Stuffed portobello with spinach and goat cheese
Looking for an easy and tasty dish? These stuffed portobello mushrooms are perfect as a light lunch or as a side dish for a cozy dinner. Creamy goat cheese, fresh spinach and a hint of garlic really finish this dish.
Ingredients
- 4 large portobello mushrooms
- 100 g fresh spinach
- 75 g soft goat cheese
- 1 clove of garlic
- Olive oil for frying
Preparation method
- Preheat the oven to 200°C.
- Remove the stems from the portobello mushrooms and place them on a baking sheet.
- Heat a dash of oil in a pan and briefly fry the spinach with the garlic until it has shrunk.
- Mix the spinach with half of the goat cheese.
- Fill the portobello mushrooms with the mixture and crumble the rest of the goat cheese over it.
- Bake in the oven for about 15 minutes, until the cheese is golden brown.
- Serve immediately, possibly with some extra fresh herbs or a simple salad.
