The finished recipe. Turkey and Ricotta Stuffed PortobellosIngredients 1 to 6. 150 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.). 2 large, about 160 g Portobello mushrooms. 80 g Spinach. 40 g Ricotta. 1 clove, about 3 g Garlic. Of half a lemon Lemon zestIngredients 7 to 11. A pinch Chilli flakes. 10 g Parmesan. 40 g Rocket. 4 sprays, about 1 g 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 SaltStep 1. Heat the oven to 200°C. Pull the stalks out of the mushrooms, chop them, and set the caps gill side up on a sprayed tray.Step 2. Fry the mince with the chopped stalks and garlic in a sprayed pan over a high heat until it has lost its pink, about five minutes. Add the spinach and stir until it wilts, then take off the heat.Step 3. Squeeze any liquid out of the pan, then stir in the ricotta, lemon zest, chilli flakes and salt.Step 4. Pile the filling into the caps, top with the parmesan and bake for twenty minutes until the mushrooms have softened and the tops are golden. Serve on the rocket.
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