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Mushrooms Stuffed with Spinach and Ricotta

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

1 serving · 8 ingredients · 3 steps

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Mushrooms Stuffed with Spinach and Ricotta, plated and ready to serve. — The finished recipe. Mushrooms Stuffed with Spinach and Ricotta

Ingredients 1 to 6 for mushrooms stuffed with spinach and ricotta arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 8 for mushrooms stuffed with spinach and ricotta arranged separately on a dark worktop. — Ingredients 7 to 8. To taste Black pepper. To taste Salt

Mushrooms Stuffed with Spinach and Ricotta, preparation step 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. — Step 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.

Mushrooms Stuffed with Spinach and Ricotta, preparation step 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. — Step 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.

The finished mushrooms stuffed with spinach and ricotta. — Step 3. Fill the caps, grate the parmesan over and return to the oven for ten to twelve minutes, until the tops brown.

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