Ingredients:

  • 20 medium Cremini or White Button Mushrooms (approx. 450 g / 1 lb)
  • 300 g (10 oz) Frozen Chopped Spinach, thawed and squeezed absolutely dry
  • 1 tbsp (15 ml) Olive Oil (plus extra for drizzling)
  • 2 tbsp (30 g) Unsalted Butter
  • 1 large Shallot, finely minced (approx. 50 g / 1.7 oz)
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • ½ tsp Dried Oregano
  • Salt and Freshly Ground Black Pepper, to taste
  • 120 g (½ cup) Full-Fat Ricotta Cheese
  • 60 g (½ cup) Grated Parmesan Cheese (divided into two portions)
  • 4 tbsp (60 g) Plain Breadcrumbs (or Almond Flour)
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Gently wipe the mushroom caps with a damp cloth or paper towel. Remove and finely mince the stems; set the caps aside. Place the thawed spinach in a clean kitchen towel and squeeze all excess liquid out. Arrange the mushroom caps cavity-side up on a parchment-lined baking sheet. Drizzle very lightly with olive oil and sprinkle with a pinch of salt.
  2. Melt the butter in a frying pan over medium heat. Add the minced mushroom stems and shallots. Sauté for 5–7 minutes until softened and the liquid has evaporated. Stir in the minced garlic, dried thyme, and oregano. Cook for 1 minute until fragrant. Remove the pan from the heat and stir in the dried, squeezed spinach until thoroughly combined. Season well with salt and pepper.
  3. In a medium bowl, combine the cooled spinach/mushroom sauté mixture, ricotta cheese, half of the Parmesan cheese (30g / ¼ cup), breadcrumbs (or almond flour), and fresh parsley. The filling should be firm enough to hold its shape. Generously mound the filling into each mushroom cap, pressing down gently to pack it in.
  4. Preheat the oven to 190°C (375°F). Sprinkle the remaining half of the Parmesan cheese over the stuffed mushrooms. Bake for 18–20 minutes. The filling should be hot and the cheese topping should be golden brown and bubbly. Let the mushrooms cool for 5 minutes before serving.