Mushroom heads \"Florentine style\"

Name: Mushroom heads \"Florentine style\"
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g leaf spinach (fresh or frozen); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 medium onion; 1 Garlic clove; 1 medium sized tomato; 8-12 (approx. 600 g) big mushrooms; 50 g smoked turkey breast cold cuts; 1 TABLESPOON Butter or margarine; 100 g Cream cheese double cream; 75 g Whipped cream; 100 ml Vegetable broth

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g leaf spinach (fresh or frozen)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 medium onion
1 Garlic clove
1 medium sized tomato
8-12 (approx. 600 g) big mushrooms
50 g smoked turkey breast cold cuts
1 TABLESPOON Butter or margarine
100 g Cream cheese double cream
75 g Whipped cream
100 ml Vegetable broth

Directions

1
Defrost frozen spinach. Clean and wash fresh spinach and let it collapse in boiling salted water. Drain
2
Peel and finely dice the onion and garlic. Wash, quarter, seed and finely dice the tomato. Clean the mushrooms, unscrew the stems. Finely dice stems and cold cuts
3
Place the mushrooms in a casserole dish, fill and grate the Parmesan cheese over them. Pour on cream and stock. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 40 minutes. Delicious with baguette
4
Drink: dry sherry