Stuffed Mushroom Caps with Spinach and Blue Cheese
⏳ Time
15 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Can be cooked in an oven preheated to 180 degrees Celsius for 15-20 minutes until the mushrooms are tender.
Ingredients
- Porcini Mushrooms - 8 pieces
- Salted Butter - 1.8 oz
- Olive Oil - 4 tablespoons
- Onion - 1 head
- Garlic - 2 cloves
- Fresh basil leaves - 8.8 oz
- Chopped Sage Leaves - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Danish Blue Cheese - 3.5 oz
Step by Step guide
Step 1
Preheat the grill or barbecue.
Step 2
Wash the mushrooms and carefully cut off the stems. Chop the stems into small cubes.
Step 3
In a skillet, melt the butter and add the olive oil. Lightly season with salt and pepper. Place the caps in the oil and mix well to coat them completely. Transfer to a plate.
Step 4
In the skillet, sauté the finely chopped onion for 5 minutes, then add the chopped stems, minced garlic, and chopped thyme. Sauté for a minute. Add the spinach and sauté until wilted. Let it cool slightly.
Step 5
Cut the cheese into 4 slices.
Step 6
Fill 4 caps with the mushroom filling, then place a piece of cheese on top and cover with the remaining caps. Tie the caps together with cotton thread to keep them from falling apart.
Step 7
Place on the grill and cook for 6-8 minutes, turning until the mushrooms are tender. Serve hot.
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