Spinach stuffed mushrooms

ricette ai funghi
About This Project

Spinach stuffed mushrooms


  • 600 g of fresh Monalfungo champignon mushrooms
  • 500 g of raw spinach
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of Parmesan
  • 1 egg
  • salt
  • nutmeg
  • oil


Preparation time 45 minutes, medium difficulty

  1. Wash the spinach and transfer them to a pan while still wet. Add a pinch of salt, cover and cook for about 10 minutes until the spinach is wilted. Drain them and let them cool down.
  2. Remove the stems from the mushrooms, remove some of the flesh of the caps to enlarge the hole and wash them carefully with a mix of water and lemon juice.
  3. Squeeze the spinach well and chop them finely. Then mix an egg, the grated Parmesan, the breadcrumbs, a few chopped mushroom stalks, the chopped spinach, a pinch of salt and of nutmeg.
  4. Arrange the slightly salted mushroom caps on a baking tray and fill each mushroom with the mixture.
  5. Add the leftover stems to the tray.
  6. Drizzle with olive oil, cover with a sheet of aluminium foil and bake at 180 degrees for about 30 minutes. Then remove the foil and continue cooking for a few minutes to let the cooking water evaporate and to brown them.
  7. Serve warm and add pepper to taste.