Mushrooms stuffed with ricotta and spinach
Ingredients
- 10 mushrooms, e.g. giant mushrooms
- 150 g ricotta
- 1 handful of spinach
- paprika, to taste
- 50 g parmesan
- salt, to taste
Utensils
- mushroom brush
- knife
- cutting board
- bowl
- spoon
Instructions
- Wash and trim the mushrooms and remove the stem.
- Mix the ricotta with half the grated Parmesan and finely chopped red peppers.
- Chop the spinach into small pieces and add to the ricotta.
- Season to taste.
- Each mushroom head Fill with the spinach ricotta and sprinkle with Parmesan.
- Bake the filled mushrooms in a preheated oven at 180°C for approx. 20 minutes.
