in Recipes

Stuffed mushrooms à la miss – emily – strawberry

updated

Spread the love

Ingredients for 3 servings:

  • 9 large mushrooms
  • 400 g leaf spinach
  • 1 onion(s)
  • 100 g ricotta
  • 100 g cheese, grated (young Gouda)
  • 400 ml cream
  • 1 sprig(s) of thyme
  • 1 sprig(s) rosemary
  • salt and pepper
  • 2 garlic cloves
  • olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

filled with spinach and ricotta

Clean the mushrooms and twist out the stems. Season the mushroom caps with freshly ground pepper and salt. Peel the leaves from the herbs and chop finely. Finely dice the onion and garlic cloves. Heat the olive oil in a pan and sauté the onions and garlic. Add the spinach leaves and let them wilt. Stir in the ricotta and simmer over low heat for 5 minutes. Season with salt and pepper and stir in the herbs. Stuff the mushrooms with the spinach mixture and place in a baking dish. Pour the cream over the mushrooms and sprinkle with grated cheese. Bake at 200°C for 20 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Turkey strips with mushrooms, peppers, tomatoes and sherry

Blueberry poppy seed cake