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Portobello Mushrooms Stuffed with Spinach and Ricotta

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

1 serving · 8 ingredients · 3 steps

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

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

Ingredients 7 to 8 for portobello mushrooms stuffed with spinach and ricotta arranged separately on a dark worktop. — Ingredients 7 to 8. Half a lemon Lemon zest. Plenty Black pepper

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

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

The finished portobello mushrooms stuffed with spinach and ricotta. — Step 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.

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