Recipe for stuffed mushrooms and crispy potatoes

Ingredients

• 250 g mushrooms
• 50 g fresh spinach
• 70 g light cream cheese
• 35 g pizza cheese, grated
• 2 cloves of garlic, chopped
• 1/2 tsp onion powder
• Salt
• Pepper
• optional 1 tsp Parmesan, grated
• 250 g small potatoes
• 1 tsp olive oil
• 1 tsp paprika powder
• 1/2 tsp garlic powder
• 1 tsp rosemary, finely chopped
• Salt
• Pepper

Preparation

1. Preheat the oven to 200° C (top and bottom heat). Wash the potatoes, quarter them and mix in a bowl with olive oil, paprika, rosemary, garlic powder, salt and pepper. Line a baking sheet with parchment paper and spread the potatoes on it. Bake in the oven at 200° C (top and bottom heat) for 30 to 35 minutes until crispy. Turn them over with a spatula halfway through.

2. Chop the spinach finely and mix with cream cheese, chopped garlic, onion powder, salt and pepper. Remove the stems from the mushrooms and fill them with the cream cheese–spinach mixture. Sprinkle the mushrooms with pizza cheese and finish baking in the oven at 200° C (top and bottom heat) for 15 to 18 minutes.

3. For extra flavor, sprinkle the stuffed mushrooms with Parmesan.

4. A cucumber salad goes perfectly with this: Recipe for a cucumber salad with sour cream