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Spinach and mushroom tapas

updated

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Ingredients for 4 servings:

  • 200 g leaf spinach, frozen
  • 16 mushrooms, medium-sized
  • 20 g butter
  • 1 lemon(s), organic
  • 1 garlic clove(s)
  • 100 g cream cheese
  • salt and pepper
  • 1 egg(s)
  • 16 slice(s) bacon or ham

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Lemony fresh and ham-spicy – from hand to mouth

Thaw the spinach. Clean the mushrooms, removing the stems. Preheat oven to 200°C. Wash the lemon in hot water, zest, and squeeze the juice. Chop the garlic. Squeeze the thawed spinach vigorously. Add the garlic, 1 teaspoon of lemon zest, and cream cheese, and season with pepper, salt, and lemon juice. Then vigorously stir in the raw egg. Fill the mushroom caps with the cream cheese mixture and wrap them in the ham. Place in a buttered baking dish and bake in the hot oven for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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