Stuffed mushrooms are a wonderful way for me to conjure up a quick yet sophisticated dish. I still remember my first encounter with this dish. It was in a small Italian restaurant, hidden in a side street. The mushrooms were prepared with a ricotta spinach filling and I was immediately thrilled. This version with herb crème fraîche is my interpretation, which I have perfected over time. The giant mushrooms form the basis for this dish. They are not only carriers of the filling, but also bring an earthy, slightly nutty taste. It is important that they are fresh and firm. The young leaf spinach provides a pleasant freshness and a slightly tart note that harmonizes perfectly with the creamy filling. The herb crème fraîche is the heart of the filling. It gives it a velvety texture and a spicy taste. Shallot and garlic provide the aromatic base, while the butter rounds everything off nicely. The grated Gouda forms a crispy crust and adds a spicy component. A pinch of nutmeg should not be missing, of course, it gives the filling a warm, slightly sweet note. The preparation with the Thermomix® is very simple. First, the mushroom scraps, shallot and garlic are crushed. Here it is important not to mix for too long, otherwise the mass will become too fine. Then they are sautéed in butter to develop their flavors. The spinach is then added and steamed until it collapses. The reverse is important here so that the spinach is not crushed. Finally, the crème fraîche is stirred in and the filling is seasoned with salt, pepper and nutmeg. The mushrooms are then filled with the filling, sprinkled with Gouda and baked in the oven until the cheese is melted and lightly browned. For a vegan version, you can replace the crème fraîche with a vegan cashew-based alternative and the Gouda with vegan grated cheese. Instead of Gouda, you can also use Parmesan or Mozzarella. If you like it a little spicier, you can add a pinch of chili. Instead of spinach, you can also use chard or kale. The stuffed mushrooms taste best warm, straight from the oven. A fresh baguette or ciabatta goes well with this to soak up the delicious filling. They are ideal as an appetizer, side dish or as a light lunch snack. A crisp salad rounds off the dish perfectly. The stuffed mushrooms can also be prepared in advance. The filled, but not yet baked mushrooms can be stored in the refrigerator and baked shortly before serving. Leftovers can be stored in the refrigerator and reheated the next day. They also taste very good cold.

Mushrooms Stuffed with Spinach Cream

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Description

Ingredients (10 ingredients)

Preparation (8 steps)

Preheat oven and prepare baking dish

Prepare mushrooms

Chop mushroom scraps

Chop shallot and garlic

Sauté shallot, garlic and mushroom scraps

Steam spinach

Season and refine filling

Fill and bake mushrooms

Finished cooking? Great! 🎉

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