Mushrooms Stuffed with Ricotta – Spinach Gnocchi in Portobello Mushrooms
Some time ago I made Ricotta and Pesto Stuffed Mushrooms. They were so good that I thought I could try to make a something similar but with another stuffing. This time I wanted to make a lunch dish and used big Portobello mushrooms, one per person. When it came to choosing a filling, I decided to check how ingredients that I typically use for spinach* gnocchi would work. However, I decided to omit flour and egg that help the gnocchi keep their shape as here the filling would stay inside the mushrooms.
Everything worked very well together, and we ended up with a delicious, healthy, light, but satisfying summer lunch that I know could also be used a starter for lunch or dinner party.
Hi, I am Agnieszka, and I am passionate about delicious but healthy food. So many healthy dishes are bland and uninteresting. I reject this. So I am inspired to create yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to you trying them and giving me your feedback.