Mushrooms Stuffed with Spinach
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Mushrooms Stuffed with Spinach

EfrosiaEfrosia
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Maria Kostoff
Translated by
Maria Kostoff
Mushrooms Stuffed with Spinach
14/04/2013
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Preparation
20 min.
Cooking
20 min.
Тotal
40 min.
Servings
2
"A high-class vegetable appetizer that you`ll make easily, even if you don`t have any culinary experience."

Ingredients

  • mushrooms - 10 to 12 large mushrooms
  • spinach - 7 oz (200 g) fresh
  • butter - 3 1/3 tbsp (50 g) cow
  • oil - 3 1/3 tbsp (50 ml)
  • salt - 1 pinch
  • onions - 3 sprigs fresh
  • cheese - 7 oz (200g) grated hard
  • fennel - 1/4 bunch
measures

How to cook

Take the hoods off the and the stems are left aside. Mushroom caps are washed well, as is the spinach. Cut spinach into strips. In a pan, pour 50 ml oil and heat. Add finely chopped green onions, and chopped spinach.

Stir, simmer for 5 minutes and remove the pan from the heat. Add chopped dill and fill mushroom hoods with spinach stuffing. Stuffed mushrooms are arranged in a buttered baking dish.

On each, sprinkle grated cheese and a little piece of butter. Bake until the cheese gets a golden tan, the finished spinach and mushrooms are placed in a plate.

Rating

4.3
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