Name: Panela Cheese Stuffed with Garlic Mushrooms
Prep time: 15 min
Cook time: 10 min
Yield: 5
Cuisine: Mexicana
Ingredients: 1 Lala® panela cheese, 400 g; 1/2 cups olive oil, for the filling; 6 cloves garlic, finely chopped; 2 cups guajillo chile, sliced into thin rings, for the filling; 3 cups button mushrooms, sliced, for the filling; 1/2 cups fresh epazote, finely chopped, for the filling and for serving; 1 pinch salt, for the filling; 1 pinch pepper, for the filling

Preparation

5 mins

10 mins

Low

Scoop out the panela cheese with a spoon, set aside what you removed from the center for the filling, and cut it into small cubes. Heat a skillet over low heat, add the olive oil, garlic, guajillo chili, and mushrooms until they release their juice. Add the epazote, the LALA® Panela Cheese you set aside for filling, and season with salt and pepper to taste. Cook for 10 minutes and set aside.