Big mushrooms tempt me every time they are in the shop. There are enough in the pack for dinner for two people. This time I bought them and prepared a fast and very yummy lunch for me and my husband – stuffed mushrooms with spinach. This dish has only one fault. It is necessary to prepare it and eat it at once, because after reheating it isn't so yummy.

You can prepare the stuffing for the mushrooms with the ingredients you have in the fridge. You can use groats, cheese, vegetables or meat. Use a ready recipe or make your own combination. The choices are endless.

The recipe for the stuffing comes from book "Jeść zdrowiej".

Ingredients (for 2 people)
4 big mushrooms
stuffing
5 tablespoons of cashew nuts
3 cloves of garlic
1 onion
300g of fresh spinach
8 dried tomatoes
4 tablespoons of chopped parsley
100g of feta cheese
1 tablespoon of butter
2 tablespoons of lemon juice
salt and pepper

Heat the oven up to 180 C. Cover a baking sheet with some baking paper.
Roast the cashew nuts in a dry pan. Leave some for decoration. Chop up the rest of them. Slice the onion and garlic. Fry them in butter. Add the cleaned and dried spinach and fry without the lid for 5-7 minutes. Add the sliced dried tomatoes. Fry for 2 minutes. Turn off the heat. Add the chopped nuts, parsley and crumbled feta cheese. Spice them up with salt and pepper and mix them in. Clean the mushrooms and fill them with the stuffing. Bake for 10-15 minutes. Sprinkle with lemon juice before serving.

Enjoy your meal!

Try also
Scrambled egg with chanterelles
Wholemeal pasta with chanterelles and courgette
Dumplings with oyster mushrooms