Spring salad with stuffed mushrooms

Clean the mushrooms and remove the stalk.

For the filling, mix the tomato purée with the cheese, pine nuts and oregano, season with salt and pepper and pour everything into the mushrooms. Bake the mushrooms on a baking tray for 15 minutes at 180 C.

In the meantime, clean the lamb’s lettuce thoroughly and cut the washed radishes into thin slices. Place both in a bowl.

Mix the raspberry balsamic, olive oil, salad herbs and honey into a dressing and pour over the salad.

Finally, serve the finished salad with the warm mushrooms.