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Stuffed portobello mushrooms
Estelle Galeyn
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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