Spinach & Ricotta Filled Large Mushrooms Topped With Parmesan Cheese
By: Sophie32
Published: Tuesday, April 20, 2010 - 1:15am

Ingredients




12 larger white mushrooms, stalks removed ( but kept to put aside for later use & use for 250 gr of fresh sheep's ricotta
180 gr of fresh spinach, well cleaned, rough stalks removed, washed & depted dry, cut finely
1 big clove of fresh garlic, peeled & finely cut up
1 medium white onion, peeled & finely diced
1 teaspoon or 2  of green pesto
a little piece of fresh Parmesan

a fruity EVOO

black pepper

some Maldon sea salt flakes

Preparation

1 Heat a pan on a medium heat. Add 1 or 2 tablespoons of the fruity EVOO & let it heat up. When hot, add the chopped onion & garlic & fry for about 5 minutes or until golden. 2 Now, make the ricotta & spinach mix. Take a larger bowl & add ricotta, spinach, the fried onion & garlic mix. Add also a few grinds of black pepper. Mix well. Taste! It has to taste fab! I also added a bit of the Maldon sea salt flakes, but not too much because the ricotta is a bit salted too. 3 Then, take your mushrooms, without the stalks right in front of you. With the help of a little spoon , spoon a bit of the inside out so that you have larger insides to fill later. 4 Preheat the oven to 200° C/ 392 F for 10 minutes. 5 Now, spoon a bit of the green pesto all over the base of the cavities. Not too much though,...see picture! 6 Place a large heaped tablespoon of the green ricotta mix in the cavity of the mushrooms & fil it all up, in the hight too. Take 2 non stick baking trays & drizzle a bit of the fruity EVOO all over the base. Snug the filled mushrooms alongside each other in baking trays. 7 Now, add some grated fresh Parmesan cheese over the top of the mushrooms. Not too much, just a bit to cover the top because when they will bake, the grated cheese on top wilt melt & taste awesome! 8 When they are ready to go into the oven, pour a bit of the fruity EVOO all over the top of the mushrooms. 9 Place in the center of your oven & bake for about 20 to 25 minutes. After 20 minutes, check them if they are ready with a skewer pin. If not, add another 5 minutes or until done. 10 Take them out of the oven & serve with a big green mixed salad & fresh baguettes or whatever you want to eat it with!

About


I so love these lovely spinach, garlic, onion & ricotta filled larger white mushrooms.
These are lovely with pasta, with a big green salad & some crusty bread but I served them with boiled potatoes & baked turkey pieces. These are also great as special appetizers!