mushrooms | Enogastronomista

Portobello stuffed mushrooms

Portobello stuffed mushrooms with 3 different cheeses. When rich and fresh ricotta pairs well with earthy mushrooms in a timeless hot appetizer. Stuffed mushrooms with spinach/fresh ricotta mixture, savory cheddar bottom, freshly grated parmesan on top. Eat it hot! 1-vegetables6 1-vegetables3

Ingredients: 5 handfuls mushrooms – 80 gr ricotta cheese – 5 tbsp grated Parmesan cheese – 50 gr cheddar cheese – handful of spinach -1 garlic clove – olive oil

Method:

Preheat oven to 200°C (400°F)
Remove the stalks (they come out easily) and cut them into pieces
Heat a pan with olive oil, when hot add garlic & stalks. Sauté the chopped mushroom stems for about 5 min, then add a handful of spinach & salt. Cook for 3-4 min stirring often. Turn off the heat .
Add ricotta to spinach & stir to combine
Brush the mushroom caps with oil, salt (and pepper if you desire)
Place pieces of cheddar cheese at the bottom of each mushroom cup
Fill with the ricotta stuffing, place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.
Bake for 20 min or until the cheese is golden. Bon appétit!
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8 April 2017 | Categories: gluten free, Senza categoria, Veggie | Tags: épinard, champignons farci, champignons farci au fromage, cheese stuffed, easter recipes, funghi imbottiti, funghi imbottiti ai 3 formaggi, πασχαλινες συνταγες, σπανακι συνταγη, μανιταρια, μανιταρια γεμιστα, μανιταρια γεμιστα με τυρια, ορεκτικα, mushrooms, portobello, Recettes de pâques, spinach, spinaci, stuffed mushrooms | 2 Comments

Creamy mushroom risotto

Ingredients:
1 cup of shiitake (Lentinula edodes) ,chanterelle (Chanterellus cibarius) , porcini (Boletus funghi)
1 cup of dry white wine
6 cups of vegetable or chicken stock
2 cups of rice (basmati, arborio etc)
300 gr butter
300 gr parmigiano reggiano
onion – olive oil – salt – parsley – pepper

Method:

1. Heat the oil in a saucepan , add the chopped onion and fry until is soft.

2. Add mushrooms and saute’ them for about 10 min,Season with salt

3.Add the rice and “fry” it for about 1 min, so add the wine and bring again to boil for few minutes(2′-3′)

4.Add the broth , half cup at a time , stir well until is completely absorbed before adding the next half cup

5. When rice is “al dente”, take the sausepan out of the heat .

6.Add 300 gr of parmesan cheese , 300 gr butter , chopped parsley , pepper . Stir well. Cover and leave the risotto for a few minutes into the saucepan .

7. Serve with fresh Chardonnay. Bon appétit !