Stuffed Portobello Mushrooms

Large portobello caps filled with spinach, ricotta, and sun-dried tomatoes, then baked until golden. Elegant, meaty, and completely meat-free.

Ingredients

• •4 large portobello mushrooms, stems removed
• •1 cup ricotta cheese
• •1 cup baby spinach, wilted and squeezed dry
• •4 sun-dried tomatoes, chopped
• •1 clove garlic, minced
• •30g Parmesan, grated
• •1 tablespoon olive oil
• •Salt and pepper to taste
• •Fresh basil to serve

Instructions

1. 1. Preheat oven to 200°C (400°F). Brush mushroom caps inside and out with olive oil. Season and place gill-side up on a baking sheet.
2. 2. Mix ricotta, wilted spinach, sun-dried tomatoes, garlic, half the Parmesan, salt, and pepper.
3. 3. Spoon filling into each mushroom cap, mounding it slightly.
4. 4. Top with remaining Parmesan.
5. 5. Bake for 20 minutes until mushrooms are tender and filling is golden.
6. 6. Serve with fresh basil and a simple green salad.