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Cheese- filled mushrooms

If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).

Ingredients:

4 servings

12 fresh mushrooms with removed stalks

100 g ALBENA^® cheese

2 tbsp chopped parsley

Method:

Crumble the cheese with a fork and mix it with the chopped parsley. Remove the stalks from the mushrooms and place the cap side up on a small baking tray. Heat the oven to 220 degrees. Spoon the cheese into the mushroom caps and bake until the tops turn a bit golden.

Once cooked, decorate with olives and greens.