Stuffed Mushrooms with Spinach, Quark and Parmesan

Large mushroom caps are filled with a creamy mixture of spinach, quark, egg and Parmesan and baked until golden. The dish is vegetarian, high in protein and low in carbohydrates.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 8 Stück large mushrooms
• 200 g fresh leaf spinach
• 1 Stück small onion
• 1 Stück garlic clove
• 1 EL olive oil
• 200 g quark (20% fat in dry matter)
• 1 Stück egg (size M)
• 70 g Parmesan, freshly grated
• 140 g mozzarella
• 1 TL dried thyme
• 1 Prise nutmeg
• salt
• pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Briefly wipe the mushrooms clean, twist out the stems and chop them finely. Set the caps aside.
3. Finely dice or chop the onion and garlic. Heat the olive oil in a large pan and sweat the onion and garlic until translucent.
4. Add the chopped mushroom stems and fry for 4 to 5 minutes, until the liquid has evaporated.
5. Add the spinach and let it wilt. Remove the pan from the heat and let the mixture cool slightly.
6. Stir together the quark, egg, 50 g Parmesan, 100 g diced mozzarella and the thyme in a bowl. Season with nutmeg, salt and pepper and fold in the cooled spinach mixture.
7. Place the mushroom caps gill side up in an ovenproof dish, lightly salt them and generously spread or heap the filling on them.
8. Sprinkle the mushrooms with the remaining mozzarella and the rest of the Parmesan and bake in the oven for about 20 minutes until golden brown.
9. Serve hot; a fresh green salad goes well with it.