Hearty stuffed mushrooms

Ingredients for 2 servings:

• 6 large mushrooms
• 1 small onion(s)
• 100 g leaf spinach, also frozen
• 100 g sheep’s cheese
• 2 tbsp olive oil
• 1 tbsp breadcrumbs
• 1 tsp lemon juice
• 1 tbsp butter
• salt and pepper

Instructions

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

with spinach and feta cheese

Brush the mushrooms, twist out the stems, and scrape out the gills with a teaspoon. Sauté the finely diced onion and diced mushroom stems in olive oil, then deglaze with lemon juice. Now add the coarsely chopped spinach and crumbled feta cheese and heat briefly. Before stuffing the mushrooms with the mixture, season with salt and pepper. If you like, add garlic. Place the mushrooms in a greased, ovenproof dish, top with a little butter and breadcrumbs, and bake at 180 degrees Celsius (convection oven preheated to 350 degrees Fahrenheit) for 20 minutes until golden brown. Serve with a salad with vinaigrette and baguette.