Sheep’s curd stuffed mushroom with fresh salad
- 500 g smaller chestnut mushrooms
- 300 g of sheep cheese
- 1 head of lettuce
- 1 bunch of radishes
- 1 packet spring onions
- half cucumber
- 3-4 hard-boiled eggs
- balsamic vinegar cream
Remove the stems of the mushrooms and carefully fill them with the sheep’s curd. Bake until golden brown for approx. 20 minutes.
Meanwhile, prepare the salad. Cut the lettuce, the radish, spring onion, boiled egg and cucumber into small cubes. Mix them and sprinkle with balsamic vinegar cream.
Place the mushroom caps next to the salad and eat immediately.