Stuffed Button Mushrooms

1. 1 Button mushrooms≈ $7.50 per kg 250 g
2. 2 Hard cheesepack 200 g ≈ $2.64 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 and pat them dry; remove the stems and dice them into 0.5 cm cubes; peel the onion⁵ and finely dice it to 0.5 cm; peel the garlic⁴ and finely dice it to 0.5 cm; preheat the oven to 190°C.

2. Heat a skillet over medium heat and add a little oil.

3. Sauté the onion⁵ and garlic⁴ over medium heat for 2–3 minutes until translucent.

4. Add the chopped stems to the onion⁵ and garlic⁴, sauté another 3–4 minutes until soft and lightly golden.

5. Remove from heat and cool slightly, then mix with cottage cheese and half of the grated cheese; salt to taste.

6. Stuff the mushroom caps with the prepared filling.

7. Sprinkle the tops with the remaining cheese, place on a baking sheet about 25×35 cm, caps up, uncovered.

8. Bake in the oven at 190°C for 18 minutes, until the caps are golden and the cheese melts and lightly browns.

9. Let stand for 5 minutes after baking, serve with bread; garnish with herbs as desired.