Spinach & Ricotta Filled Large Mushrooms Topped With Parmesan Cheese

FOODISTA
9Ingredients
50Minutes
100Calories

Ingredients

US|METRIC
  • 12 white mushrooms (larger, stalks removed, but kept to put aside for later use & use for 250 gr of fresh sheep's ricotta)
  • 180 grams fresh spinach (well cleaned, rough stalks removed, washed & depted dry, cut finely)
  • 1 garlic (big clove of fresh, peeled & finely cut up)
  • 1 white onion (medium, peeled & finely diced)
  • 1 teaspoon green pesto (or 2 of)
  • Parmesan (a little piece of fresh)
  • EVOO (a fruity)
  • black pepper
  • Maldon Sea Salt Flakes (some)
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    Directions

    1. Heat a pan on a medium heat. Add 1 or 2 tablespoons of the fruity EVOO & let it heat up. When hot, add the chopped onion & garlic & fry for about 5 minutes or until golden.
    2. Now, make the ricotta & spinach mix. Take a larger bowl & add ricotta, spinach, the fried onion & garlic mix. Add also a few grinds of black pepper. Mix well. Taste! It has to taste fab! I also added a bit of the Maldon sea salt flakes, but not too much because the ricotta is a bit salted too.
    3. Then, take your mushrooms, without the stalks right in front of you. With the help of a little spoon , spoon a bit of the inside out so that you have larger insides to fill later.
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    NutritionView More

    100Calories
    Sodium13% DV300mg
    Fat9% DV6g
    Protein10% DV5g
    Carbs3% DV8g
    Fiber12% DV3g
    Calories100Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium300mg13%
    Potassium500mg14%
    Protein5g10%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A90%
    Vitamin C25%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.