crumbly stuffed mushrooms

Ingredients for 2 servings:

• 6 large mushrooms
• 400 g spinach, fresh
• 3 tbsp almond puree (mine was brown from unpeeled almonds)
• some extra virgin olive oil
• 4 cloves garlic
• Nutmeg, freshly grated
• herbal salt
• 300 g tomatoes, chopped
• some olive oil
• some herbal salt
• 2 slice(s) ham, cooked
• 2 slices of cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

1 portion served vegetarian, the 2nd portion SIS and low carb suitable served with 2 ham/cheese rolls

Wash the spinach thoroughly and cut the leaves into thin strips. Peel and finely dice the garlic. Heat olive oil in a pan and fry the garlic (it shouldn’t brown) and add the spinach. Let it collapse in 2-3 minutes while stirring. Remove from the heat. Season with nutmeg and herb salt and stir in the almond butter. Stuff the mushrooms with this mixture. Season the tomatoes with herb salt and add to a pan with a little olive oil. Add the mushrooms and simmer with the pan covered for about 10-15 minutes. For the protein-rich side dish, cover each slice of cooked ham with the slice of cheese and roll it up (serve cold).