Stuffed mushrooms with colorful vegetables

Ingredients

• 8 Portobello gourmet mushrooms (or large button mushrooms)
• 500 g pumpkin flesh (e.g., Hokkaido or butternut squash)
• 200 g small zucchini (1 small zucchini)
• 2 onions
• 2 Garlic cloves
• 200 g spinach leaves (frozen, thawed)
• 2.5 tbsp olive oil
• Salt
• Pepper
• chili powder
• 40 g Emmental cheese (1 piece; 30% fat in milk)
• 2 Spring Onions
• 1 head of lettuce
• 40 g alfalfa sprouts
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Clean the mushrooms, twist off the stems and dice them. Dice the pumpkin flesh into small cubes. Clean, wash, and dice the zucchini. Peel and finely chop the onions and garlic. Drain the spinach well.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté the onions, garlic, and pumpkin for 6 minutes over medium heat. Add the diced mushroom stems with the zucchini and cook for 3 more minutes. Then stir in the spinach, sauté for 2 minutes, season everything with salt, pepper, and chili powder.

3. 3.

   Brush a baking dish with 1/2 tbsp oil. Place the mushroom caps inside and fill them with the vegetable mixture. Grate the cheese, sprinkle it over the stuffed mushrooms, and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 30 minutes.

4. 4.

   Meanwhile trim the spring onions, wash, and slice into thin rings. Wash the lettuce, dry, and tear into small pieces. Rinse the sprouts thoroughly and drain. Mix the remaining oil, lemon juice with salt and pepper, then combine with the salad and sprouts.

5. 5.

   Arrange the stuffed mushrooms on plates with the salad and sprinkle with spring onion rings.