Scalloped Mushrooms with Spinach and Taleggio
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 100 grams Arugula
- 4 Portobello Mushroom
- 50 grams fresh Spinach
- 2 garlic cloves
- 2 Tbsps Garlic oil
- 150 grams Taleggio cheese
- salt
- peppers
- 2 Tbsps White vinegar
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
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.
