Stuffed Portobello with Spinach and Cheese
Instructions
Remove the stems from the mushrooms and finely chop them.
Add a little olive oil to the Portobello mushrooms.
Preheat the oven to 200°C.
Place the mushrooms in the oven and bake for about 10 minutes to remove some moisture.
Sauté the onion with the mushroom stems until softened.
Add the spinach and cook until the moisture evaporates.
Remove from heat.
Once cooled, mix in the mascarpone and ricotta.
Season with salt and pepper if needed.
In a separate container, mix the zest of one lemon with the finely chopped parsley and breadcrumbs.
In each mushroom, add:
2 tbsp ready-made tomato sauce
30 g ricotta-mascarpone-spinach mixture
1 tbsp breadcrumb mixture.
Finally, bake in the oven at 200°C for 10 minutes until golden brown.
Serve individually or on a platter to share.
Bon appétit!