Clean the mushrooms, carefully twist out the stalks and chop them finely. Wash the spinach, peel the garlic and chop it finely.
Gently heat the olive oil in a frying pan and briefly fry the chopped mushroom stalks with the garlic. Add the spinach and let it wilt.
Take the pan off the heat and stir in the gorgonzola, crème fraîche, nutmeg and panko. Mix briefly and season to taste with a little pepper.
Place the mushroom caps in an ovenproof dish and fill them with the spinach and gorgonzola mixture. Bake in the oven at 200 °C (180 °C fan) for 15–20 min, until the mushrooms are soft and the filling is lightly browned.
Leave to rest briefly so the filling firms up a little.
Serve hot, ideally straight from the oven.
Good to know
When you want something uncomplicated but still a bit special, these stuffed mushrooms are just right. Creamy, well seasoned and on the table with little effort.
Swaps
Gorgonzola → soft goat's cheese (milder, usually a little less fat); crème fraîche → Greek yoghurt (more protein, less rich); panko → ground almonds (more unsaturated fats, less starch); gorgonzola → ricotta (milder flavour, a little more protein per calorie)
Allergens
Contains milk and, depending on the panko, gluten. For children it's more a matter of taste because of the strong blue cheese flavour, and during pregnancy gorgonzola should only be eaten thoroughly heated through. Contains: gluten.
