Filled Giant Mushrooms with Tomato Sauce

Summary

Ingredients

• 4 mushrooms, (giant mushrooms)
• 250 g spinach leaves, frozen
• 1 clove garlic, (finely chopped)
• 80 g Goronzola, (not too ripe)
• a bit salt
• some pepper, freshly ground, black

For the sauce:

• 300 ml tomato (s), passed
• 1 clove garlic, (finely chopped)
• 1 pinch (s) sugar
• a bit salt
• some pepper, freshly ground, black

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Instructions

1. Clean the mushrooms and remove the stems. Thaw the frozen spinach leaves and squeeze out a little, cut into large pieces. Season with salt and pepper and mix in the finely chopped garlic clove. Pour the spinach into the mushrooms, put the cheese on top.
2. In a baking dish, mix the tomatoes with salt, pepper, garlic and sugar, put the mushrooms in the sauce.
3. Preheat the oven to 180 degrees, place the baking dish in the oven, pour half a cup of water on the top of the oven and close the oven door. Bake for 12-15 minutes.
4. Place the mushrooms on plates and add a little tomato sauce.
5. Serve with a little baguette.
6. As a starter only one mushroom per person, as a main course 2 mushrooms and rice instead of bread.