Microwave gratinated Jacob shells with mozzarella

Both, home cooks and chefs are endorsing the microwave oven – not just for reheating, but for cooking. Microwaves are moving into the spotlight for their efficient cook times, ease of use, and size. A good microwave should heat your food safely, quickly, and evenly. Hisense microwave ovens are compact, have a spacious interior, and come with helpful preset buttons for easy cooking. For making sure it really does everything it promises, try this super delicious recipe with a twist for gratinated Jacob shells with mozzarella. All made in the microwave oven.

Serves: 4

Function: microwaves, grill, convection combo

Preparation time: 13–15 minutes

Roasting time: 13–19 minutes

Ingredients:

• - 8 Jacob shells
• - 1 scallion
• - 150 g boletus, chanterelle, or other mushrooms
• - 1 slice of bread for toasting
• - 2,5 dcl sour cream
• - 1 dcl white wine parsley
• - 100 g spinach leaves
• - 20 g butter
• - 100 g mozzarella
• - olive oil

Procedure:

Open the shells and take the meat out. Save several shell bodies. Wash the seashells and leave them in cold water for several minutes, then drain the water, dry, and place into a fireproof pan smeared with fat. Add wine, cover the pan with roasting foil to preserve moisture, and place into the microwave oven set at 100% microwave power for 4–5 minutes. After that take the pan out of the oven and remove the seashells.

Melt butter in fireproof pan at 100% microwave power for 1–2 minutes. Add peeled and chopped scallion, and fry in combined microwave and convection mode (for 1–2 minutes. Then add chopped boletus (chanterelles), bread cubes, and spinach leaves, cover, and simmer in the same combined oven mode for 4–5 minutes. Stir, add cream, salt, pepper, and return to the oven for 1 – 2 minutes.

Now turn the microwave oven off and leave the food inside for 3 more minutes, then fill the saved shell bodies with prepared mixture. Place seashell meat upon each shell, dab with a few drops of olive oil, salt and pepper, and cover with a slice of mozzarella.

Put stuffed shells on a platter, place it upon the grid in central position and roast in grill mode for 2–3 minutes. Sprinkle with parsley, add lemon slices and serve.