Mushrooms with spinach-gorgonzola filling and turkey skewers

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cook the lentils in boiling water according to the package instructions, rinse in cold water and drain in a sieve. In the meantime, clean, wash and drain the spinach. Peel shallots and garlic, dice finely

2. 2

   Clean and trim the mushrooms and cut out the stems. Chop the stems finely. Heat 3 tablespoons of oil in a pan. Fry the mushrooms in the oil over high heat for 3-4 minutes, turning them brown and seasoning with salt and pepper. Place the finished mushrooms in an ovenproof dish. Add the mushroom stems to the hot frying fat and fry over a low heat, turning until all the liquid has evaporated.

3. 3

   Add 1 tablespoon of oil to the frying fat, heat up. Fry shallots, garlic, spinach and 100 ml water covered in it until the spinach has completely collapsed. Take out the spinach, put it in a sieve and squeeze out a little. Mix the lentils, spinach and mushroom stalks, season with salt and pepper and place in the mushrooms. Crumble the gorgonzola, spread it on the mushrooms, press it a little flatter if necessary. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes

4. 4

   Wash the meat, dab dry, cut crosswise into thumb-thick strips. Place each strip on a skewer. Heat 1 tablespoon of oil in a pan. Fry the skewers for 6-7 minutes, turning them over. Deglaze with teriyaki sauce and 200 ml water, bring to the boil. Mix starch with a little water until smooth, thicken simmering stock with it, season with salt and pepper. Remove the mushrooms and arrange on plates with meat and sauce. Baguette tastes good with it

Nutrition Facts

KCAL
440 kcal

CARBS
25 g

FATS
20 g

PROTEINS
41 g