Mushrooms Stuffed with Spinach and Ricotta
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Roasting the caps empty first is the difference between a stuffed mushroom and a puddle. They give up a surprising amount of water.
Ricotta is 150 kcal per 100 g, about half of most soft cheeses at the same weight, so it is the filling and not cream cheese.

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