Five cheese stuffed mushooms

This recipe is one of my favorite appetizer recipes – it is easy, delicious and looks amazing.
I wouldn;t say it is a quick one, but I guess there is no such thing as an “amazing” dish, which would be ready in a second.
This recipe has other advantages, except the amazing taste – the stuffing mixture could be prepared a day ahead, which will save you a lot of time on the day, you need it.

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About 10 large mushroms
150 grams cottage cheese
50 grams blue cheese, shredded
120 grams mozzarella, shredded
50 grams cream cheese
20 grams parmezan, shredded
50 grams spinach, chopped into small pieces
1 medium onion, chopped into small pieces
2-3 garlic cloves, minced
1-2 table spoons olive oil
1 table spoon thyme, finely chopped
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Wash the mushrooms and remove the stems (chop up the stems finely).
Place the mushrooms on a baking sheet, lined with parchment paper and bake on 170 C for about 20 minutes. Remove from the oven and let them cool off. You will notice that the mushrooms are filled with water – excess it.
In a large skillet saute the onion and garlic with the spinach. Once the spinach softens, add the stems, season with pepper and thyme and cook until well done.
Let the spinach and stem mixture cool off.
In a medium bowl mix all types of cheese except the parmesan.
Add the spinach mixture to the cheese mixture and mix well.
Stuff the mushrooms with the mixture, sprinkle with the parmesan cheese and put back in the oven for another 15 minutes.
Serve warm or cold with sweet balsamic reduction.

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