Portobello mushrooms stuffed with spinach and ricotta

Ingredients

For 1 serving

• Portobello mushrooms3
• Spinach150 g
• Ricotta100 g
• Parmigiano Reggiano15 g
• Whole wheat bread2
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

Method

1. Preheat the oven to 200 °C (conventional). Clean the portobello mushrooms with a damp cloth without washing them, pull off the stems and chop them; wash the spinach.
2. Heat half the oil in a frying pan over medium heat with the crushed garlic, add the spinach and chopped stems and sauté for 4 minutes, until the spinach has wilted and the liquid evaporated; remove the garlic.
3. Let it cool slightly, then mix with the ricotta, salt and black pepper.
4. Place the caps gill side up in a baking tray, fill them, sprinkle with grated Parmigiano Reggiano and drizzle with the remaining oil.
5. Bake at 200 °C for 18 minutes, until the mushrooms are soft and the top is browned. In the last few minutes toast the wholemeal bread and serve it alongside.