Summary

Ingredients

• 9 large mushrooms
• 500 g spinach leaves, frozen
• 1 tomato (s)
• 1 onion (s)
• 2 cloves garlic)
• 100 g double cream cheese with herbs
• 300 ml tomato (s), passed
• 100 ml white wine
• salt
• Pepper, freshly ground
• rosemary
• thyme
• oregano
• olive oil

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Instructions

1. Clean the mushrooms and unscrew the stems and then cut the stems into small pieces. Season the mushroom heads with the freshly ground pepper. Peel the onion and the garlic cloves and cut into cubes.
2. Let the olive oil get hot in a pan and sauté the onion and garlic cubes in it. Add the chopped mushroom pieces and cook for another 5 minutes.
3. Add the thawed spinach leaves and cook for another 5 minutes. Briefly put the tomato in boiling water and then peel and cut into small cubes and add to the mushroom-spinach mixture.
4. Then season everything with salt and pepper. Stir in the double cream cheese, let it heat up briefly and fill the mushroom heads with the mixture.
5. Season the tomatoes with salt, pepper, thyme, oregano and thyme. Add the white wine and heat in a saucepan. Put the filled mushrooms in the sauce and let them simmer in a closed pot for about 25 minutes at low heat.
6. Pasta of all kinds is also tasty.