Stuffed Mushrooms with Spinach

Ingredients

• 12 large champignons
• 1 onion
• 250 g fresh spinach
• 6 tbsp butter
• Salt
• Pepper (freshly ground)
• 1 tomato
• 100 g Gruyère cheese
• 3 tbsp breadcrumbs
• butter (for greasing the dish)

Instructions

1. 1.

   Clean the mushrooms carefully and cut off the stems; finely chop the stems. Peel and dice the onion. Wash, trim, dry and chop the spinach. Wash the tomatoes, quarter them, remove the stem ends and dice.

2. 2.

   Sauté the onion in 4 tbsp butter in a pan, add the chopped mushroom stems. Then add the spinach, season with salt and pepper, stir in the diced tomatoes.

3. 3.

   Cut the cheese into cubes and fold it into the mixture.

4. 4.

   Fill the mushroom caps with the mixture and place them in a greased baking dish. Sprinkle breadcrumbs on top and dot with remaining butter.

5. 5.

   Bake for about 15 minutes at 180°C (356°F). Serve the stuffed mushrooms with spinach.