Mushrooms with spinach filling

Name: Mushrooms with spinach filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g leaf spinach; 1 (approx. 50 g) Onion; 1 Garlic clove; 1 tablespoon (10 g) Oil; 7-10 Tbsp Salt; 300 g Tomatoes; 2 packages (200 g each) Cream cheese with buttermilk (8 % fat); 7-10 Tbsp white pepper; 8 Riesenchampignons (ca. 90 g); 250 ml Vegetable broth (instant); 200 g Long grain rice; 7-10 Tbsp Basil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g leaf spinach
1 (approx. 50 g) Onion
1 Garlic clove
1 tablespoon (10 g) Oil
7-10 Tbsp Salt
300 g Tomatoes
2 packages (200 g each) Cream cheese with buttermilk (8 % fat)
7-10 Tbsp white pepper
8 Riesenchampignons (ca. 90 g)
250 ml Vegetable broth (instant)
200 g Long grain rice
7-10 Tbsp Basil

Directions

1
Clean spinach, wash well. Peel onion and garlic, dice finely. Heat oil in a pot, fry onion and garlic, add spinach and 200 ml water. Season with salt and cover and let the spinach fall together for about 2 minutes.
2
drain in a sieve. Wash, clean, quarter and seed the tomatoes. Cut into small cubes. Squeeze and chop the spinach. Mix cream cheese with spinach and half of the diced tomatoes.
3
Season with salt and pepper. Clean the mushrooms, unscrewing the stems. Rub the mushrooms with kitchen paper. Pour cream cheese into the mushrooms. Put the mushrooms in a baking dish, add the remaining tomato cubes, pour on the stock.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Simmer rice in 700 ml salt water for 18-20 minutes until all the water is absorbed. Serve mushrooms with the rice.
5
Garnish with basil.