Portobello mushrooms filled with spinach sauce
- 6 portobello mushrooms
- salt and pepper
- parmesan cheese
For the spinach sauce:
- 250 g spinach
- 1 clove of garlic
- 2 tablespoons of flour
- 50 ml rice cream
- 150 ml water
To make the spinach sauce, cook the spinach in a little water and then drain. Blend until smooth with a stick blender, then thicken with a mixture of flour, cream, and water. Add the crushed garlic and cook for 2 to 3 minutes, stirring all the time.
Remove the stems from the portobello mushrooms. Season the mushrooms with salt and pepper.
Fill the mushroom caps with the spinach sauce, then sprinkle with grated parmesan and bake in the oven at 200°C for about 15 minutes.
Served with toast, this makes a delicious vegetarian meal.