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.

Tibetan Yak Cheese And Spinach Stuffed Mushrooms

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

  1. Preheat the oven to 375°F (190°C).
  2. Chop the reserved mushroom stems.
  3. In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and garlic, and cook until softened.
  4. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool.
  5. In a bowl, combine the cooked spinach mixture with the grated yak cheese. Season with salt and pepper.
  6. Stuff each mushroom cap with the spinach and cheese mixture.
  7. 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.
  8. 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