Dinner
Spinach and Ricotta Stuffed Mushrooms
Prep time10m
Cooking time20m
Total time30m
Serves4
Ingredients
- 8 large portobello mushrooms, stems removed
- 1 tbsp olive oil
- 250g ricotta cheese
- 1 cup baby spinach, finely chopped
- ¼ cup grated parmesan cheese
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ¼ cup breadcrumbs
- 1 tbsp butter, melted
Direction
- Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
- Brush the mushrooms with olive oil and place them gill-side up on the tray.
- In a bowl, mix ricotta, spinach, parmesan, garlic, salt, pepper, and oregano.
- Spoon the ricotta mixture into each mushroom cap.
- Mix breadcrumbs with melted butter, then sprinkle over the stuffed mushrooms.
- Bake for 20 minutes or until the mushrooms are tender and the tops are golden.
- Serve warm as a side dish or appetiser.
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