Morels stuffed with spinach and cheese

8 servings

60 minutes

Spinach and cheese stuffed morels are an exquisite dish from European cuisine, where forest mushrooms are valued for their deep, nutty flavor. Morels, with their unique texture and aroma, pair perfectly with tender spinach and creamy cheese, creating a harmonious blend of earthy and creamy notes. This dish may have originated in hunting traditions when fresh forest mushrooms were used in simple yet rich recipes. Cooked with sautéed sausages, white wine, and herbs, stuffed morels acquire a rich flavor profile. Their presentation baked highlights the delicate balance of textures – from crispy crust to juicy filling. They serve well as an appetizer or side dish to a main course and are also suitable for festive dinners. Pairs well with white wine and fresh green salads.

Energy value per serving

• Calories: 622.6
• Proteins: 23.7g
• Fats: 48.4g
• Carbohydrates: 20.6g

Ingredients

• Butter: 150 g
• Fresh mushrooms: 500 g
• Morels: 1.5 kg
• Dry white wine: 0.3 glass
• Pork sausages: 500 g
• Breadcrumbs: 0.6 glass
• Dried dill: 0.5 tsp
• Dried oregano: 0.5 tsp
• Spinach: 500 g
• Monterey Jack Cheese: 300 g

Cooking steps

1. Sauté spinach in a saucepan with a little water until soft. Drain and chop finely. Grate the cheese. Cut fresh mushrooms (preferably different forest types) into small cubes.

   Required ingredients:

   • Spinach: 500 g
   • Monterey Jack Cheese: 300 g
   • Fresh mushrooms: 500 g

2. Preheat the oven to 200 degrees.

3. In 3 tablespoons of butter, fry the caps of the morels until golden, carefully turning to avoid damage. Remove from heat.

   Required ingredients:

   • Butter: 150 g
   • Morels: 1.5 kg

4. In the same pan, sauté the finely chopped forest mushrooms in the remaining 2 tablespoons of butter, adding wine and allowing it to evaporate. Remove from heat.

   Required ingredients:

   • Butter: 150 g
   • Fresh mushrooms: 500 g
   • Dry white wine: 0.3 glass

5. In the same pan, brown the sausages until cooked, breaking them into pieces. Then add finely chopped fried mushrooms, mix, and cook for another 15 minutes on low heat.

   Required ingredients:

   • Pork sausages: 500 g
   • Fresh mushrooms: 500 g

6. Add breadcrumbs, dill, and oregano to the sausages. Mix well.

   Required ingredients:

   • Breadcrumbs: 0.6 glass
   • Dried dill: 0.5 teaspoon
   • Dried oregano: 0.5 teaspoon

7. Add spinach, stir for 3 minutes, remove from heat and cool.

   Required ingredients:

   • Spinach: 500 g

8. Add cheese to the cooled filling and mix.

   Required ingredients:

   • Monterey Jack Cheese: 300 g

9. Carefully place the filling on each cap.

10. Place the stuffed caps on a baking sheet and send to the oven for 15 minutes. Serve warm.