Spinach and ricotta stuffed mushrooms
Quick and easy, the name says it all.
Ingredients
- 4 large Portabello mushrooms
- non-stick cooking spray
- 2 spring onions chopped
- 100 g baby spinach
- 3 tbsp Ricotta cheese
- salt and black pepper
Instructions
- Preheat the oven to 220 C (180 C gas)
- Cut the stems off the mushrooms and set aside for later
- Fry the spring onion for 1 minute in a pan using the non-stick spray, then add the spinach and saute until just wilted
- Turn off the heat and stir in the Ricotta cheese, then season with salt and pepper
- Divide the filling equally between the mushrooms, then place a stalk back on top of each mushroom.
- Bake in the oven for 10 - 12 minutes, then serve and enjoy!
Notes
Nutritional information per mushroom: 37 kcal, 1.1g fat, 4.6g carbohydrate, 3.4g protein.
Note: if serving as a light meal, serve two per person with a large fresh salad and some wholegrain bread. If serving as a side or a starter, one per person would suffice.