Mushrooms stuffed with spinach and goat cheese
In the following recipe, Lavery suggests using the goat’s cheese for the best tasting results.
500 g Portobello mushrooms
4 spoon olive oil
1 dry onion, chopped
- 2 pieces of garlic
- 400 g fresh spinach
2-3 pips of salt and freshly ground pepper
100 g sun-dried tomato, chopped
4-5 sprigs of fresh thyme
200 g goat cheese in slices
- Chop the mushroom stalks.
In a pan, in moderate to strong heat, pour 2 tablespoons of olive oil and sauté the stalks with the onion until they wither. Pour the garlic.
- Add the spinach, add salt and leave in the pan until the liquids are kept from the spinach. Remove them from the pan and leave them in a bowl to the edge.
We continue cooking with the same frying pan after wiping it with a kitchen paper.
Preheat our oven to 200 ° C in the air.
- In moderate to strong heat, pour the remaining 2 tbsp in the pan. olive oil, mushrooms, add salt, pepper, fresh thyme and continue sauté until soft.
When ready, we put them on kitchen towels to drain.
Lay rolls on a tray.
- Place the mushrooms in the pan with the inside side facing upwards.
Fill the mushrooms with a mixture of our spinach with a spoon. From above, add chopped sun-dried tomatoes and a piece of cheese.
Bake for 20-25 minutes until the cheese melts and gets a nice golden color.
If we want, we serve a green salad of our choice