Spinach stuffed mushrooms


  • 600 g of fresh Monalfungo mushrooms
  • 500 g of raw spinach
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of Parmesan
  • 1 egg
  • salt
  • nutmeg
  • Oil


Time 45 minutes, medium difficulty

  1. Clean and wash the spinach, transfer them to a still dripping pan, add a pinch of coarse salt, cover and cook with their water for about 10 minutes. Drain them and let them cool well.
  2. Remove the stems of the mushrooms, digging them slightly inside and washing them carefully in water acidulated with lemon.
  3. Squeeze the spinach well, chop finely, add an egg, Parmesan, breadcrumbs, some chopped mushroom stalks, season with salt and nutmeg and mix well.
  4. Arrange the slightly salted mushroom caps in a bowl and fill each mushroom with the mixture.
  5. Cook the remaining stems in the pan as well.
  6. Drizzle with a drizzle of oil, cover with a sheet of silver paper and bake at 180 degrees for about 30 minutes. Then remove the foil and continue cooking for a few minutes to remove the cooking water and to brown them.
  7. Serve warm and add pepper to taste.