Mushroom Caps with Spinach

Clean and wash the spinach.

Bring a pot of salted water to a boil, briefly blanch the spinach until it wilts, then drain.

Peel and finely dice the onion and garlic. Wash the tomato, quarter it, remove the seeds and finely dice.

Clean the mushrooms and gently twist out the stems. Finely dice the stems and the bacon.

Heat oil in a pan and sauté the onion, garlic and diced mushroom stems until nicely browned.

Stir in the spinach, diced tomatoes and bacon and briefly sauté. Then stir in the mascarpone and season with salt and pepper.

Preheat the oven to 175 °C fan (200 °C conventional). Place the mushroom caps in a baking dish and fill them with the spinach mixture.

Grate Parmesan over the filled mushrooms. Pour the cream and vegetable stock into the dish.

Bake in the preheated oven for about 40 minutes until the mushrooms are cooked and the cheese is golden brown.