Stuffed mushrooms with spinach

Name: Stuffed mushrooms with spinach
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g deep-frozen leaf spinach; 4 large mushrooms for stuffing (à approx. 75 g); 3 TABLESPOONS Sunflower oil; 1 Onion; 1 Tomato; 50 g Pine nuts; 7-10 Tbsp Pepper; 80 g Gorgonzola cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g deep-frozen leaf spinach
4 large mushrooms for stuffing (à approx. 75 g)
3 TABLESPOONS Sunflower oil
1 Onion
1 Tomato
50 g Pine nuts
7-10 Tbsp Pepper
80 g Gorgonzola cheese

Directions

1
Defrost spinach at room temperature. Clean and clean the mushrooms and carefully break out the stems. Heat 2 tablespoons of oil in a frying pan and fry the mushrooms for approx. 5 minutes, turning them over. Finely chop the mushroom stems. Peel onion and cut into cubes. Wash tomato and cut into cubes.
2
Heat 1 tbsp. oil in a frying pan and fry pine nuts, mushroom stems and onion for approx. 4 minutes, turning them over. Add spinach and tomato and season with salt and pepper. Cut cheese into cubes and fold in. Fill the mushrooms with the vegetable mixture and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes
3
Waiting time approx. 30 minutes