Goat Cheese with Stuffed Mushrooms on Leaf Salad

For the goat cheese with stuffed mushrooms, clean the mushrooms, if necessary. Carefully break out the stems of the mushrooms, set aside. Hollow out the mushroom caps a little.

Cut the hollowed out mushrooms into small pieces and mix with the cream cheese. Season with spice flower mixture, salt and pepper. Fill the mushrooms with the mixture.

Cut the stems lengthwise into leaves and place them close together on the baking sheet (in a square shape about the size of the goat cheese). Place the goat cheese on top and sprinkle with spice flowers.

Put into the preheated oven together with the stuffed mushrooms and bake for about 15 minutes at about 200 °C, depending on the oven (or grill function).

Wash the lettuce, pluck into smaller pieces and arrange on a plate. For the dressing, mix all ingredients, let stand for a while, season to taste and spread over the salad shortly before serving.

Peel the avocado, cut into slices, lightly salt and pepper and if you like you can fry it briefly, but it tastes better fresh.

When the mushrooms and cheese are ready, carefully place on the finished bed of salad and spread the avocado all around.

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