SPINACH & RICOTTA STUFFED MUSHROOMS
EASY, AUTHENTIC & DELICIOUS
This recipe was developed by Clinical Nutritionist Malissa Fedele (@malissafedele) for our 'Mushrooms Are So Mush More Than You Think' Campaign in February 2021.
Serves 4
INGREDIENTS:
4 Portobello Mushrooms
250gm Ricotta Cheese
280gm Baby Spinach
¼ cup Parmesan Cheese
1 egg
¼ cup Panko Breadcrumbs
1/3 cup Basil & Parsley, chopped
Salt & pepper to taste
Olive Oil spray
METHOD:
1. Pre-heat oven to 200 degrees Celsius and line a baking tray with baking paper.
2. In a saucepan, wilt the baby spinach and set aside.
3. Cut off the stems of the mushrooms and finely dice. Add all the filling ingredients into a large mixing bowl and mix well to combine.
4. Spray the mushrooms with olive oil and spoon the filling mixture into the center of each mushroom.
5. Cover with foil and bake for 35minutes. Take the foil off and allow cooking for a further 10 minutes until golden on top. Enjoy!