Tibetan Yak Cheese And Spinach Stuffed Mushrooms
Tibetan Yak Cheese and Spinach Stuffed Mushrooms are a delicious and unique appetizer that combines the rich flavors of yak cheese with the earthy taste of spinach, all stuffed into tender mushrooms. This recipe is a perfect way to experience the flavors of Tibetan cuisine.
Ingredients
- 12 large mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- 1 cup chopped spinach
- 1/2 cup grated Tibetan yak cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Chop the reserved mushroom stems.
- In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and garlic, and cook until softened.
- Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool.
- In a bowl, combine the cooked spinach mixture with the grated yak cheese. Season with salt and pepper.
- Stuff each mushroom cap with the spinach and cheese mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Protein
- 8g
- Carbohydrates
- 5g
- Fat
- 8g
Supplies
Baking sheet Skillet
Tools
Knife Cutting board Bowl
Serving suggestions
These stuffed mushrooms are best served as an appetizer for a Tibetan-themed dinner or as a unique addition to any party spread.
Tips & tricks
Make sure to remove the gills from the mushrooms to create more space for the filling, and don't overcook the mushrooms to maintain their texture.
Cost
$12