Spinach and ricotta baked mushrooms

Nutrition per serving

Calories398 kcal
Protein22.8 g
Carbs44.4 g
Fats15.4 g
Saturated Fat5.8 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.1 g
Sugars13.3 g
Fiber8.6 g
Sodium690 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.