Champignons Stuffed with Cottage Cheese and MozzarellaIngredients:
Champignons - 500g
Olive oil - 3 tbsp.
Mozzarella - 100g
Creamy cottage cheese - 70g
Oregano powder - 1 tsp.
Garlic - 2 cloves
Salt - to taste
Fresh herbs
Method:
Peel the mushrooms, remove the top skin (do not wash, mushrooms absorb water like a sponge).
Take out the stems and finely chop.
Mix creamy cottage cheese, grated mozzarella, pressed garlic, oregano, salt and chopped mushroom stems in a bowl.
Line a baking tray with foil. Brush the mushroom caps from with olive oil and fill with the cheese mixture.
Bake at 220 degrees for 20 minutes.
Serve warm with sprinkled fresh herbs.
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