1 Prepare the mushrooms
Wipe the mushrooms with a clean cloth. Remove the stalks and peel if needed.
Optional: Scoop out the gills using a spoon to create more space for the filling (they are edible). Brush the mushrooms with oil or melted butter, arrange cup side up on a baking tray, and bake at 180°C for 15 minutes.
2 Choose your filling and proceed
First Filling Method
Sauté chopped spinach, onion, and garlic until soft. Add pine nuts and mix well.
Fill the pre-baked mushrooms with the mixture and top with grated gouda.
Bake again at 180°C for 12–15 minutes until golden and bubbling.
Serve with a salad of mixed greens, cherry tomatoes, roasted butternut squash, pickled onions, and pickled nasturtium seeds.
Second Filling Method
Mix butter, black pepper, garlic, and basil pesto.
Spread this mixture inside the mushrooms, then layer with burrata and cherry tomatoes.
Bake at 180°C for 10 minutes until warmed through.
3 Serve
