Spinach and ricotta baked mushrooms
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Time to make:
$8.33 per serve
(at time of publication)
Full ingredients list:
- 70g baby spinach leaves
- 1/3 cup (about 80g) fresh reduced-fat ricotta
- 2 large (200g each) Portobello mushrooms, stalks removed
- cooking oil spray
- 1 tablespoon grated parmesan
- 1 small multigrain bread roll
- 1 cup mixed green salad
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat grill to high and warm a foil-lined baking tray under grill. Place spinach into a heatproof bowl and cover with boiling water. Stand for 1–2 minutes, drain and squeeze out excess liquid. Coarsely chop and return to bowl. Add ricotta and stir to combine. Season with black pepper.
Step 2 Place mushrooms on tray and spray with oil. Grill for 3–4 minutes. Divide spinach mixture between mushrooms and sprinkle with parmesan. Grill for 4–5 minutes, until cheese melts and mushrooms are tender. Serve with salad and bread roll.
For a heartier meal, chop the stalks and add to the spinach mixture in step 1.
About this recipe
First published: September 2011