Spinach and ricotta baked mushrooms
Nutrition per serving
Calories | 398 kcal |
Protein | 22.8 g |
Carbs | 44.4 g |
Fats | 15.4 g |
Saturated Fat | 5.8 g |
Monounsaturated Fat | 5.3 g |
Polyunsaturated Fat | 2.1 g |
Sugars | 13.3 g |
Fiber | 8.6 g |
Sodium | 690 mg |
Ingredients
Baby Spinach | |
Ricotta Cheese (Low Fat) | |
mushrooms, portabella | |
Olive Oil | |
Parmesan Cheese | |
Mixed Salad Leaves | |
Granary Roll (wholemeal) |
1. Prepare by warming a baking tray lined with foil under a grill using high heat.
2. Add spinach leaves into a bowl with boiling water. Leave for 1 – 2 minutes. Then drain water and remove excess water from spinach. Roughly chop the leaves and place back in bowl.
3. Add ricotta to the bowl with the spinach and mix thoroughly. Then season to taste with black pepper.
4. Now add mushrooms with the stalks removed to the baking tray and add on some oil. Grill for 3 – 4 minutes.
5. Add the spinach mixture between mushrooms and add some grated parmesan to top. Grill for 4–5 minutes so that the parmesan has melted.
6. Plate and serve with the salad and bread roll as required.