🍽️ Baked Portobello Mushrooms with Spinach and Taleggio

Name: Baked Portobello Mushrooms with Spinach and Taleggio
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g arugula; 4 Portobello mushrooms; 50 g fresh spinach; 2 garlic cloves; 2 tbsp garlic oil; 150 g Taleggio; salt; pepper; 2 tbsp white wine vinegar

225 kcal · 30 min · 4 servings

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Ingredients

100 g arugula
4 Portobello mushrooms
50 g fresh spinach
2 garlic cloves
2 tbsp garlic oil
150 g Taleggio
salt
pepper
2 tbsp white wine vinegar

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Wash the arugula and shake it dry.
3. Wipe the mushrooms clean with a kitchen towel.
4. Wash the spinach and shake it dry as well.
5. Peel the garlic cloves and slice them finely.
6. Heat one tablespoon of oil in a pan.
7. Sauté the spinach and garlic slices in the pan.
8. Dice the Taleggio cheese into small cubes.
9. Fold the cheese cubes into the warm spinach.
10. Fill the mushroom caps with the spinach and cheese mixture.
11. Place the stuffed mushrooms in the oven and bake for about 20 minutes.
12. Drizzle the remaining oil over the arugula salad.
13. Season the salad with salt and pepper to taste.
14. Add some white wine vinegar to the salad.
15. Arrange the baked mushrooms on top of the salad.

Nutrition per serving

kcal: 225
Protein: 14 g · Fett/Fat: 18 g · Carbs: 2 g