'Oh no! Not stuffed mushrooms' – said my son, who isn't a mushroom fan – 'Yesterday I had to eat oyster mushrooms'. When he looked into the oven he thought that we would eat meatballs, which were being cooked at that moment. Later it turned out to be one dish – mushrooms stuffed with mincemeat. We all sat at the table willingly, and I can say that the dinner was delicious.

I have made stuffed mushrooms a few times, but I don't know why I only just stuffed them with mincemeat for the first time. It certainly won't be the last time. I am curious if you will like it as much as we did. Mushrooms can be served as dinner, but they can also be a hot starter for carnival.

Ingredients:
20 mushrooms
stuffing
500g of mincemeat
300g of spinach
1 shallot
2 cloves of garlic
4 tablespoons of breadcrumbs
3 teaspoons of butter
150g of mozzarella
salt and pepper

Heat the oven up to 185C.
Clean the mushrooms and cut the stipes off. Smooth a casserole dish with some butter and put the mushroom caps into it. Spice them up with some pepper. Dice the shallot, garlic and stipes. Melt the rest of the butter in a pan. Add the diced shallot, garlic and stipes and fry them on a medium heat for 2-3 minutes. Add the spinach and fry for 1 minute. Add the vegetables from the pan to the mincemeat. Add the breadcrumbs, spice them up with salt and pepper and mix them in. Make small balls with the mixture and put them on the mushrooms. Bake under cover for 30 minutes. Remove the lid and bake for 5-6 minutes. Sprinkle with the grated mozzarella and bake for 3-4 minutes. Serve hot.

Enjoy your meal!

Try also:
Stuffed mushrooms with spinach
Mushrooms, spinach and dried tomatoes – a surprisingly yummy dinner
Toast with mushrooms, mozzarella and avocado.