Stuffed portobello mushrooms with spinach

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Large stuffed mushrooms with a vegetarian filling of spinach and goat cheese, tasty and nutritious!



 Heat the oven to 200 degrees. Fry the fresh spinach together with the finely chopped garlic in a large pan until it has wilted. Or thaw spinach from the freezer and stir in the garlic. Drain the spinach very well.

 Cut the stems from the portobello mushrooms and remove some of the spores (threads) with a spoon. Place them in an oven dish. Crumble the goat cheese with the spinach and toss through it. Season with salt and pepper.
 Fill the portobello mushrooms with the spinach mixture. Sprinkle with some pine nuts and bake the stuffed portobello mushrooms in the oven for 20 minutes.
 Tip: serve with a salad or some pasta as a main course.


Source: Leukerecepten by leukerecepten-nl.
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