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Spinach Stuffed Mushrooms
starter or side dish
Ingredients
| 6 large | portobello mushrooms (or 12 large button Mushrooms) |
| 1 pack(s) | garlic cream cheese (Boursin) |
| 30 g | soft butter |
| 100 g | sour cream |
| salt and pepper | |
| 2 clove(s) | garlic |
| 150 g | fresh spinach leaves |
| 1 tsp | cornstarch |
| 100 ml | water |
| some | freshly grated Parmesan cheese |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Clean the mushrooms carefully and cut off the stems. Brush the mushrooms with a little oil and place into an ovenproof dish, open side up.
Meanwhile cut the spinach and transfer it with the Boursin, butter, sour cream and garlic into a blender and puree until smooth and well combined. In a little pan, heat the mix. Mix the cornstarch with water until smooth and add to the cream. Whisk over medium heat until it thickens. Season with salt and pepper.
Spoon the mixture into the mushrooms. Sprinkle with Parmesan cheese and bake at 200°C for 15-20 minutes.
Meanwhile cut the spinach and transfer it with the Boursin, butter, sour cream and garlic into a blender and puree until smooth and well combined. In a little pan, heat the mix. Mix the cornstarch with water until smooth and add to the cream. Whisk over medium heat until it thickens. Season with salt and pepper.
Spoon the mixture into the mushrooms. Sprinkle with Parmesan cheese and bake at 200°C for 15-20 minutes.
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