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Spinat und Frischkäse Portobello Pilze

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Spinat und Frischkäse Portobello Pilze

Spinach and Cream Cheese Portobello Mushrooms

Pane-bistecca
DThese spinach and cream cheese portobello mushrooms are another variation on stuffed mushrooms! They take part in Zorra from Kocchtopf’s Event Delikatessen mit Hut – Pilze in allen Variationen, hosted by Felix from FEL!X KITCHEN.

Quick, easy, and delicious, portobello mushrooms can be stuffed with all kinds of fillings and baked au gratin. So get cooking, mushroom lovers, and stuff your mushrooms with your favorite mixture!

We have a saying at home: “Mommy, try to poison Daddy!” Yes, I’ve been trying to kill my husband with stuffed mushrooms for a long time, but he seems to be immune! In any case, he’s still alive!
Prep time
15 min
Cooking time
30 min
Portions
4
Total time
45 min

Ingredients

  • 8 large Portobello Mushrooms

  • 250 g Garlic Cheese

  • 100 g Cream Cheese

  • 20 g fresh Spinach

  • Salt and Pepper

  • Paprika

  • Chili

Instructions

1

Step 1

Wipe the mushrooms thoroughly with a damp cloth, cut off the stems, and clean the inside. If you want, you can cut out the dark spores; some say they draw water, but I’ve never had water in the mushrooms.
2

Step 2

Grease a baking dish with oil and place the mushrooms in it with the opening facing upwards.
3

Step 3

Mix the garlic cheese with the cream cheese, chop the spinach finely and mix in. Season well!
4

Step 4

Fill the mushrooms with the mixture, sprinkle some paprika on top, and bake in the oven at 200°C for about 20-30 minutes. Serve hot!

Notes

Again a very simple recipe. More Mushroom recipes!
Spinat und Frischkäse Portobello Pilze
Spinat und Frischkäse Portobello Pilze
Spinat und Frischkäse Portobello Pilze
Spinat und Frischkäse Portobello Pilze
Spinat und Frischkäse Portobello Pilze
Spinat und Frischkäse Portobello Pilze
Spinat und Frischkäse Portobello Pilze
10
170
0
Share
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