🍽️ Mushrooms Stuffed with Arugula and Gorgonzola

Name: Mushrooms Stuffed with Arugula and Gorgonzola
Total time: 30 min
Yield: 4 servings
Ingredients: 8 Portobello mushrooms; 2 garlic cloves; 1 small shallot; 1 tbsp olive oil; 30 g pine nuts; 40 g arugula (1 bunch); 80 g Gorgonzola; salt; pepper

167 kcal · 30 min · 4 servings

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Ingredients

8 Portobello mushrooms
2 garlic cloves
1 small shallot
1 tbsp olive oil
30 g pine nuts
40 g arugula (1 bunch)
80 g Gorgonzola
salt
pepper

Instructions

1. Clean the mushrooms and carefully twist out the stems. Peel the garlic and the shallot and chop both finely. Also chop the removed mushroom stems finely.
2. Heat one tablespoon of oil in a pan. Fry the shallot, garlic, pine nuts, and chopped mushrooms in it until golden brown over medium heat.
3. Wash the arugula, dry it well, and chop it. Cut the cheese into small cubes. Mix the mushroom mixture with the cheese and the arugula, season with salt and pepper. Brush a large baking dish with the remaining oil.
4. Fill the mushrooms with the arugula-cheese mixture and place them in the baking dish. Bake them in the preheated oven at 200 degrees conventional heat (180 degrees fan; Gas: Level 3) for 20 to 25 minutes.

Nutrition per serving

kcal: 167
Protein: 9 g · Fett/Fat: 14 g · Carbs: 2 g