Stuffed Portobello Mushrooms
Roasted stuffed portobello mushrooms with spinach and Marsala: The large mushrooms have a powerful effect on well-being.
Ingredients
- 440 g portobello mushroom (4 portobello mushrooms)
- 2 cloves garlic
- 3 tbsp olive oil
- Salt
- black pepper
- 275 g fresh spinach leaves
- 50 ml Marsala wine (or alcohol‑free red wine)
- 100 g Roquefort cheese
Instructions
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1.
Clean the portobello mushrooms with a soft brush or cloth and carefully remove the stems. Peel and finely chop the garlic.
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2.
Wash, dry, and spin the spinach.
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3.
Heat 2 tbsp oil in a pan and brown the portobellos for 2–3 minutes on each side, season with salt and pepper, then remove from the pan. Place the mushrooms with the open side up in a baking dish.
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4.
Add the remaining oil to the pan. Add the garlic and sauté briefly. Add the spinach and stir for about 1 minute until it wilts but still has bite.
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5.
Stir in the Marsala wine and reduce for 5–10 minutes, seasoning with salt and pepper.
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6.
Fill the portobellos with the spinach mixture.
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7.
Sprinkle the Roquefort cheese over the mushrooms and bake in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) on the lowest rack for 10 minutes. Remove and serve immediately.
