Spinach stuffed mushrooms
PREPARATION METHOD
Preparation time 45 minutes, medium difficulty
- 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.
- 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.
- 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.
- Arrange the slightly salted mushroom caps on a baking tray and fill each mushroom with the mixture.
- Add the leftover stems to the tray.
- 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.
- Serve warm and add pepper to taste.