Mediterranean stuffed mushrooms

Ingredients for 3 servings:

• 9 large mushrooms
• 500 g leaf spinach, frozen
• 1 tomato(s)
• 1 onion(s)
• 2 garlic cloves
• 100 g double cream cheese with herbs
• 300 ml tomato(s), pureed
• 100 ml white wine
• Salt
• Pepper, freshly ground
• rosemary
• Thyme
• oregano
• olive oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the mushrooms, twist out the stems, and then finely chop the stems. Season the mushroom caps with freshly ground pepper. Peel the onion and garlic cloves and dice them. Heat the olive oil in a pan and sauté the onion and garlic. Add the finely chopped mushrooms and sauté for a further 5 minutes. Add the thawed spinach leaves and sauté for another 5 minutes. Briefly place the tomato in boiling water, then peel and dice them. Add to the mushroom and spinach mixture. Season everything with salt and pepper. Stir in the double cream cheese, heat briefly, and then fill the mushroom caps with the mixture. Season the passata with salt, pepper, thyme, oregano, and thyme. Add the white wine and heat in a pan. Add the stuffed mushrooms to the sauce and let them simmer in a covered pan over low heat for about 25 minutes. Serve with any kind of pasta.