Stuffed giant mushrooms with tomato sauce

Ingredients for 4 servings:

• 4 mushrooms (giant mushrooms)
• 250 g leaf spinach, frozen
• 1 clove(s) garlic, (finely chopped)
• 80 g Gorgonzola (not too ripe)
• some salt
• some pepper, freshly ground, black
• 300 ml tomato(s), pureed
• 1 clove(s) garlic, (finely chopped)
• 1 pinch(s) of sugar
• some salt
• some pepper, freshly ground, black

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Clean the mushrooms and remove the stems. Defrost the frozen spinach leaves, squeeze some of the juice, and cut into large pieces. Season with salt and pepper and stir in the finely chopped garlic clove. Stuff the spinach into the mushrooms and top with the cheese. In a casserole dish, mix the passata with salt, pepper, garlic, and sugar, and add the mushrooms to the sauce. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), place the casserole dish in the oven, pour half a cup of water onto the top of the dish, and close the oven door. Bake for 12-15 minutes. Place the mushrooms on plates and drizzle with a little tomato sauce. Serve with some baguette. For a starter, only serve one mushroom per person; for a main course, serve two mushrooms, and serve with rice instead of bread.