Recipes › Dinner

• Dinner
• 30 min
• Gluten-Free
• Pescatarian
• Vegetarian

Stuffed portobello mushrooms

Large mushrooms filled with spinach, ricotta and mozzarella (low carb).

Calories

317

Protein

22 g

Carbs

15 g

Fat

20 g

Per serving. Makes 2 servings.

Ingredients

• 4 Portobello mushrooms
• 1 tbsp Olive oil
• 1 Garlic
• 150 g Spinach
• 100 g Ricotta
• 60 g Mozzarella
• 15 g Vegetarian hard cheese
• 100 g Rocket

Contains: Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Remove the mushroom stalks, brush the mushrooms with the oil and roast gill side up for 10 minutes.
2. Meanwhile, crush the garlic and cook with the spinach in a pan until wilted. Squeeze out the liquid and mix with the ricotta.
3. Fill the mushrooms with the spinach mixture.
4. Top with torn mozzarella and grated hard cheese and bake for 10 minutes until bubbling.
5. Serve with the rocket.

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