Philadelphia Spinach Mushrooms Au Gratin

Sauté spinach leaves briefly in butter with salt and nutmeg. Pour into a sieve, drain and let cool. Then chop coarsely. Mix with Philadelphia and roasted pine nuts, season if necessary. Wash the mushrooms and remove the stalk from the heads. Fill the finished mixture into mushroom heads and sprinkle with Parmesan cheese. Grease an ovenproof dish with butter and bake in the oven at 175 ° for about 12 minutes.

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