Quick Dinner: Stuffed Mushrooms with Spinach and Niva

01Method

1. 1

   Clean the mushrooms and carefully remove the stems. Reserve the stems for the filling or freeze separately for stock.

2. 2

   In a bowl, grate the niva cheese and combine with minced garlic, fresh cheese, quark, and the spinach finely chopped. Incorporate the mushroom stems if desired, cut into small pieces. Mix in the fresh herbs and walnuts if grilling; if baking, plan to sprinkle them on top for extra crispness.

3. 3

   The filling will be thick and dense, which is ideal. Generously stuff each mushroom cap and cook over moderate heat until the filling becomes completely tender inside, approximately 15 minutes, without turning.

4. 4

   These can be enjoyed alone as a light bite or paired with meat or grilled vegetables.

5. 5

   For a complete meal, serve alongside baked potatoes and a fresh vegetable salad.