!

Mushroom Stuffed with Cheese and Spinach step 3

step 3

Now in a frying pan place drops of olive oil and very warm place a little oregano can be ajotambien is something tastes

Mushroom Stuffed with Cheese and Spinach step 4

step 4

Mushroom hats mushroom cheese with strips of spinach

Mushroom Stuffed with Cheese and Spinach step 5

step 5

Now done put the skillet over low heat place a little salt before placing them! About 3 min and then put out the fire leave them there and wait a minute or two to cover them so the cheese melts but not over kitchens

Mushroom Stuffed with Cheese and Spinach step 6

step 6

And the mushrooms retain their texture! For the vegan version you can use a soaked cashew pasta from the previous day form a paste with sea salt and olive oil and follow the same steps

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