Mushrooms stuffed with ricotta, feta and spinach, under a Parmesan crust
4 servings
60 minutes
This recipe combines the traditions of Mediterranean cuisine with the art of creating delicate, aromatic appetizers. Stuffed mushrooms are an elegant dish where creamy ricotta and tangy feta create a harmony of flavors, complemented by the freshness of spinach and fragrant Italian herbs. The baked parmesan crust adds texture and rich aroma. A light yet nutritious dish is perfect as an exquisite appetizer or as part of a festive table. It is best served warm when the cheesy filling remains soft and melting. This recipe offers comfort and gastronomic delight.
1
Preheat the oven to 180 degrees.
2
Cut off the stems of the mushrooms. Wash the caps well and dry them with a paper towel.
- Fresh mushrooms: 12 pieces
3
Thaw the spinach and squeeze out excess water. Transfer to a bowl and add ricotta, crumbled feta, finely chopped onion, Italian herbs, and salt. Mix well.
- Frozen spinach: 300 g
- Ricotta cheese: 60 g
- Spring onion: 35 g
- Feta cheese: 120 g
- Italian herb blend: 1 teaspoon
- Salt: to taste
4
Fill the mushroom caps with filling and place them on a baking sheet. Sprinkle with parmesan and bake for 15-20 minutes. Serve warm.
- Grated Parmesan cheese: 120 g
