Mushrooms Stuffed with Ricotta, Feta, and Spinach, Topped with Parmesan Crust
Appetizers • European
Description
Mushrooms stuffed with ricotta, feta, and spinach, topped with a parmesan crust
Ingredients
- Fresh Mushrooms 12 pieces
- Frozen spinach discs 10 oz
- Ricotta cheese 0 oz
- Scallions 0 oz
- Feta cheese 5 oz
- Italian chopped parsley 1 teaspoon
- Salt to taste
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°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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