Mushrooms stuffed with Smoked Goose Breast
Peel the mushrooms, remove the stems, briefly remove the insides and slightly trim the tops of the caps to keep the mushrooms straight.
Cut the smoked goose breast into pieces.
In a bowl, mix the ricotta, spinach, onion, duck breast, salt and pepper and set aside.
Cook the mushrooms for 2 minutes in a frying pan over low heat with a little oil and butter. Add a little salt and pepper.
Put in the oven for 5 minutes at 180°C.
Remove from the oven, put the stuffing in each mushroom and add 1 slice of smoked duck breast on top
Bake for 3 minutes at 180°C and serve immediately. Enjoy!
Recipe was made by our chef.