Spinach and Ricotta Stuffed Mushrooms
Perfect for meat-free Mondays! Eat them on their own or add a little garden salad for a nice simple meal.
Servings: 4
Ingredients
- Mushrooms – I used Portobello but big field mushrooms will be fine (aim for 4-6 each, depending if you serve with a salad)
- Spinach fresh or frozen (about 2 cups, if fresh)
- Ricotta cheese 1 cup
- Garlic minced (2 cloves)
- Onion finely chopped (1 small)
- Cherry tomatoes diced (125g or half a punnet)
- Parmesan cheese grated (1/2 cup)
- Olive oil
- Balsamic glaze for drizzling
- Salt and pepper to taste
- Fresh basil chopped (for garnish) This is optional, but I strongly recommend growing herbs, not buying them, you’ll save $$
Instructions
- Preheat the oven to 200°C.
- Brush the mushrooms clean and remove the stems.
- In a pan, sauté garlic and onion in 1tbsp of olive oil until softened.
- Add spinach to the pan and cook until wilted. If using frozen spinach, ensure it’s well-drained.
- Mix the sautéed mixture with ricotta cheese, diced cherry tomatoes, and grated Parmesan in a bowl.
- Stuff each Portobello mushroom with the mixture.
- Place the stuffed mushrooms on a lined baking tray.
- Drizzle with olive oil and season with salt and pepper.
- Bake in the oven for about 15-20 minutes or until the mushrooms are tender.
- Remove from the oven and drizzle with balsamic glaze.
- Garnish with fresh chopped basil before serving.