Stuffed Portobello Mushrooms with Spinach and Ricotta

⏱ 45 min · 🍽️ 4 Porsiyon · 🧂 8 Malzemeler

Malzemeler

  • 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

Hazırlanışı

  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.
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Stuffed Portobello Mushrooms with Spinach and Ricotta
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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..

⏱

Pişirme süresi

45 min

🍽️

Porsiyon

4

🧂

Malzemeler

8

Orijinali gör ↗

Nutrition

per serving

290 kcal

Calories

16 g

Protein

16 g

Fat

20 g

Carbs

Malzemeler

4 porsiyon için

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

Hazırlanışı

  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.

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