Mushrooms stuffed with Spinach and Olives
4 large Portobello mushrooms
2 tbsp of olive oil
50 grams of olives
1 smashed garlic clove
one hand full of baby spinach
3 tbsp of crème fraîche
grated parmesan cheese
Drizzle the Portobello mushrooms with olive oil and grill them for 5 to 8 minutes. Season them with freshly ground pepper. Heat the remaining olive oil in a frying pan adding the olives, the garlic and the sliced mushrooms. Cook for 5 minutes and add the baby spinach. Cook until they’re soft and ad the crème fraiche, stirring for about 1 minute. Stuff the Portobello mushrooms with the mixture and sprinkle with the grated parmesan.
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