Pineapple "pucks" with mushrooms, such an appetizer will ideally be combined with a meat dish on a festive table.
Cooking time 30 minutes
Champignons 300 g
Onion 1 pc
Garlic clove 2 pcs
Canned pineapple 1 can.
Hot spices (mixture of peppers) to taste
Cheese 100 g
Salt to taste
Sunflower oil to taste
Arrange the pineapples on a baking sheet.
Sprinkle with spices and salt.
Bake in the oven for 10-15 minutes at 180 degrees C. Try to pierce with a fork; the washers should be soft.
Cut the champignons into halves.
Finely chop the onion and garlic and fry in sunflower oil.
Add mushrooms and simmer for another 10-15 minutes. Season with salt and fry until golden brown on the mushrooms.
Put the pineapples on a plate.
Put the mushrooms on top.
Sprinkle with grated cheese.
Place in the oven for another 5 minutes.