8 Mercer portobello mushrooms
1 Brown onion, finely chopped
2 Garlic cloves, crushed
300 g Spinach, trimmed
250 g Ricotta
50 g Walnuts
1 tsp Finely grated lemon rind
Olive oil spray
Pepper to taste
Ingredients
Spinach and Ricotta stuffed Portobellos
50 minutes
Serves 4
Method
- Prepare the portobellos by trimming the stems.
- Heat a non-stick frying pan over medium heat, then spray it with oil. Cook the onion, stirring, for about 5 minutes until softened. Add the chopped portobello stems and continue cooking for an additional 3 minutes until they are soft. Introduce the garlic, stirring, and cook for an extra minute until it becomes aromatic.
- In a heatproof bowl, place the spinach and cover it with boiling water. Allow it to sit for 30 seconds, then drain and rinse under cold running water. Squeeze out any excess liquid, finely chop the squeezed spinach, and place it in a bowl. Combine it with the onion mixture, ricotta, walnuts, and lemon rind. Season the mixture with pepper.
- Preheat the oven to 180ºC and line a large baking tray with non-stick baking paper. Arrange the portobellos, cut-side up, on the prepared tray. Divide the spinach mixture among the portobellos, cover with foil, and roast for 15 minutes. Remove the foil and continue roasting for an additional 10 minutes or until the portobellos are tender.
