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Mushrooms stuffed with spinach and goat cheese

In the following recipe, Lavery suggests using the goat's cheese for the best tasting results.   Incredients:   500 g Portobello mushrooms 4 spoon olive oil 1 dry onion, chopped 2 pieces of garlic 400 g fresh spinach 2-3 pips of salt and freshly ground pepper 100 g sun-dried

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