Spinach and Ricotta Mushrooms

Name: Spinach and Ricotta Mushrooms
Yield: 2 servings
Cuisine: British
Ingredients: 2 Portobello mushrooms; 90 g Ricotta; 1 slice wholemeal bread; 2 tbsp grated reduced fat cheese; 2 cups Spinach; Half Onion, chopped; 2 bacon medallion, chopped; Salt and pepper

Stacey @cook_18301849

Spinach and Ricotta Mushrooms

Stacey @cook_18301849

Saved

Ingredients

2 servings

2Portobello mushrooms
90 gRicotta
1 slicewholemeal bread
2 tbspgrated reduced fat cheese
2 cupsSpinach
HalfOnion, chopped
2bacon medallion, chopped
Salt and pepper

Saved

Steps

1

Scoop the middle out of the mushrooms and disgard. Pop the mushrooms on a baking tray and bake in the oven for 10 mins. 160 degree
2

Cut the bacon into small pieces and fry in frylight until cooked through. Set aside
3

Put a tbsp of water in a saucepan and add the spinach. Cook the spinach until its soft and wilted. Remove from the heat.
4

Once the spinach has cooled, squeeze out the excess liquid from it and add it to the Ricotta mix.
5

Blitz the bread until its breadcrumbs and grate the cheese into this and mix together.
6

Take the mushrooms out the oven and spoon the Ricotta mix evenly into them. Sprinkle over the cheesy breadcrumbs and return to the oven fir a further 5/10 mins until the breadcrumbs are toasted.