Ingredients:
- 1 ½ pounds (680g) large cremini or white button mushrooms (about 12-18 mushrooms)
- 2 tablespoons (30ml) olive oil
- ½ teaspoon (2.5ml) salt
- ¼ teaspoon (1.25ml) black pepper
- 1 tablespoon (15ml) olive oil
- 1 clove garlic, minced
- 5 ounces (140g) fresh spinach, roughly chopped (or 5 ounces frozen spinach, thawed and squeezed dry)
- 15 ounces (425g) ricotta cheese (whole milk or part skim)
- ½ cup (50g) grated Parmesan cheese
- ¼ cup (30g) grated Pecorino Romano cheese (optional)
- 1 large egg, lightly beaten
- ¼ cup (15g) chopped fresh parsley
- 2 tablespoons (12g) pine nuts, toasted (optional)
- ¼ teaspoon (1.25ml) red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional)
- Extra Parmesan cheese (optional)
Instructions:
- Gently wipe mushrooms clean, remove stems (save for another use - soup!), and place caps on the baking sheet. Drizzle with olive oil, season with salt and pepper.
- Sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Drain well and set aside to cool slightly.
- In a mixing bowl, combine ricotta, Parmesan, Pecorino Romano (if using), egg, parsley, pine nuts (if using), red pepper flakes (if using), and cooled spinach. Season with salt and pepper.
- Spoon the ricotta mixture generously into each mushroom cap.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until mushrooms are tender and the filling is golden brown.
- Garnish with fresh parsley and extra Parmesan cheese (if desired) and serve warm.