Nutari
Stuffed Portobello Mushrooms with Ricotta and Spinach
Meaty Portobello caps filled with creamy herbed ricotta and wilted spinach, then baked until golden for a satisfying vegetarian keto meal.
320kcal
22gProtein
5gCarbs
24gFat
1.5gFibre
Ingredients
- 2 large Portobello mushroom caps
- 200g ricotta cheese
- 100g fresh spinach
- 2 cloves garlic, minced
- 1/4 cup parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp dried oregano
- salt and pepper to taste
- 1 tsp lemon zest
Method
- Preheat oven to 200°C (390°F). Remove mushroom stems and scrape out gills; brush caps with olive oil.
- Sauté garlic in a pan, then wilt spinach for 2 minutes; let cool slightly.
- Mix ricotta, parmesan, cooked spinach, oregano, lemon zest, salt, and pepper.
- Spoon ricotta mixture into mushroom caps and place on a baking sheet.
- Bake 20 minutes until mushrooms are tender and filling is heated through.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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