Ticks gratinated mushrooms with oregano and spinach filling

Ingredients for 4 servings:

• 24 mushrooms, very large, fresh
• 100 g mushrooms
• 100 g spinach, young or frozen
• ½ bunch parsley
• 1 bunch of oregano
• 2 shallots
• 2 tbsp butter
• Salt
• Black pepper, freshly ground
• 125 ml cream
• 1 egg(s)
• 100 ml white wine, semi-dry
• Butter, for the mold
• 200 g cheese (Gouda), grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

delicious in front of the TV with fresh baguette

Preheat the oven to 200°C. Carefully remove the stems from the large mushrooms and then clean them, removing any thin skins if necessary. Butter a suitably large baking dish and place the mushrooms in it (heads down, hollowed out side up). Wash or thaw the spinach, wash the parsley and oregano, shake dry, and finely chop everything, including any usable stems from the large mushrooms and the shallots. Sauté the shallots in the butter over medium heat. Add the chopped mushrooms and sauté for about 10 minutes. Add the spinach, parsley, and oregano to the pan, sauté briefly, and season to taste with salt and pepper (it might seem like too much, but the mushrooms themselves are unseasoned and therefore need a spicy filling). Now remove the whole thing from the heat, whisk the cream with the egg, and fold it into the mixture. Fill the mushrooms with the mixture, pour in the white wine, cover with aluminum foil, and braise in the oven for about 20 minutes. Remove the pan and turn the grill on high. Remove the aluminum foil, sprinkle the cheese over the mushrooms, and broil until the cheese has melted and turned golden yellow. This only takes a few minutes—don’t run it off, or it will turn black! Serve immediately with fresh baguette, which you can dip into the pan.