Mushrooms Stuffed with Ricotta, Feta, and Spinach, Topped with Parmesan Crust
0
0
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Mushrooms stuffed with ricotta, feta, and spinach, topped with a parmesan crust
Ingredients
- Fresh Mushrooms - 12 pieces
- Frozen spinach discs - 10.6 oz
- Ricotta cheese - 2.1 oz
- Scallions - 1.2 oz
- Feta cheese - 4.2 oz
- Italian chopped parsley - 1 teaspoon
- Salt - to taste
- Grated Pecorino Pepato Cheese - 4.2 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Cut off the stems of the mushrooms. Rinse the caps well and dry them with a paper towel.
Step 3
Thaw the spinach and squeeze out excess water. Transfer to a bowl and add the ricotta, crumbled feta, finely chopped green onions, Italian herbs, and salt. Mix well.
Step 4
Fill the mushroom caps with the filling and place them on a baking sheet. Sprinkle with Parmesan and bake for 15-20 minutes. Serve warm.
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