Stuffed Mushrooms
Description
Ingredients
25 stems medium-sized asparagus
3 garlic cloves
1/2 lemon
3 generous handfuls of spinach leaves
1/4 cup plain yogurt
6 medium-sized mushrooms, stems removed
fresh mint leaves
sea salt
black pepper
parsley (dried or fresh)
finely grated Parmesan cheese
3 garlic cloves
1/2 lemon
3 generous handfuls of spinach leaves
1/4 cup plain yogurt
6 medium-sized mushrooms, stems removed
fresh mint leaves
sea salt
black pepper
parsley (dried or fresh)
finely grated Parmesan cheese
Instructions
Boil the asparagus until tender.
In the meantime, bake the mushrooms for 15-20 minutes at 350 degrees.
When the asparagus is close to done, toss in the spinach for 10-20 seconds.
Drain the asparagus and spinach and squeeze out excess water.
Puree the asparagus and spinach with the (crushed) garlic cloves, juice of the lemon, yogurt, mint leaves, and other spices.
Spoon the pureed mixture into the mushroom caps, top with some sea salt and parmesan, and place back in the oven for 5-10 minutes.
Enjoy!
Use the leftover asparagus mix as a delicious dip with crackers.
In the meantime, bake the mushrooms for 15-20 minutes at 350 degrees.
When the asparagus is close to done, toss in the spinach for 10-20 seconds.
Drain the asparagus and spinach and squeeze out excess water.
Puree the asparagus and spinach with the (crushed) garlic cloves, juice of the lemon, yogurt, mint leaves, and other spices.
Spoon the pureed mixture into the mushroom caps, top with some sea salt and parmesan, and place back in the oven for 5-10 minutes.
Enjoy!
Use the leftover asparagus mix as a delicious dip with crackers.
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