Stuffed Mushrooms

1. 1 Button mushrooms≈ $7.50 per kg 250 g
2. 2 Hard cheesepack 200 g ≈ $2.70 40 g
3. 3 Cream cheesepack 140 g ≈ $1.80 30 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Whole-grain breadpack 350 g ≈ $2.17 50 g
7. 7 Olive oil 8 ml
8. 8 Dillpack 50 g ≈ $1.80 4 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the mushrooms, pat dry, and carefully remove the stems. Chop the stems and onion⁵ into 0.5 cm cubes, mince the garlic⁴, and finely chop the dill⁸. Preheat the oven to 375°F (190°C).

2. Heat olive oil in a skillet over medium heat, sauté the onion⁵ for 2–3 minutes until translucent.

3. Add the chopped stems, cooking for 3–4 minutes until tender; stir in the garlic⁴ and cook for 30 seconds.

4. Remove from heat, let cool slightly, then mix with farmer’s cheese, half the grated cheese, and dill⁸. Season with salt.

5. Stuff the caps with the filling, place them on a baking sheet (stem-side down), and sprinkle with the remaining cheese.

6. Bake at 375°F (190°C) for 18 minutes until golden and the cheese is melted. Let rest 5 minutes before serving with bread.