Scalloped Mushrooms with Spinach and Taleggio
Preheat the oven to 200°C (approximately 400°F).
Rinse the arugula and shake dry. Wipe the mushrooms with a kitchen towel. Rinse the spinach and shake dry. Peel the garlic cloves and thinly slice. Heat 1 tablespoon oil in a pan and sauté the spinach and garlic cloves. Cut the Taleggio into small cubes and mix with the spinach. Spread the mixture on the mushrooms and bake for about 20 minutes in the oven. Drizzle with the remaining oil and place on the arugula. Season lightly with salt and pepper and sprinkle with white wine vinegar.