Name: Spinach & Ricotta Stuffed Mushrooms
Ingredients: 8 large flat mushrooms, stalks removed; 2 tbsp tbsp olive oil; ½ tsp tsp salt; Freshly ground black pepper; 250 g smooth ricotta; 100 g frozen spinach, thawed; 1 egg; ¼ cup parmesan cheese; ¼ tsp nutmeg; 1 cup tomato pasta sauce; 1 cup grated cheese; Rocket Leaves

Spinach & Ricotta Stuffed Mushrooms

Yields1 Serving

Ingredients:

8 large flat mushrooms, stalks removed

2 tbsp tbsp olive oil

½ tsp tsp salt

Freshly ground black pepper

250 g smooth ricotta

100 g frozen spinach, thawed

1 egg

¼ cup parmesan cheese

¼ tsp nutmeg

1 cup tomato pasta sauce

1 cup grated cheese

To Serve:

Rocket Leaves

Method:

1

Preheat the oven to 180℃ and line a baking tray with baking paper.

2

Place mushrooms, gill side down on the prepared tray. Drizzle with olive oil and season with salt and pepper. Place in the oven to cook for 8-10 minutes.

3

In the meantime, place the ricotta, spinach, egg, parmesan cheese and nutmeg in a bowl. Stir to combine.

4

Remove the mushrooms from the oven. Turn over and fill each mushroom with the spinach and ricotta mixture. Top with pasta sauce and grated cheese. Return to the oven and bake for 10 minutes.

5

Serve the stuffed mushrooms on a bed of rocket leaves.

Ingredients