Stuffed Portobello Mushrooms with Spinach and Ricotta

⏱ 45 min · 🍽️ 4 Porcje · 🧂 8 Składniki

Składniki

  • 4 piece large portobello mushrooms
  • 250 g ricotta
  • 200 g leaf spinach
  • 2 cloves garlic
  • 50 g breadcrumbs
  • 40 g grated parmesan
  • 20 ml olive oil
  • 1 pinch salt, pepper and nutmeg

Przygotowanie

  1. Preheat the oven to 200 °C. Twist the stems out of the portobellos and chop them finely. Set the caps gill-side up on a baking tray.
  2. Sweat the garlic and chopped stems in a little olive oil, add the spinach and let it wilt. Cool slightly and squeeze out the excess liquid.
  3. Stir the spinach together with the ricotta and half the parmesan, and season with salt, pepper and nutmeg. Spoon the filling into the mushroom caps.
  4. Mix the breadcrumbs with the remaining parmesan and olive oil and scatter over the filling.
  5. Bake until the mushrooms are tender and the crust is golden. Garnish with basil and serve.
← Wstecz
Stuffed Portobello Mushrooms with Spinach and Ricotta
📖 Culinse

🤖 Stworzone z pomocą AI i sprawdzone redakcyjnie · Więcej o przejrzystości AI

bakedvegetarianeasyautumn

Stuffed Portobello Mushrooms with Spinach and Ricotta

Meaty portobello caps are filled with creamy ricotta, leaf spinach and crunchy breadcrumbs, then baked until golden. A vegetarian main course with big flavor and little fuss..

⏱

Czas gotowania

45 min

🍽️

Porcje

4

🧂

Składniki

8

Zobacz oryginał ↗

Nutrition

per serving

290 kcal

Calories

16 g

Protein

16 g

Fat

20 g

Carbs

Składniki

Na 4 porcji

Estimated cost~€3.50 · ~€0.90/serving
  • 🛒

Przygotowanie

  1. 1

    Preheat the oven to 200 °C. Twist the stems out of the portobellos and chop them finely. Set the caps gill-side up on a baking tray.

  2. 2

    Sweat the garlic and chopped stems in a little olive oil, add the spinach and let it wilt. Cool slightly and squeeze out the excess liquid.

  3. 3

    Stir the spinach together with the ricotta and half the parmesan, and season with salt, pepper and nutmeg. Spoon the filling into the mushroom caps.

  4. 4

    Mix the breadcrumbs with the remaining parmesan and olive oil and scatter over the filling.

  5. 5

    Bake until the mushrooms are tender and the crust is golden. Garnish with basil and serve.

Podobne przepisy

Fried Potatoes with Mushrooms⏱ 40 min

Fried Potatoes with Mushrooms

Cabbage and Potato Stew with Caraway⏱ 55 min

Cabbage and Potato Stew with Caraway

Pumpkin Vegetable Skillet with Feta⏱ 40 min

Pumpkin Vegetable Skillet with Feta

Warm Roasted Pumpkin and Feta Salad⏱ 40 min

Warm Roasted Pumpkin and Feta Salad

Savoury Vegetable Puff Pastry Strudel⏱ 55 min

Savoury Vegetable Puff Pastry Strudel

One-Pot Mushroom Pasta with Thyme⏱ 30 min

One-Pot Mushroom Pasta with Thyme

Mushroom and Spinach Lasagna⏱ 70 min

Mushroom and Spinach Lasagna

Pumpkin Lasagna with Spinach and Sage⏱ 70 min

Pumpkin Lasagna with Spinach and Sage