Stuffed mushrooms are not only very easy to make but can easily be adapted with different ingredients to meet many Metabolic Balance plans.
Ingredients:
1 portion of fresh goat’s cheese
1 portion of vegetables (mushrooms and savoy cabbage)
10g of rye bread
Fresh garlic
Marjoram or oregano
Chili
Salt and pepper
Preparation:
Clean the mushrooms and remove the stems. Slice the savoy cabbage into fine strips. Put the rye bread, savoy cabbage, garlic, goat’s cheese, salt, pepper, chili and marjoram into a food processor and pulse until you achieve a homogenous mixture. Then fill the mushrooms with a teaspoon of the mixture. Bake in the oven for 15 minutes at 400°F (200°C). Enjoy!
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