Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 6 large mushrooms
- 1 small onion (s)
- 100 g spinach leaves, also frozen
- 100 g sheep cheese
- 2 tablespoon olive oil
- 1 tablespoon breadcrumbs
- 1 teaspoon lemon juice
- 1 tablespoon butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brush off the mushrooms, unscrew the stems and scrape out the lamellas with a teaspoon. Sauté the diced onion with the diced mushroom stalks in olive oil and then deglaze with lemon juice.
- Now add the coarsely chopped spinach and the crumbled sheep`s cheese and heat briefly. Before the mass is poured into the mushrooms, season with salt and pepper, if you also like with garlic.
- Now put the mushrooms in a greased, fireproof dish, cover with a little butter and breadcrumbs and bake at 180 degrees (preheated) for 20 minutes until golden yellow.
- A salad with vinaigrette and baguette goes well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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