Corsican Stuffed Mushrooms with Ricotta and Spinach (Champignons Farcis aux Ricotta et Épinards Corse)
Corsican cuisine is known for its rich and flavorful dishes, and these Champignons Farcis aux Ricotta et Épinards (Corsican Stuffed Mushrooms with Ricotta and Spinach) are no exception. This recipe combines the earthy flavors of mushrooms with creamy ricotta and nutritious spinach, creating a delightful appetizer or side dish.
Ingredients
- 12 large mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil over medium heat. Add the chopped mushroom stems, onion, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
- In a bowl, combine the ricotta, Parmesan, and the cooked vegetable mixture. Season with salt and pepper.
- Preheat the oven to 375°F (190°C).
- Stuff each mushroom cap with the ricotta and spinach mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 8g
- Protein
- 6g
- Fat
- 8g
Supplies
Baking sheet Skillet Bowl
Tools
Knife Cutting board Spatula
Serving suggestions
These stuffed mushrooms are perfect for serving as an appetizer at a dinner party or as a side dish for a special meal. They pair well with a crisp white wine or a light salad.
Tips & tricks
For a variation, you can add chopped sun-dried tomatoes or pine nuts to the ricotta and spinach mixture for extra flavor and texture.
Cost
$10