Champiñones rellenos (Relleno cremoso de espinacas y requesón)

Ingredientes

• 6 medium portobello mushrooms
• 5 oz / 145g frozen spinach - thawed
• 4.5 oz / 130g ricotta cheese
• 10 sun-dried tomatoes
• Salt and black pepper to taste
• Olive oil spray
• 1/2 oz / 15g panko breadcrumbs
• 1/2 oz / 15g freshly grated parmesan cheese
• 2 teaspoons extra virgin olive oil
• Pinch of garlic powder

Preparación

1. 1

   Preheat oven to 425°F / 220°C. Cut the stems off the mushrooms and wipe the outsides and gills clean with damp paper towels. You can scrape and remove the gills if you prefer, but I leave them on *Don’t throw away stems as you can use them in future recipes

2. 2

   Place mushrooms facing down on an oven tray, preferably on a wire rack. This is so extra moisture can drip off the mushrooms into the tray. Bake in the oven for 10-15 minutes until cooked through

3. 3

   In the meantime, drain and press the excess liquid from the thawed spinach then add to a large bowl. Add ricotta cheese, season well with salt and black pepper and stir to combine

4. 4

   In a separate bowl, make the crumb by adding panko breadcrumbs, parmesan cheese, a sprinkle of garlic powder and drizzle of olive oil

5. 5

   When mushrooms are cooked, remove from the oven and pat dry. To assemble, spoon the ricotta and spinach mixture into each mushroom evenly. Chop sun-dried tomatoes into smaller strips and place on top

6. 6

   Sprinkle each with the breadcrumbs and bake for 10 minutes (if the crumb hasn’t browned enough, you can place under the grill for a few minutes, just keep an eye on them as the crumb can burn quickly)Enjoy your Stuffed Portobello Mushrooms as a main or side dish!