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Serves: 4-6
Cooking Time: 20-30 minutes

    2 lbs. fresh mushrooms, select large mushrooms to allow 3 per person, remove stems, wash caps
    10 oz. package chopped creamed spinach
    2 tbsp. grated parmesan cheese
    1 tsp. salt
    1/3 cup olive oil
    1 cup fresh ricotta cheese
    1/2 tsp. black pepper
    2 tbsp. grated romano cheese
    1 clove fresh garlic, finely minced
  1. Brush mushroom caps, inside and out, with olive oil.
  2. Combine remaining ingredients in a bowl and mix well.
  3. Using a small spoon, fill the mushroom caps, slightly mounding them in the process.
  4. Place glass bowl on base, wire rack in glass bowl and lid on bowl. Preheat oven to 482°F for 6 minutes.
  5. Place stuffed caps in a 8" or 9" pie pan. It will be neccessary to use two pans. Set one pan on the lower rack and one on the upper rack.
  6. Reduce temperature to 347°F and set timer to 15 minutes.
  7. If neccessary, after 6 minutes, rotate the two pans to permit even cooking.