Stuffed champignons with minced meat

Ingredients:

• 16 portobello mushrooms
• 500 g chicken or ground turkey
• 1 teaspoon fennel seeds (or a third of a handful)
• 1 small onion, finely chopped
• 3 cloves garlic, grated or finely chopped
• Zest of 1 lemon
• 1 tbsp. grated Asiago cheese
• 1/2 cup breadcrumbs (two handfuls)
• 1 package (300g) frozen chopped spinach, thawed and drained on a clean kitchen towel
• Salt, pepper
• 2 tbsp extra virgin olive oil
• 1/4 cup pine nuts or chopped almonds

Preparation:

1. Wipe the mushrooms with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). In a large bowl, combine the ground meat, fennel seeds, onion, garlic, zest, half the cheese, chopped mushroom stems, breadcrumbs, and spinach. Season with salt and pepper. Drizzle the mixture lightly with olive oil and stuff the mushroom caps with it.
2. Place the mushroom caps on a rimmed baking sheet or baking dish. Avoid placing the caps too close together to prevent them from sweating. Sprinkle with the remaining cheese and nuts and place in the oven. Bake until the mushrooms are tender and the filling is cooked through (about 25 minutes). Serve warm.