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🍽️ Portobello Mushrooms Stuffed with Spinach

192 kcal · 30 min · 4 servings

Ingredients

• 440 g Portobello mushroom (4 Portobello mushrooms)
• 2 garlic cloves
• 3 tbsp olive oil
• salt
• black pepper
• 275 g fresh spinach leaves
• 50 ml Marsala (alternatively non-alcoholic red wine)
• 100 g Roquefort

Instructions

1. 1. Clean the portobello mushrooms thoroughly using a soft brush or a kitchen cloth.
2. 2. Carefully snap off the mushroom stems and set them aside.
3. 3. Peel the garlic clove and chop it into fine pieces.
4. 4. Wash the spinach thoroughly and spin it dry.
5. 5. Heat two tablespoons of oil in a large pan over medium heat.
6. 6. Fry the portobello mushrooms for about two to three minutes on each side until golden brown.
7. 7. Season the mushrooms lightly with salt and pepper.
8. 8. Remove the mushrooms from the pan and place them in a baking dish with the open side facing up.
9. 9. Add the remaining oil to the same pan.
10. 10. Add the chopped garlic and sauté briefly until fragrant.
11. 11. Add the dry spinach to the pan.
12. 12. Heat the spinach while stirring constantly for about one minute until it wilts but remains crisp.
13. 13. Stir the Marsala wine into the spinach mixture.
14. 14. Let the sauce reduce for five to ten minutes.
15. 15. Finally, season the filling to taste with salt and pepper.
16. 16. Fill the portobello mushrooms with the warm spinach mixture.
17. 17. Crumble the cheese evenly over the stuffed mushrooms.
18. 18. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius, gas: mark 3).
19. 19. Place the baking dish on the lowest rack.
20. 20. Bake the mushrooms for ten minutes in the preheated oven until the cheese is melted.
21. 21. Remove the mushrooms from the oven and serve them immediately while hot.

Nutrition per serving

• kcal: 192
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 2 g