Mushroom Filled Mini Squash
8,5 / 10
ready in 1 hr 15 min.
This dish is packed with fiber and B vitamins including riboflavin thanks to the mushrooms.
If you don't have edam cheese, you can use mozzarella or parmesan instead.
Author of this recipe:
1 Cutting board, 1 Peeler, 1 Small knife, 1 Small pot mit Deckel, 1 Tablespoon, 1 Wooden spoon, 1 Immersion blender, 1 Measuring cups
Heat the oven to 425°F.
Brush the squash with oil and place on a grease baking tray. Bake for 30 minutes.
To make the filling heat the butter in a large pan and fry the mushrooms for 5 minutes. Add the garlic and remove from the heat.
Add the cream, cheese and the egg. Season with salt and ground black pepper and a pinch of nutmeg.
Fill the squash with the filling and bake for another 15 minutes.