Mushrooms stuffed with spinach and goat cheese

Mushrooms stuffed with spinach and goat cheese

Incredients:

• 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

Procedure

• 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