stuffed spinach portobello
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!
