Mushrooms under a blanket of spinach and cheese: this is not just a casserole

      A Delicate Dish in 30 Minutes

      The recipe for a casserole with mushrooms and spinach comes to the rescue when you want something exquisite but have minimal time for cooking. Large champignon mushrooms serve as a natural base, filled with a mixture of fresh spinach, ricotta, and mozzarella. Ten minutes in the oven, and a hot dish worthy of being served individually is on the table.

      Ingredients

      Large champignons - 2 pcs.

      Olive oil - 2 tsp for mushrooms and 1 tbsp for frying onions

      Salt, black ground pepper - to taste

      Onion - 1 head

      Fresh spinach - 500 g

      Garlic - 2 cloves

      Dried thyme - 1 tsp

      Ricotta - 120 g

      Chicken egg - 1 pc.

      Mozzarella - 60 g

      How to prepare a casserole with mushrooms, cheese, and spinach

      Preparing the mushroom base

      Turn on the top grill (broiler) in the oven. Wash two large champignons, dry them, and remove the stems - they can be used for the filling if desired, but are not used in the recipe. Place the caps on a baking sheet, drizzle with olive oil, season with salt and pepper. Grill for 5 minutes, then flip and cook for another 5 minutes. The mushrooms will become softer and slightly browned but will hold their shape - this is important for the final assembly.

      Filling with spinach and cheese

      While the mushrooms cool, preheat the oven to 210 °C. In a small skillet over medium heat, heat a tablespoon of olive oil. Finely chop the onion and sauté until translucent and lightly golden (about 5 minutes). Rinse the spinach, shake off excess water, and chop. Add it along with the minced garlic and thyme to the onion. Cook, stirring, until the leaves wilt - about 2 minutes. Remove from heat and let cool completely; otherwise, the egg in the filling may curdle prematurely.

      Transfer the cooled spinach mixture to a bowl. Add ricotta, crack in the egg, sprinkle in half of the grated mozzarella, a quarter teaspoon of salt, and a pinch of pepper. Mix thoroughly until smooth. You will get a juicy but firm mass that won’t spread during baking.

      Assembly and baking

      Take two individual ovenproof dishes or small baking forms. Place a mushroom cap in each with the hollow side up. Carefully spoon the prepared filling into the mushrooms, heaping it up. Sprinkle the remaining mozzarella on top. Place in the preheated oven at 210 °C and bake for 10 minutes. Then turn on the grill for a couple of minutes to brown the cheesy topping appetizingly.

      Why this casserole turns out delicate and juicy

      The secret of the casserole with cheese and spinach lies in the balance of textures. The champignons, pre-grilled, lose excess moisture and gain a concentrated mushroom flavor. The ricotta-based filling remains creamy, while the mozzarella creates a stretchy crust. Because the casserole is baked individually, each portion heats evenly and looks restaurant-worthy.

      Tips and variations

      Do not throw away the stems of the champignons - they can be finely chopped and sautéed with the onions for a richer mushroom aroma.

      Instead of ricotta, you can use cream cheese or fatty cottage cheese passed through a sieve.

      Frozen spinach can be used: 250 g, thawed and excess water squeezed out beforehand.

      For a spicy touch, add a pinch of nutmeg or a drop of soy sauce to the filling.

      This dish pairs excellently with a light vegetable salad and a crispy baguette.

      Lidia Gayur

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