Mushrooms Stuffed with Spinach and Ricotta

Make mushrooms stuffed with spinach and ricotta, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 160 g Portobello mushrooms
60 g Ricotta
60 g Spinach
1 clove, about 3 g Garlic
10 g Parmesan
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Black pepper
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Pull the stalks out of the mushrooms, spray the caps and roast them gill side up for ten minutes. Pour off the liquid they release.
2. Wilt the spinach with the chopped garlic in a dry pan for a minute, squeeze it dry in a sieve and chop it. Mix with the ricotta, salt and pepper.
3. Fill the caps, grate the parmesan over and return to the oven for ten to twelve minutes, until the tops brown.

Contains milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/mushrooms-stuffed-spinach-ricotta

AI-generated images illustrating the recipe.

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