Carlos Arginiano prepares a spectacular vegetarian recipe: Mushrooms stuffed with spinach and pine nuts, delicious, nutritious and easy to prepare appetizer or appetizer.
Ingredients (4 people):
- 12 large mushrooms
- 300 g spinach
- 20 g pine nuts (peeled)
- 2 cloves garlic
- 1 teaspoon honey
- 1 tablespoon wholemeal mustard
- extra virgin olive oil
Preparation of the recipe Mushrooms stuffed with spinach and pine nuts by Carlos Arginiano:
Rinse mushrooms in Bowl with water. Take them out and dry them. Remove stem of mushrooms and caps separately.
Peel the garlic cloves, cut them into small cubes and place them to simmer in a wide and low saucepan by spraying oil. Chop stems in the same way, include them in casserole and cook for 4-5 minutes.
Clean up spinach, cut them into fine julienne and add them to the casserole. Season and cook everything together for 10 minutes until spinach loses all its water.
Heat a frying pan with a little oil, add half the mushrooms (leaving the rounded part first), season, cover and cook for a few minutes. Turn them over and prepare them for another 2 minutes. Remove to a plate and set aside. Repeat the process with the rest of mushrooms.
Forge spinach with mustard and honeyand mix well. Expands mushrooms on a baking sheet and fill them with spinach. Put some pine nuts on each of them and bake them for 2-3 minutes.
Serve 3 mushrooms on each plate and decorate them nails of parsley leaves.
If you are not going to eat the mushrooms right away, it is best to cover them with a clean towel so that they continue to breathe and then cool them.
Presentation of the recipe Mushrooms stuffed with spinach and pine nuts by Carlos Arginiano:
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Thanks for reading.
David from 55000 Recipes