Low-carb mushrooms baked with tomatoes, mozzarella and basil on leaf spinach, vegetarian

Ingredients for 2 servings:

• 250 g mushrooms, white or brown
• 400 g leaf spinach, frozen
• 1 garlic clove(s)
• 2 tomatoes
• 8 cocktail tomatoes
• n. B. basil leaves
• 2 tbsp, heaped cream cheese
• 100 ml cream or soy cream (Soy Cream Cuisine)
• 1 ball of mozzarella, light, approx. 125 g
• e.g. olive oil
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 180°C (fan/convection oven). Finely chop the garlic. Slice the tomatoes and chop half of the basil. Clean the mushrooms with kitchen paper. Halve the cherry tomatoes. Briefly cook the spinach in salted water and then juice it. Heat a little olive oil in a pot and sauté the garlic. Add the spinach and stir. Season with salt and pepper. Heat olive oil in a pan. Brown the whole mushrooms on both sides. Season with salt and pepper. Place the spinach in a baking dish. Arrange the fried mushrooms on top. Add the tomatoes to the pan, sauté briefly, and season with salt and pepper. Spread over the mushrooms. Add the cream cheese to the pan, deglaze with cream, and season with salt and pepper. Add the chopped basil. Spread the creamy sauce over the tomatoes. Sprinkle the sliced ​​mozzarella on top and add a little salt and pepper. Bake in the preheated oven on the middle rack for about 30 minutes. Sprinkle with the remaining whole basil leaves before serving.