When I came across some giant mushrooms in the supermarket a couple weeks ago, I knew I had to get them! I envisioned stuffed mushroom caps, but I didn’t know exactly what I would fill them with – which is unusual for me, since I always shop with a shopping list and plan my meals ahead for the coming week. But you gotta be spontaneous sometimes, right? ;-) Fresh spinach joined the mushrooms in my shopping cart, which inspired this quick, tasty, healthy dish. Enjoy!

Stuffed Mushrooms with Spinach

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Prep Time 15 minutes
Cook Time 15 minutes
Passive Time
  • 10 large mushrooms
  • 150 g leaf spinach
  • 2 red onion
  • 1 tbsp Crème fraîche
  • olive oil*
  • pepper*
  • salt*
  1. Preheat oven to 180°C. Clean mushrooms and remove stems. Wash spinach and remove stems. Peel and finely dice onions.
  2. In a saucepan, heat olive oil and add onions and spinach. Braise for about three minutes, season to taste with pepper, salt, and nutmeg.
  3. Stuff mushrooms with mixture.
  4. Lay mushrooms in a casserole dish and bake in preheated oven for roughly 15 minutes.
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Enjoy! :-)


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