Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Stuffed champignon mushrooms
Champignon mushrooms stuffed with caprino cheese. Add some honey when they are ready and they will be more tasty and luscious.
20 champignon mushrooms, about 100 g
80 g of caprino cheese (a type of goat’s cheese)
Preheat the oven at 200°C.
Clean the mushrooms. Remove the stipes and put aside the caps. Take 10 stipes, remove the parts dirty with soil and cut into small chunks.
In a bowl, combine caprino cheese and the stipes. Clean and mince a few rosemary leaves. Add it to the cheese and stipe mixture. Fill the caps with this cream and bake for about 15 minutes. Season with chives and honey.
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