600 gr fresh spinach
1 clove of garlic
4 portobello mushrooms
200 g goat cheese
8 sun-dried tomatoes
2 tablespoons pine nuts, toasted
Heat the oven to 200 degrees. Place the goat’s cheese and 6 dried tomatoes in a food processor and blend until red. Place the portobello mushrooms in a baking dish and fill with the goat cheese mixture.
Cut the remaining 2 tomatoes into pieces and divide with the pine nuts over the portobello mushrooms. Put them in the oven for 20 minutes. Meanwhile, cook the spaghetti in a pan of water and drain.
Chop the onion and garlic finely and sauté in a large pan. Gradually add the spinach until it has wilted. Toss the spaghetti through the spinach and season with salt and pepper. Put that spaghetti on a plate and serve with a portobello.
Source: Leukerecepten by leukerecepten-nl.
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