Ticks Au Gratin Mushrooms with Oregano – Spinach Filling
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 24 mushrooms, very large, fresh
- 100 g mushrooms
- 100 g spinach, youn or frozen
- 0.5 ½ bunch parsley
- 1 bunch oregano
- 2 shallot (s)
- 2 tablespoon butter
- salt
- Pepper, black, freshly ground
- 125 ml cream
- 1 egg (s)
- 100 ml white wine, medium dry
- Butter, for the mold
- 200 g cheese, (Gouda), rated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Carefully break the stems out of the large mushrooms and then clean, possibly peeling off the thin skin.
- Butter a correspondingly large casserole dish and place the mushrooms in it (heads down, hollow up).
- Wash or defrost the spinach, wash the parsley and oregano and shake dry and finely chop everything, including the usable stalks from the large mushrooms and shallots.
- Sauté the shallots in the butter over medium heat. Add the chopped mushrooms and cook for about 10 minutes. Put the spinach, parsley and oregano in the pan, sauté briefly, season with salt and pepper to taste (so that it almost seems too much, but the mushrooms themselves are not seasoned and therefore need a spicy filling). Now pull the whole thing off the stove, whisk the cream with the egg and fold it into the mixture. Fill the mushrooms with it, pour the white wine, cover with aluminum foil and stew in the oven for about 20 minutes.
- Remove and turn on the grill on the highest level. Remove the aluminum foil, sprinkle the cheese on the mushrooms and grill under the grill until the cheese has melted and turned golden yellow. It only takes a few minutes - don`t run away or it will turn black!
- Serve immediately with fresh baguette that you can easily tap in.
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