Adelgaza con Marisa
INGREDIENTS:
ELABORATION:
- 4 large mushrooms
- 1 can of tuna in olive oil
- 200 grams of zucchini
- 20 ml of milk
- 10 grams of oatmeal
- 10 ml of extra virgin olive oil
- 1 boiled egg
- 1 wild asparagus
- 1 tomato
- 4 basil leaves
- Salt to taste
- pepper to taste
- 1/2 lemon squeezed
- parsley to taste
- 8 strands of grated mozzarella cheese
ELABORATION:
- Brush the mushrooms with good oil, salt, pepper, parsley and crushed garlic.
- Bake for 15 minutes at 180 °C
- When they are done, we separate the hats from the trunks. are reserved
- Now the zucchini is worked. Peel and cut into small pieces and fry in a pan with garlic and parsley. We splash to taste. Until it is done in about 8 minutes and it goes through the blender.
- In the same pan, lightly fry the oatmeal and add the zucchini smoothie. If it is too thick add milk.
- Cut the very small mushroom trunks and add them to the dough.
- Drain the can of tuna well and add it to the dough as well.
- Mix everything very well and fill the hats of the mushrooms with this mass.
- Garnished with a roasted red pepper
- A tomato is cut and placed as the base and flower of the tree, a wild asparagus is placed as the trunk and some basil leaves for decoration.
- Place 1/2 egg yolk in the shape of a sun and 8 strands of grated mozzarella cheese as if they were grates.
- The salad is seasoned with pepper and 1/2 lemon.
