Stuffed portobello mushrooms with spinach, ricotta and pine nuts

Hearty portobello mushrooms filled with creamy ricotta, fresh spinach and toasted pine nuts. A vegetarian main that impresses without the fuss.

📝 Ingredients

• 4 large portobellos
• 250 g ricotta
• 150 g fresh spinach
• 2 cloves garlic, finely chopped
• 40 g Parmesan, finely grated (plus extra for sprinkling)
• 1 egg
• 1 tsp lemon zest
• 30 g pine nuts
• Olive oil
• Salt, pepper and nutmeg
• Fresh basil or flat-leaf parsley, for serving

👨‍🍳 Instructions

1. 1Preheat the oven to 200°C (conventional heat).Remove the stems from the portobellos and place the caps cavity-side up on a baking sheet lined with parchment paper. Brush the insides lightly with olive oil and season with salt and pepper.Toast the pine nuts in a dry frying pan over medium heat until golden brown. Shake the pan regularly so they don’t burn. Set aside.Heat a splash of olive oil in the same frying pan. Add the finely chopped garlic and cook for 30 seconds over medium heat. Add the spinach and wilt until collapsed. Season with salt, pepper and a pinch of nutmeg. Let cool slightly.In a bowl, mix the ricotta with the Parmesan, the egg, the lemon zest and a pinch of salt and pepper. Stir in the wilted spinach.Divide the ricotta mixture evenly among the portobellos. Sprinkle a little extra Parmesan on top.Place the baking sheet in the oven for 18 to 20 minutes until the filling is golden and cooked through and the portobellos are tender.Remove the portobellos from the oven and immediately sprinkle with the toasted pine nuts and some fresh basil or flat-leaf parsley. Serve right away.