Portobello Mushrooms Stuffed with Spinach and Ricotta
Makes 1 serving

INGREDIENTS
3 large, about 240 g Portobello mushrooms (Stalks pulled out and chopped into the filling.)
150 g Spinach
100 g Ricotta
15 g Parmesan
5 g Olive oil
1 clove, about 3 g Garlic
Half a lemon Lemon zest
Plenty Black pepper

METHOD
1. Brush the mushrooms with the oil, salt the gills and roast them cup side up at 200°C for ten minutes so they release their water.
2. Wilt the spinach with the garlic and chopped stalks in a dry pan, squeeze it out well and chop it. Mix with the ricotta, zest, half the parmesan and a lot of pepper.
3. Pour off any liquid in the mushrooms, pile in the filling, top with the rest of the parmesan and bake for ten more minutes until browned.

Contains milk.

RECIPE NOTES
Squeezing the spinach dry is the difference between a filling and a puddle.
Protein is 23 g, mostly from the ricotta. A 100 g tin of drained cannellini on the side takes the whole plate to about 430 kcal and 30 g.

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