Ingredients
- Takos — 6 pcs
- Cucumber — 150 g
- Arugula — 30 g
- Spinach — 20 g
- Mushrooms — 200 g
- Pepper Sweet — 150 g
- Onion — 75 g
- Extra virgin olive oil — 10 g
- Herbes de Provence
- Garlic granulated
- Salt
Method
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Fold the TAKOS rounds in half and place them on a baking sheet.
- Put the baking sheet with the TAKOS rounds in the preheated oven and bake for 5 minutes. This will help make them crispy and warm.
- While the TAKOS rounds are baking, prepare the stuffing. Finely chop the mushrooms, onion, and pepper.
- Heat a pan over medium heat and add some olive oil. Add the chopped mushrooms, onion, and pepper to the pan, along with your preferred spices. Sauté them until they become tender and fragrant.
- Cut the spinach and arugula in half.
- Cut the cucumber into circles.
- Once the TAKOS rounds are warm and crispy, remove them from the oven.
- Fill each TAKOS round with the prepared stuffing mixture. Spoon the sautéed mushrooms, onions, and peppers into the TAKOS rounds.
- Sprinkle the stuffed TAKOS with sesame seeds for added flavor and crunch.
- Serve the baked stuffed TAKOS immediately and enjoy your meal!
- Note: Feel free to add additional toppings of your choice, such as salsa, guacamole, or sour cream, to enhance the flavor of your baked stuffed TAKOS.
Calories & macros
- Energy
- 84.2 kcal in 100 grams
- Protein
- 2.8
- Fat
- 3.1
- Carbohydrate
- 10.5
