INGREDIENTS FOR 4 PEOPLE
- 600 g of fresh Monalfungo mushrooms
- 500 g of raw spinach
- 2 tablespoons of breadcrumbs
- 2 tablespoons of Parmesan
- 1 egg
- salt
- nutmeg
- Oil
PREPARATION
Time 45 minutes, medium difficulty
- 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.
- Remove the stems of the mushrooms, digging them slightly inside and washing them carefully in water acidulated with lemon.
- Squeeze the spinach well, chop finely, add an egg, Parmesan, breadcrumbs, some chopped mushroom stalks, season with salt and nutmeg and mix well.
- Arrange the slightly salted mushroom caps in a bowl and fill each mushroom with the mixture.
- Cook the remaining stems in the pan as well.
- 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.
- Serve warm and add pepper to taste.
