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Ingredients
- 500 g mushrooms
- 250 g cottage cheese
- 1 spring onion
- Parsley
- Fresh thyme
- Fresh rosemary leaves
- Pepper and salt
- 4 t extra virgin olive oil
- Twigs of rosemary and thyme
Preparation
Step 1
Drain the cottage cheese. Add the herbs and 1 t oil. Drain again. Add salt and pepper and let stand.
Clean the mushrooms and discard the stems.
Fill each mushroom with the filling and place them on a skewer, crowding the mushrooms close to each other. Brush some oil over them.
Place the mushrooms on the lowest rack. Roast he mushrooms until golden brown.
When done place on a dish, sprinkle some oil and decorate with the twigs.