Gratinated mushrooms with goat cheese

Ingredients for 4 servings:

• 800 g mushrooms, large
• 250 g leaf spinach
• 250 g wild garlic, alternatively arugula
• 200 g tomatoes
• 100 g ham (salmon ham)
• 200 ml vegetable broth (1 tsp instant)
• 1 clove(s) garlic
• 2 tbsp cream cheese (30% fat)
• 5 tbsp goat’s cheese (50% fat)
• 2 tbsp sour cream
• 1 tsp rosemary
• 2 tsp honey
• 2 tsp oil
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the stems from the mushrooms and place them in a shallow baking dish (24x28cm). Crush the garlic clove, chop the mushroom stems, spinach leaves, and wild garlic. Heat the oil in a deep pan, sauté the garlic, add the spinach, wild garlic, and mushroom pieces, season with salt and pepper, and sauté for about 5 minutes. Blanch the tomatoes, peel and deseed them, finely dice them with the smoked ham, and fold them into the vegetables. Stir in the cream cheese, season generously with salt and pepper, and stuff the mushrooms. Mix the goat’s cheese with the sour cream and rosemary, spread it over the mushrooms, and drizzle with honey. Pour in the broth and bake in a preheated oven at 160°C (gas mark 2) on the middle rack for about 15 minutes. For all WWers: This recipe only has 3 points per person.