Mushrooms stuffed with spinach and pine nuts

Ingredients

For 1 serving

• Button mushrooms15
• Spinach150 g
• Pine nuts20 g
• Garlic1 clove
• Extra virgin olive oil2.5 teaspoons
• Saltto taste

Contains: nuts,

Method

1. Heat the oven to 200 °C (conventional). Wipe the button mushrooms with a damp cloth, pull off the stalks and chop them; wash, drain and roughly chop the spinach.
2. Peel and chop the garlic. Heat half the olive oil in a frying pan over medium heat, add the garlic, chopped stalks and spinach and cook for 4 minutes, until the spinach has wilted and the liquid evaporated.
3. Turn off the heat, stir in the pine nuts and season with salt.
4. Arrange the caps hollow side up on a lined baking tray, fill them with the stuffing and drizzle with the remaining oil.
5. Bake for 15 minutes, until the caps are tender and the pine nuts golden.