Mushrooms on a bed of spinach

Parboil the spinach in simmering salted water, drain into a sieve, refresh with cold water and squeeze out any excess water. Finely grate the Emmentaler AOP. Put the ricotta into a bowl along with ½ the cheese. Crush the garlic and add to the bowl. Add salt, pepper and nutmeg and combine. Place in a large gratin dish or into individual dishes.

Remove the mushroom stalks. Finely chop the bread in a cutter. Mix together the bread, the remaining cheese, hazelnuts, white wine, salt and pepper. Fill the mushrooms with this mixture, press down firmly. Distribute the mushrooms over the spinach.

Bake in the centre of a 200 degree oven for about 30 minutes.
Serve with potatoes or rice.