Stuffed mushrooms

Name: Stuffed mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 400 g Mushrooms (about 50 g each); 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Garlic clove; 1 TABLESPOON Honey; 1 TABLESPOON grainy mustard; 5 TABLESPOONS light balsamic vinegar; 130 g Rocket salad; 1 red pepper; 80 g Parmesan cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

400 g Mushrooms (about 50 g each)
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Garlic clove
1 TABLESPOON Honey
1 TABLESPOON grainy mustard
5 TABLESPOONS light balsamic vinegar
130 g Rocket salad
1 red pepper
80 g Parmesan cheese

Directions

1
Clean mushrooms, remove stalks. Sauté the mushroom heads in 2 tablespoons of olive oil for about 2 minutes. Season with salt and pepper and leave to cool. Peel garlic and press it through a garlic press. Mix garlic with 5 tablespoons of olive oil, honey, mustard and vinegar to a sauce. Season sauce with salt and pepper. Wash rocket salad, dab dry, cut off stalks.
2
Roughly chop the rocket. Wash bell pepper, dab dry, quarter, core and cut into cubes. Mix the sauce with the salad and the diced peppers. Peel the parmesan cheese with a peeler. Add parmesan to the salad. Fill the salad into the mushrooms and arrange on a plate