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Baked mushrooms

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Ingredients for 4 servings:

  • 8 large mushrooms
  • 1 garlic clove(s)
  • 100 g cheese (Emmental)
  • 200 g leaf spinach (frozen)
  • 125 g sour cream
  • Salt
  • Pepper from the mill
  • Nutmeg, freshly grated
  • Butter, soft

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brush the mushrooms and carefully twist out the stems. Blanch the mushroom caps briefly in boiling water and then briefly immerse them in ice water. Peel and finely chop the garlic. Grate the Emmental cheese. Squeeze the thawed spinach well. Mix with the garlic, Emmental cheese, and sour cream and season generously with salt, pepper, and nutmeg. Stuff the mushroom caps with the mixture and place, stuffing side up, in a baking dish carefully greased with softened butter. Bake in a preheated oven at 200°C for approx. 15-20 minutes until golden brown. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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