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🍽️ Spinach-Stuffed Mushrooms with Cheese Crust

352 kcal · 30 min · 4 servings

Ingredients

• 12 large button mushrooms
• 1 onion
• 250 g spinach leaves
• 6 tbsp butter
• salt
• pepper (from the mill)
• 1 tomato
• 100 g Gruyère cheese
• 3 tbsp breadcrumbs
• butter (for the dish)

Instructions

1. 1. Clean the mushrooms thoroughly and twist off the stems.
2. 2. Finely chop the removed stems.
3. 3. Peel the onion and dice it into fine cubes.
4. 4. Wash the spinach, remove tough stems, and shake it dry.
5. 5. Finely chop the dry spinach.
6. 6. Wash the tomatoes and cut them into quarters.
7. 7. Remove the hard stem base from the tomato pieces.
8. 8. Dice the cored tomatoes into small cubes.
9. 9. Heat 4 tablespoons of butter in a frying pan.
10. 10. Sauté the onion cubes in the hot butter.
11. 11. Add the chopped mushroom stems to the onions.
12. 12. Add the chopped spinach to the pan.
13. 13. Season the mixture with salt and pepper.
14. 14. Stir the tomato cubes into the spinach.
15. 15. Cut the cheese into small cubes.
16. 16. Fold the cheese cubes into the filling.
17. 17. Fill the mushroom caps with the mixture.
18. 18. Place the stuffed mushrooms in a greased baking dish.
19. 19. Sprinkle the mushrooms with breadcrumbs.
20. 20. Cut the remaining butter into small flakes.
21. 21. Place the butter flakes on top of the mushrooms.
22. 22. Preheat the oven to 180 degrees Celsius.
23. 23. Bake the mushrooms in the oven for about 15 minutes.
24. 24. Remove the mushrooms from the oven and serve them.

Nutrition per serving

• kcal: 352
• Protein: 12 g · Fett/Fat: 30 g · Carbs: 8 g