Italian Vegetable Dishes Recipes - Spinach Mushrooms (Funghi con Spinaci) Recipe

• 12 large open cap mushrooms, peeled if necessary

• 350 g/12 oz leaf spinach

• 15 ml/1 tbsp olive oil

• 1 small red onion, chopped

• 1 garlic clove, chopped

• 225 g/8 oz/2 cups mature Grana Padano, Pecorino or Cacietto cheese, grated

• 2.5 mVIA tsp chopped fresh sage

• 1 yellow (bell) pepper, cut in chunks

• 1 red (bell) pepper, cut in chunks

• 1 green (bell) pepper, cut in chunks

• 5 ml/1 tsp unsalted (sweet) butter

• Chopped parsley, to garnish

Method:

1. Remove the stalks from the mushrooms, chop finely and leave to one side.

2. Put the spinach in a large saucepan. Cover with boiling water and allow to stand for 2 minutes. Drain the leaves, squeezing out as much moisture as you can.

3. Finely chop the leaves and set aside. Heat the oil in a pan and fry (sauté) the onion and garlic for 3-4 minutes until brown.

4. Add the mushroom stalks and spinach. Stir in the cheese and sage and blend well. Cook for 1 minute. Divide the mixture between the mushroom caps.

5. Grease an ovenproof dish with the butter and put in the chunks of peppers. Arrange the mushrooms over the top and cover with kitchen foil.

6. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until the vegetables are tender. Garnish with parsley and serve.