Ingredients

The following ingredients have 4 Servings
  • 4 Portobello Mushroom (each about 110 grams)
  • 2 garlic cloves
  • 3 Tbsps olive oil
  • salt
  • black peppers
  • 10 ozs fresh Spinach
  • 3 Tbsps Marsala wine
  • 4 ozs Roquefort cheese

Instruction

  • Trim the mushrooms with a soft brush or cloth. Break off stems gently. Peel the garlic and chop finely.
  • Trim spinach, rinse and spin dry.
  • Heat 2 tablespoons oil in a skillet, add the mushrooms and fry on each side for 2-3 minutes. Season with salt and pepper and remove from the skillet. Lay mushrooms with the open side up in a baking dish.
  • Add the remaining oil to the skillet. Sauté garlic briefly. Add spinach and cook while turning so that it softens slightly, but is still al dente, about 1 minute.
  • Stir in Marsala and simmer briefly. Season with salt and pepper.
  • Fill the mushrooms with the spinach mixture.
  • Crumble the cheese over the mushrooms and bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the bottom rack for 10 minutes.