Stuffed mushroom heads with spinach and Gorgonzola sauce

Ingredients for 4 servings:

• 8 large mushrooms, brown or white
• 200 g leaf spinach, frozen, in portions
• 100 g cheese (Gruyère), or other mountain cheese
• 1 small onion(s), finely diced
• 2 cloves garlic
• 1 tbsp butter
• 200 ml cream
• 200g Gorgonzola
• salt and pepper
• nutmeg
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Florentine style

Preheat the oven to 180°C. Defrost the spinach. Finely dice the onion and garlic. Melt the butter in a saucepan and sauté the onions and garlic until translucent. Add the thawed spinach and season with salt, pepper, and nutmeg, then sauté over low heat for about 5 minutes. Separate the stems from the mushrooms and set aside. Carefully remove the gills from the mushroom caps with a teaspoon and discard. Fill the mushroom caps with the spinach. Grease a baking dish with olive oil, place the mushroom caps in the dish, and sprinkle with grated cheese. Dice the mushroom stems and arrange them around the mushroom caps. Place the baking dish in the oven and bake for 15 minutes. Meanwhile, heat the cream in a saucepan and melt the Gorgonzola in it. After 15 minutes, add the Gorgonzola cream sauce and bake for another 10 minutes. Serve with baguette or ciabatta.