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.

Corsican Stuffed Mushrooms with Ricotta and Spinach (Champignons Farcis aux Ricotta et Épinards Corse)

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

  1. 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.
  2. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
  3. In a bowl, combine the ricotta, Parmesan, and the cooked vegetable mixture. Season with salt and pepper.
  4. Preheat the oven to 375°F (190°C).
  5. Stuff each mushroom cap with the ricotta and spinach mixture.
  6. 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.
  7. 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