Summary

Ingredients

• 800 g mushrooms, lare
• 250 g spinach leaves
• 250 g wild arlic, alternatively rocket
• 200 g tomato (s)
• 100 g ham (salmon ham)
• 200 ml vegetable stock, (1 teaspoon instant)
• 1 clove garlic
• 2 tablespoon cream cheese, (30% fat in dry matter)
• 5 tablespoon goat cream cheese, (0% fat in dry matter)
• 2 tablespoon sour cream
• 1 teaspoon rosemary
• 2 teaspoons honey
• 2 teaspoons oil
• salt
• pepper

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Instructions

1. Remove the stems from the mushrooms and place in a flat baking dish (24x28cm). Crush the clove of garlic, cut the mushroom stalks, spinach leaves and wild garlic into small pieces. Heat the oil in a deep pan, sauté the garlic, add the spinach, wild garlic and mushroom pieces, season with salt, pepper and sauté for approx.
2. Scald tomatoes, peel and core them, cut into fine cubes with the salmon ham and fold into the vegetables, stir in the cream cheese, season well with salt and pepper and pour into the mushrooms.
3. Mix the goat cream cheese with the sour cream and rosemary, spread over the mushrooms and drizzle with honey. Pour in the broth and grill in the preheated oven at 160 degrees (gas: level 2) on the middle rack for about 15 minutes.
4. To all players: This recipe only has 3 points per person.