Stuffed portobello mushrooms

Stuffed portobello mushrooms

INGREDIENTS
  • Portobello mushrooms
  • Baby spinach
  • Cherry tomatoes
  • Ricotta cheese
  • Sun-dried tomatoes
  • Rosemary
  • Oregano
  • Salt
  • Pepper
  • Olive oil
RECIPE
  • Preheat the oven to 180°C
  • Clean the mushrooms and place them upside down in the oven for 7 min
  • Mix ricotta, chopped cherry tomatoes and spinach. Season to taste with oregano, rosemary, salt and pepper
  • Stuff the mushrooms with the ricotta mixture. Top them of with sun-dried tomatoes
  • Cook the stuffed mushrooms for an additional 10 min in the oven
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