Name: Mushrooms Stuffed with Spinach Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 4 piece large giant mushrooms; 150 g young, fresh leaf spinach; 75 g Herb Crème fraîche; 1 piece Shallot; 2 clove Garlic; 40 g Butter; 4 tbsp Gouda, freshly grated; 1 Msp. Nutmeg, grated; to taste Salt; to taste Pepper

Cook Time

50 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Mushrooms Stuffed with Spinach Cream is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These stuffed mushrooms are a real treat! I like to make them as an appetizer or as a light lunch snack. The combination of fresh spinach, creamy filling and spicy cheese is simply unbeatable. Preparation with the Thermomix® is super easy and quick. They taste particularly delicious when served warm with a fresh baguette. A vegetarian dish that is guaranteed to please everyone!

Ingredients (10 ingredients)

Preparation (8 steps)

Preheat oven and prepare baking dish

Preheat the oven to 160 °C convection (180 °C top / bottom heat) and grease a suitable baking dish with some butter. No Thermomix setting required.

Prepare mushrooms

Clean the 4 large giant mushrooms with a mushroom brush, remove the stem and hollow out the mushrooms with a small spoon. No Thermomix setting required.

Chop mushroom scraps

Thermomix® Setting

3 sec/Speed 5

Remove the outer, dry edge from the stems and put the stems and everything that has been removed from the mushrooms into the mixing bowl and chop for 3 sec./level 5.

Chop shallot and garlic

Thermomix® Setting

3 sec/Speed 7

Peel the 1 shallot, halve it and put it in the mixing bowl together with the 2 cloves of garlic and chop for 3 sec./level 7.

Sauté shallot, garlic and mushroom scraps

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 40 g butter to the mixing bowl and sauté for 3 min./120°C/level 1.

180

Steam spinach

Thermomix® Setting

5 min/212°F/Linkslauf Speed 1 100 Reverse

Add 150 g young, fresh leaf spinach (or thawed frozen spinach) to the mixing bowl and steam for 5 min./100°C/reverse rotation level 1. Use the spatula to push the spinach down.

300

Season and refine filling

Thermomix® Setting

10 sec/Speed 2

Season with salt, pepper and 1 pinch of grated nutmeg. Add 75 g herb crème fraîche and stir for 10 sec./level 2.

Fill and bake mushrooms

Distribute the spinach mixture into the giant mushrooms. If not everything fits, distribute the remaining mixture around it in the baking dish. Sprinkle 4-6 tablespoons of freshly grated Gouda over it and bake in the preheated oven on the middle rack for 20 minutes.