I was searching for something quick, easy, and delicious to serve alongside some BBQ the other day. Something vego that would not require too much effort on what was my lazy Sunday. And apart from a few minutes {literally, about two} spent softening the mushroom stems and one small shallot, these are as low effort as it gets. Mix with ricotta, season, and let the oven do the rest. They’re also a perfect meal on their own, served with a crunchy garden salad.
Vegetarian - Gluten Free - Low Sugar - Low Fat
What you need
- six large portobello mushrooms, stems removed and chopped finely
- one small shallot, finely diced
- 120 g baby spinach leaves
- 250 g fresh ricotta
- fresh parsley, finely chopped
- good quality Parmesan {optional}
What to do
- Preheat the oven to 180 C. Arrange the portobello caps gill side up on a baking sheet or tray lined with baking paper.
- Soften the shallot and mushroom stems for a couple of minutes in a hot frying pan in a little olive oil. Add the baby spinach leaves, stirring through until it has wilted. Set aside to cool for five minutes.
- Add the ricotta to the spinach mixture and season with a little salt and pepper. Spoon the mixture evenly onto the portobellos and bake in the oven for thirty minutes. If you like you can grate some Parmesan over them when they come out of the oven. I think the melting Parmesan adds a bit of extra wow to the flavour, but feel free to skip it if you’re trying to keep it low fat. Bon apetit.
what ana cooks 