John Myers
Ingredients for 2 servings:
- 300 g leaf spinach, frozen
- 1 onion(s)
- 1 garlic clove(s)
- 1 tomato(s)
- 8 large mushrooms (Portobello mushrooms), more depending on size
- 50 g smoked turkey breast
- 1 tbsp butter
- 100 g double cream cheese
- 50 g Parmesan, freshly grated
- 75 g cream
- 100 ml vegetable stock
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Serves as a starter for 4 people
Thaw the spinach and drain. Clean the mushrooms with a brush, twisting the stems out of the caps. Finely dice the onion, garlic, turkey breast, and mushroom stems. Peel, deseed, and dice the tomato. Heat the butter in a pan, fry the onion and garlic, then add the diced mushrooms and sauté briefly. Remove the pan from the heat. Add the drained spinach, turkey breast, and tomatoes, and toss everything with the cream cheese. Arrange the mushroom caps next to each other like small bowls in a shallow baking dish and divide the filling between the mushroom caps. Sprinkle the grated Parmesan cheese over the mushrooms, pour the cream and broth over the mushrooms, and bake the mushrooms in the oven at 180°C for 40 minutes. These stuffed mushrooms serve as a main course for two people or as an appetizer for 4-6 people. The mushrooms taste just as good served hot, lukewarm, or cold for a party buffet!
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