Creamy Spinach Stuffed Mushrooms


  • 3 tablespoons of butter
  • 8 Portobello mushrooms
  • 4 cloves of garlic
  • 200 g lamb spinach
  • Salt
  • Black pepper
  • nutmeg grated
  • 4 tablespoons of cream
  • 5 tablespoons of grated Parmesan cheese


Melt half of the butter in a small saucepan and brush over the mushrooms with a brush. Saute the crushed garlic in the remaining butter for 2-3 minutes. Add the washed and drained spinach and season it with salt and spices. Cook until the spinach is soft. Add the cream, cook for another 3-4 minutes and remove from the stove. Arrange the mushrooms on a lightly greased baking tray with the insides facing up. Divide the spinach paste among them. Sprinkle Parmesan cheese on them and bake in a preheated 180 degree oven for 10-12 minutes. Serve hot.

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