Portobello mushrooms stuffed with ricotta and spinach, with potatoes

Ingredients

For 1 serving

• Portobello mushrooms2
• Part-skim ricotta100 g
• Spinach100 g
• Grana Padano10 g
• Breadcrumbs10 g
• Potatoes200 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

Method

1. Peel the potatoes and cut them into 1.5 cm cubes. Heat half the extra virgin olive oil in a pan over medium heat, add the potatoes with a pinch of salt, cover and cook for 18 minutes, turning now and then, until golden outside and soft inside.
2. Meanwhile wash the spinach and wilt it in another pan over medium heat for 2–3 minutes with just the water on its leaves; let it cool slightly, squeeze it well and chop.
3. Grate the Grana Padano and in a bowl mix the spinach, ricotta, Grana, salt and black pepper.
4. Clean the portobello mushrooms with a damp cloth, remove the stalks and, if you like, scrape out the dark gills with a teaspoon; fill the caps with the stuffing and sprinkle with breadcrumbs.
5. Heat the remaining oil in the pan used for the spinach, put in the mushrooms stuffing side up, cover and cook over medium-low heat for 12 minutes, until the mushrooms are soft and the filling is piping hot.
6. Serve the portobellos with the potatoes.