Ricotta & Spinach Pesto Mushrooms

Ricotta & Spinach Pesto Mushrooms

Ricotta & Spinach Pesto Mushrooms

Mushrooms have a fabulous robust flavour and a meaty texture that makes them ideal as a healthy main meal. Especially when they are dressed up with spinach, pesto and ricotta or other delicious ‘filling’ combinations. Mushrooms are extremely high in vitamin B1, an antioxidant that fights free radicals to help slow down the ageing process and keep your skin healthy and glowing!

Preheat the oven to 200 degrees. Remove the stalk and some of the flesh from the (flat/cap) mushrooms and set aside. Place mushrooms cavity side up on a baking tray lined with baking paper. Combine 1 cup of ricotta with 2 tablespoons of pesto, S&P and a large handful of finely chopped spinach. Chop up the stalks and mushroom flesh and add to the ricotta mixture. Fill the mushroom cavity with the ricotta mixture, then pop into the oven. You can sprinkle on some grated cheese too – a mix of parmesan & mozzarella gives both flavour & ‘stretch’. Bake the mushrooms for 15-20 minutes, or until the mushroom is tender and the filling is golden on top.

Serve alongside a green salad & a tomato jam or quickly toss some cherry tomatoes in a pan with some olive oil, bruised oregano leaves and S&P. Enjoy!

Image: pinterest via dinnertool.com

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