Spinach‑Stuffed Mushrooms

Ingredients

• 40 g pine nuts
• 400 g spinach
• Salt
• 1 Garlic clove
• 2 Spring Onions
• 12 large mushrooms
• 4 tbsp olive oil (40 ml)
• Pepper
• 1 head radicchio
• 2 stems basil
• 1 tbsp White Wine Vinegar
• 1 tsp maple syrup

Instructions

1. 1.

   Toast the pine nuts in a hot, dry pan over medium heat for about 3 minutes. Set aside and let cool.

2. 2.

   Clean the spinach, remove thick stems, wash, and blanch in lightly salted boiling water for 1–2 minutes until wilted. Drain in a sieve, shock with cold water, squeeze out excess moisture, and roughly chop. Peel and finely mince the garlic. Trim the spring onions, wash, dice the white parts, slice the green parts into rings. Clean the mushrooms, twist off stems, cut dry ends, and finely dice the stems.

3. 3.

   Heat 2 tbsp olive oil in a pan. Sauté the diced spring onions for 2 minutes over medium heat. Add garlic and mushroom pieces and sauté for another 2 minutes. Stir in spinach and half of the pine nuts, season with salt and pepper. Fill the mushroom caps with the spinach mixture, place in a baking dish, and bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 20 minutes.

4. 4.

   Meanwhile clean and dry the radicchio, cut into strips. Wash basil, pat dry, and tear leaves. Whisk vinegar with salt, pepper, maple syrup, and remaining oil to make a dressing. Arrange radicchio salad on plates, drizzle with dressing, and sprinkle with remaining pine nuts, spring onion rings, and basil. Serve the spinach‑stuffed mushrooms alongside.