Servings
Units
Ingredients Tap to tick off
- 4 large portobello mushrooms
- 1 cup spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup breadcrumbs
- 1 clove garlic, minced
- 1 tbsp olive oil
Method
- Preheat oven to 375°F (190°C). Wipe mushrooms clean and carefully remove the stems.
- Brush the mushroom caps lightly with olive oil and place them on a baking sheet.
- In a bowl, mix the chopped spinach, ricotta cheese, minced garlic, and breadcrumbs.
- Spoon the ricotta mixture evenly into the mushroom caps.
- Bake for 15-20 minutes until the mushrooms are tender and the filling is hot and slightly golden.
Chef's tipPortobello mushrooms are a great source of selenium and can act as a meaty, satisfying vegetarian main course.
Storing leftovers
Keeps: 3 to 4 days in an airtight container in the fridge.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Part of the week 4 meal plan.
