The combination of cheese and mushrooms is like a match made in heaven. They compliment each other beautifully in each and every way. This is my version of a delicious vegetarian appetizer that is Italian.Whenever we hear Italian we think of pasta, but there's more to Italian food than just pasta. Italian cuisine is smplistic and is noted for diversity in taste in each different region.
Each dish uses only 4-8 ingredients and the chefs rely on the quality of their ingredients for a great taste.
Cheese and wine are a major part of the cuisine and are found in abundance throughout the country.This recipe calls for ricotta but if you can't find it anywhere,just replace it with 1tsp of cream and mozzarella. Enjoy!
INGREDIENTS SERVES 3-4
20-25 pieces of mushrooms (preferably fresh ones)
1 tbsp olive oil
1tsp dried oregano
3-4 basil leaves
salt to taste (1/4th - 1/2 tsp)
1 tsp red chilli flakes
1/2 tsp crushed garlic
For the spinach mixture
2tsp fresh cream
50gms ricotta
salt to taste
1/2tsp crushed black pepper
50gms spinach leaves
1/2 cup corn (optional)
some cheddar for grating (optional)
METHOD
Hollow out your mushroom caps.
Combine everything for the mushrooms in a bowl and let it sit at room temperature for about 20 minutes.Preheat oven to 160c.
Then in a pot of boiling water blach your spinach leaves for 2-3minutes and strain and immediately place under cold water.
Once cooled, transfer to a pan and add your salt,pepper and corn.
Saute for a few minutes and then add the ricotta and cream and mix till comined.
Place your mushrooms on a baking tray such that the hollow portion faces up and then stuff them with the spinach mixture and grate chedder on top.
Cook for 10 minutes or till the mushrooms are soft enough to eat.
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