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Categories:
button mushrooms Ricotta cheese frozen spinach Parmesan cheese tomatoes nuts lemon juice onions oil red onions brown sugar balsamic vinegar
Viewed: 93 - Published at: 10 years agoIngredients
- 12 None button mushrooms, stems removed
- 7 oz ricotta cheese
- 4 oz frozen spinach, thawed, drained
- 1/3 cup finely grated Parmesan cheese
- 2 tbsp chopped sun-dried tomatoes
- 2 tbsp pine nuts
- 1 tbsp lemon juice
- None None Caramelized Onions
- 1 tbsp oil
- 2 None small red onions, thinly sliced
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
Method
- Preheat oven to 350°F. Lightly grease a baking tray. Arrange mushrooms on prepared tray.
- In a medium bowl, combine ricotta, spinach, 1/2 the Parmesan, tomatoes, pine nuts and lemon juice. Season to taste. Fill each mushroom with 1 tbsp spinach mixture. Sprinkle with remaining Parmesan. Bake mushrooms for 15-20 mins, until golden and tender.
- Meanwhile, to make the caramelized onions, heat oil in a large frying pan over medium heat. Saute onions for 4-5 mins, until tender. Add sugar and vinegar. Reduce heat and cook for 8-10 mins, stirring occasionally, until caramelized.
- Serve mushrooms topped with caramelized onions.
