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Portobello mushroom ‘pizzas’

Portobello mushroom 'pizzas'

8
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Tender mushrooms make an ideal base for the classic mix of spinach and ricotta. Flashed under a hot grill for a fast finish and served with golden garlic bread on the side, it’s simply bellissimo!

Ingredients

Baby spinach

100 g

Fresh basil

1 tbs, chopped

Ground nutmeg

1 pinch

Reduced-fat ricotta cheese

125 g

Light mozzarella cheese

¾ cup(s), grated, shredded, (90g)

Portobello mushroom

4 whole, (4 x large)

Tomato passata

¾ cup(s), (195g)

Seasoning

2 tsp, Tuscan

Garlic bread

120 g, (4 x 30g slices)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Place spinach in a large microwave-safe bowl. Cover and microwave on High (100%) for 1 minute, until wilted. Drain and cool slightly, then squeeze out as much liquid as possible. Coarsely chop spinach and transfer to a large bowl. Stir in basil, nutmeg, ricotta and ¼ cup (30g) mozzarella.
  2. Remove stalks from mushrooms and finely chop. Add to spinach mixture, season with salt and pepper and mix well.
  3. Preheat an oven grill to high. Lightly spray a small baking tray with oil. Place mushrooms, stem-side down, on prepared tray and lightly spray with oil. Grill for about 5 minutes or until lightly browned. Remove tray from grill, turn mushrooms and fill with spinach mixture. Combine passata and seasoning in a small bowl and spoon evenly over spinach mixture. Sprinkle with another ¼ cup (30g) mozzarella. Grill for a further 6-8 minutes, until filling is hot and mozzarella is melted.
  4. Meanwhile, place bread on a separate baking tray. Sprinkle with remaining mozzarella. Grill until mozzarella is melted and golden. Serve ‘pizzas’ with garlic bread on the side.

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