A delicious proposition for a quick, warm snack: mushrooms stuffed with spinach mixture with sun-dried tomatoes and cheese.
Ingredients
- Mushrooms – 16 pieces
- Shallots – 4 pieces
- Sun-dried tomatoes – 6 pieces
- Garlic cloves – 4 pieces
- Ground nutmeg – a pinch
- Spinach leaves, frozen – 450 g
- Grana Padano cheese, grated – 40 g
- Black pepper – a pinch
- Salt – a pinch
Preparation
Clean the mushrooms, pat them dry, and remove the stems. Chop the shallots and sauté them in a pan until translucent. Finely chop the garlic and add it to the shallots along with the spinach. Add the spices: salt, pepper, and nutmeg. Cook the mixture over low heat, stirring constantly. Cut the sun-dried tomatoes into thin strips and add them towards the end of cooking. Stuff the mushrooms with the spinach mixture, sprinkle with grated Grana Padano cheese, and place in a preheated oven at 180 degrees Celsius for 20 minutes.
Serving: Serve with baguette and green salad.
