Stuffed Mushrooms with Spinach Cream Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 large mushrooms
- Lemon juice
- Wine, white
- Worcester sauce
- salt and pepper
- 100 g bacon (breakfast bacon)
- 1 small onion (s)
- 2 cloves garlic
- 100 g spinach
- 1 cup cream cheese with French herbs
- possibly cheese (raclette cheese)
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, remove the stems. Chop stalks and set aside. Drizzle the mushrooms with a few drops of lemon juice, white wine and Worchester sauce and season with salt and pepper.
- Finely dice the bacon and leave it in a pan. Add the finely chopped onion and garlic as well as the chopped mushroom stalks and sweat with them. Clean the spinach, roughly chop it and add to the bacon. Take the pan off the fire. Mix in the cream cheese and season with a little lemon juice, white wine and Worchester sauce. Pour the mixture onto the mushrooms.
- Grill variant: Place aluminum foil on the grill plate and brush with olive oil. Add the mushrooms and grill. Put the raclette cheese in a pan and pour the warm, liquid cheese over the mushrooms.
- Oven variant: Put aluminum foil in ovenproof form as above and brush with olive oil.
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