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.
* Do you know there are 33 health benefits of spinach?
Mushrooms Stuffed with Ricotta and Spinach [vegetarian]
Portobello mushrooms stuffed with gnocchi ingredients filling, delicious for a light lunch.
Servings 4 people
Prep Time 15 minutes
Cook Time 35 minutes
Put the spinach in a big non-stick frying pan and fry it, stirring it until it is wilted and the water evaporates; half way through the cooking, add the garlic.
When the spinach is cool enough to handle, squeeze out as much water as possible.
Cut the spinach and the basil thinly.
Preheat a fan oven to 180 Celsius degrees.
Grease an ovenproof dish.
Put the ricotta cheese in a bowl, add half of the Parmesan, spinach and basil, stir, check the taste and season with salt and pepper.
Stuff each mushroom with a quarter of the ricotta and spinach filling, put into the prepared dish and sprinkle with the rest of Parmesan.
Bake in the hot oven for 30 minutes.