Mushrooms stuffed with spinach

Ingredients for 4 servings:

• 8 large mushrooms
• 400 g leaf spinach
• 100 g cheese (Emmental), grated
• 200 g cream cheese
• 1 shallot(s)
• Salt
• pepper
• 1 lemon(s)
• Parsley, fresh
• Fat for the mold

Instructions

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

Wash the mushrooms, cut out the stems, and remove the gills. Finely chop the stems, parsley, and shallot. Chop the spinach leaves. Mix the spinach, Emmental cheese, and cream cheese into a mixture to stuff the mushrooms. Add the finely chopped shallot, parsley, and lemon juice and stir to combine. Season with salt and pepper. Grease an ovenproof dish and add the hollowed-out mushrooms. Fill the mushrooms with the mixture and place the dish in an oven preheated to 200°C. Bake the stuffed mushrooms for 20 to 25 minutes. The mushrooms are delicious as an appetizer. Note: Leftover mushroom filling can be used to make baked baguettes.