Portobello mushrooms stuffed with iglo creamed spinach, pork schnitzel and potato wedges

Ingredients for 4 servings:

• 4 large mushrooms (portobello mushrooms)
• 400 g iglo creamed spinach with the Blubb
• ¼ clove(s) garlic
• 1 kg potatoes
• 4 pork schnitzels
• 200 g breadcrumbs
• 50 g almonds, ground
• 80 g Parmesan, grated
• 2 sprigs rosemary
• 2 eggs
• 1 lemon(s)
• 4 tbsp flour
• salt and pepper
• olive oil
• Parsley, fresh

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel the potatoes and cut into wedges. Season with 4 tablespoons of olive oil, salt, and pepper, and bake at 220°C for about 20 minutes, until tender. In the meantime, peel and finely chop the garlic, and toss with the olive oil. Carefully clean the portobello mushrooms with a cloth and break off the stems. Brush the mushrooms with the oil mixture and place them in a baking dish. Prepare the creamed spinach according to the instructions, fill the mushrooms with it, place the dish in the oven, and bake the mushrooms for 10 minutes. Wash and zest the lemon, and cut into wedges. Wash and strip the rosemary, and finely chop it. In a plate, mix the flour with a little salt and pepper. Set aside the beaten eggs in a second plate. In a third plate, mix the lemon zest, rosemary, Parmesan cheese, breadcrumbs, and almonds. Wash the pork schnitzels, pat dry, and coat them first in the flour mixture, then in the egg, and finally in the breadcrumb mixture. Heat a non-stick pan with 3 tablespoons of olive oil. Fry the schnitzels for about 2 minutes on each side until crispy. Arrange the portobello mushrooms, potato wedges, and pork schnitzel on plates and garnish with the lemon wedges and parsley.