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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach and Ricotta filled Mushrooms Recipe

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This recipe for Spinach and Ricotta filled Mushrooms, by , is from Our Family Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie McGhie


8 flat mushrooms (100g each)
Olive Oil cooking spray
Fresh basil leaves to garnish

1 cup sourdough breadcrumbs
1/4 cup finely grated parmesan
2 tbsp olive oil

1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
200g spinach leaves
300g ricotta
1/3 cup finely grated parmesan
1 egg, beaten

Crumbs - combine all ingredients in a bowl, mix well.
Sprinkle over a lined oven tray
cook in moderate (180 C), stirring halfway through for about 12 - 15 mins or until golden brown and crisp.
Meanwhile, to make filling, heat oil in a large fry pan over a med heat.
Add onion and garlic, cook stirring occasionally, until soft.
Add spinach, cook stirring for about 1 min, or until wilted.
Transfer to a large bowl, cool slightly. Add remaining ingredients. Mix well/
Trim stalks from mushrooms, spray mushrooms. Place mushrooms on a large lined tray. Divide filling among mushrooms.
Cook in a mod. oven for about 25 mins or until filling is golden brown and mushrooms are tender.
Sprinkle crumbs over and garnish with basil leaves.




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