Baked Mushrooms with Two Fillings

Ingredients

• 24 large mushrooms
• Plant oil (for the baking tray)
• 200 g spinach
• Salt
• nutmeg
• 3 slices stale toast bread
• 2 tbsp freshly chopped thyme
• 2 tbsp liquid butter
• pepper (ground)
• 1 small onion
• 1 small zucchini
• 2 bell pepper halves (green and red)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• a splash of dry white wine
• 80 g grated cheese (e.g. Emmental)

Instructions

1. 1.

   Clean the mushrooms and remove stems. Place them on a greased baking tray with the inner side up.

2. 2.

   Wash, clean, and briefly blanch the spinach in salted water. Shock, drain well, and finely chop. Peel and finely chop the garlic, then mix into the spinach. Season with salt and nutmeg, and fill half of the mushrooms. Remove crusts from the toast and finely mince in a food processor. Mix thyme and butter together, season with salt and pepper, and spread over the spinach before pressing lightly.

3. 3.

   Preheat the oven to 180°C fan.

4. 4.

   For the vegetable filling, peel and dice the onion. Wash, clean, and dice the zucchini. Wash, halve, clean, and cube the bell peppers. Sauté all in a hot pan with oil for 2-3 minutes. Stir in tomato paste and deglaze with wine. Season with salt and pepper, then fill the remaining mushrooms. Sprinkle cheese on top and bake in the oven for about 20 minutes until golden brown.