Tripel Lefort - English - Stuffed portobello mushrooms with spinach

INGREDIENTS

• 4 portobello mushrooms
• 400 g fresh spinach
• 1 red pepper
• 1 shallot
• 1 clove of garlic
• 1 tablespoon pine nut
• 1 tablespoon olive oil
• 1 pinch of nutmeg
• Pepper and salt

For 4 people

PREPARATION

Preparation in the kitchen (20 min.)

1. Coarsely chop the spinach.
2. Finely chop the garlic and shallot.
3. Remove the seeds from the pepper and cut into thin rings.
4. Heat the olive oil in a saucepan and fry the garlic and shallot until translucent.
5. Add the pepper, pine nuts and spinach. Sauté for 5 min until the spinach has shrunk. Season with nutmeg, pepper and salt.

Preparation on the barbecue (15 min.)

1. Fill the portobello shells with the spinach mixture.
2. Bake ± 15 min. on a moderately hot grill.

FINISHING TOUCH

Extra: Cover the stuffed portobello mushrooms with another slice of mozzarella or goat cheese before roasting.

Serve a delicious Tripel LeFort with this dish.