Stuffed mushrooms with spinach, ricotta and pine nuts
640 g, (8 x large field mushrooms), stalks trimmed
Baby spinach leaves
5 cup(s), (150g)
Reduced-fat ricotta cheese
1½ cup(s), (390g)
Grated parmesan cheese
¼ cup(s), (20g)
2 tbs, toasted
Fresh lemon rind
2 tsp, finely grated
4 individual, thinly sliced
3 cup(s), (90g)
½ medium, chopped
Semi dried tomatoes, not in oil
½ cup(s), (30g), sliced
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place mushrooms, stalk-side up, on prepared tray and lightly spray with oil.
- Boil, steam or microwave spinach until just wilted. Drain. Refresh under cold water. Drain. Using hands, squeeze out excess water. Coarsely chop.
- Combine spinach, ricotta, parmesan, pine nuts, rind, shallots and egg in a large bowl. Stuff mushrooms evenly with ricotta mixture. Bake, covered with foil, for 15 minutes. Remove foil and bake for 15 minutes or until mushrooms are tender.
- Meanwhile, combine, rocket, avocado and tomatoes in a medium bowl. Drizzle with oil. Toss gently to combine. Serve mushrooms with salad.