Mushrooms stuffed with spinach and cheese

Ingredients

• 12 pcs Portobello mushrooms
• 200 g Fresh spinach, washed and chopped
• 1 pcs Egg
• 150 g Monastery cheese, grated
• 3 tbsp Fresh ricotta cheese
• 1 clove Garlic
• 3 sprig Parsley, fresh, chopped
• 2 tbsp Olive oil
• 1 pinch Salt
• 1 pinch Black pepper, ground

Method

1. Preheat the oven to 180°C.
2. Prepare the mushroom caps: wash and cut the stems, saving them for another dish. (perfect base for a mushroom cream soup, even if you freeze them!)
3. In a saucepan, heat 1 tablespoon of the oil and sauté the spinach leaves with salt, garlic and pepper for a few minutes.
4. When the spinach is done, let is stand for a while.
5. Oil a baking dish with the remaining olive oil and and take a large mixing bowl for the stuffing.
6. Drain the spinachs leaves if it has any excess liquid in, then mix it together with all the remaining ingredients for the stuffing, except grated Monastery cheese.
7. Fill the stuffing in the mushrooms.
8. Bake the caps for about 25 minutes, until tender but not mushy, then sprinkle the grated Monastery cheese on them and bake for another 5 minutes till the cheese starts to melt and browning.
9. Serve while still hot.