Mushrooms on spinach

Ingredients for 10 servings:

• 600 g spinach, fresh or frozen
• 10 large mushrooms, 900 g
• 5 garlic cloves
• 250 g Emmental cheese, grated
• 3 tbsp butter
• 3 large lemons, untreated, sliced
• salt and pepper
• Sugar
• Fat for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

vegetarian, with cheese

Sort and wash the fresh spinach, heat until dripping wet, and allow to wilt. Then season with 1 teaspoon of salt, 1 pinch of pepper, and 1 pinch of sugar. Trim the mushrooms, twist out the stems, and finely dice them. Peel the garlic cloves and chop very finely. Stuff the mushroom caps with spinach and sprinkle with half of the grated cheese. Set the remaining spinach aside. Heat the butter, sauté the garlic and diced mushrooms until translucent, and season with salt and pepper. Add the remaining grated cheese and let it melt in the residual heat. Grease a baking dish, line it with the remaining spinach, spread the mushroom mixture evenly, and place the stuffed mushrooms on top. Place the baking dish on the oven rack on the middle shelf and bake the spinach at 175°C (convection oven) for 25-30 minutes. Then let the dish stand for another 5-10 minutes with the oven off. Divide the spinach and mushrooms among plates and garnish with lemon slices.