Portobello with spinach
Ingredients for 2 servings:
- Portobello mushrooms 200 g / 2 pcs.
- Pepper 3 g
- Provençal herbs ½ teaspoon
- Salt 8 g
- Onion 20 g
- Olive oil 3 g
- Garlic 10 g
- Frozen spinach leaves 60 g
- Feta cheese 35 g
Preparation:
- Cut out the stem from the mushrooms, season the inside with salt and pepper, and lightly drizzle with olive oil. Set aside for 15 minutes.
- Cut the onion into wedges and place in a bowl. Add finely chopped garlic, thawed and squeezed spinach, salt, pepper, olive oil and mix the ingredients together.
- Turn the mushrooms over and drain off the water that has accumulated due to the salt. Gently dry the mushrooms with a paper towel.
- Place the stuffing on the seasoned side of the mushrooms. Place the dish in the oven and bake according to the instructions shown on the display.
- Cut the feta cheese into small cubes. Sprinkle the top of the mushrooms with the shredded cheese and continue baking according to the time indicated on the display.
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