Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Big mushrooms filled with creamy cheese.
Equipment: Baking dish
Measures and names
Ingredients
- 4 large portobello mushrooms
- 250 g ricotta
- 2 handfuls of spinach, wilted
- 1 garlic clove
- 30 g parmesan
- 1 egg yolk
- 2 tbsp olive oil
- Green salad, to serve
Method
- Heat the oven to 190°C (fan 170°C). Brush the mushrooms with oil, season, and sit them gill-side up in a baking dish.
- Wilt the spinach, then squeeze it thoroughly dry and chop.
- Mix the ricotta, spinach, garlic, parmesan and egg yolk, and season well.
- Spoon the filling into the mushrooms, mounding it slightly.
- Bake for 20 minutes, until set and golden on top. Serve with a green salad.
Swaps and tips
Squeeze the wilted spinach dry first. A scatter of pine nuts adds crunch.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 6 g | 2 g | 35 g | 449 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
