Appetizers
Stuffed mushrooms
Ingredients
4 larger, to be charged
champignons
to taste
salt
20 dkg
Mizo curd
1 glass
Mizo sour cream (20%, 150 g)
1 smaller
pritamin pepper
to taste
seasoning
to taste
freshly ground black pepper
10 dkg
Mizo Trappist cheese
Instructions:
Clean the mushrooms, remove the stalks and salt the caps.
Mix the crushed cottage cheese thoroughly with sour cream and chopped peppers, then add salt and pepper. Place the mushrooms on a baking tray, stuff them with the curd mixed with sour cream and paprika, finally sprinkle them with grated cheese. Bake them for 20-25 minutes in a preheated 180 degree C oven.