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1
Heat a pan on a medium heat. Add 1 or 2 tablespoons of the fruity EVOO & let it heat up. When hot, add the chopped onion & garlic & fry for about 5 minutes or until golden.
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2
Now, make the ricotta & spinach mix. Take a larger bowl & add ricotta, spinach, the fried onion & garlic mix. Add also a few grinds of black pepper. Mix well. Taste! It has to taste fab! I also added a bit of the Maldon sea salt flakes, but not too much because the ricotta is a bit salted too.
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3
Then, take your mushrooms, without the stalks right in front of you. With the help of a little spoon , spoon a bit of the inside out so that you have larger insides to fill later.
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4
Preheat the oven to 200u00b0 C/ 392 F for 10 minutes.
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5
Now, spoon a bit of the green pesto all over the base of the cavities. Not too much though,...see picture!
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6
Place a large heaped tablespoon of the green ricotta mix in the cavity of the mushrooms & fil it all up, in the hight too. Take 2 non stick baking trays & drizzle a bit of the fruity EVOO all over the base. Snug the filled mushrooms alongside each other in baking trays.
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7
Now, add some grated fresh Parmesan cheese over the top of the mushrooms. Not too much, just a bit to cover the top because when they will bake, the grated cheese on top wilt melt & taste awesome!
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8
When they are ready to go into the oven, pour a bit of the fruity EVOO all over the top of the mushrooms.
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9
Place in the center of your oven & bake for about 20 to 25 minutes. After 20 minutes, check them if they are ready with a skewer pin. If not, add another 5 minutes or until done.
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10
Take them out of the oven & serve with a big green mixed salad & fresh baguettes or whatever you want to eat it with!
