Portobello mushroom 'pizzas'
1 tbs, chopped
Reduced-fat ricotta cheese
Light mozzarella cheese
¾ cup(s), grated, shredded, (90g)
4 whole, (4 x large)
¾ cup(s), (195g)
2 tsp, Tuscan
120 g, (4 x 30g slices)
2 x 3 second spray(s)
- 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.
- Remove stalks from mushrooms and finely chop. Add to spinach mixture, season with salt and pepper and mix well.
- 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.
- 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.