Spinach stuffed Portobello Mushrooms

Ingredients

5oz frozen chopped spinach, defrosted and excess water squeezed out

1 cup ricotta cheese

2 egg yolks

2 tablespoons fresh chopped chives

2 garlic cloves, finely minced

5 tablespoons freshly grated parmesan cheese

pinch of nutmeg

salt and pepper to taste

3 tablespoons melted butter

1 cup grated mozzarella cheese

4 Portobello mushrooms, cleaned and stems removed

Method

Place the spinach, ricotta, egg yolks, chives, garlic, parmesan cheese and seasonings in a bowl. Mix together. Brush mushrooms with melted butter. Place flat side down on a grill tray and place under the grill for 2 minutes. Remove from the oven and divide spinach mixture evenly between the mushrooms. Smooth the top and sprinkle with Mozzarella cheese. Grill for another 3 minutes or until the cheese is golden brown.

Serve on Arugula leaves as a first course or as a side dish to a main course.

Buon Appetito!