Spinach and ricotta baked mushrooms

Serves: 1

Time to make: 15 mins

Ingredients

More weights & measures

4 cups baby spinach

¼ cup (about 60g) ricotta cheese

freshly ground black pepper, to season

2 large portobello mushrooms, stalks removed

spray oil

1 tablespoon grated fresh parmesan cheese

2 cups mixed green salad, to serve

4 cherry tomatoes, halved

¼ cucumber, sliced

1 tablespoon balsamic vinegar

1 small multigrain bread roll

Instructions

Stay Awake

1 Preheat grill to high. Line a baking tray with foil and warm under the grill. Place spinach in a heatproof bowl and cover with boiling water. Stand for 1–2 minutes, drain and squeeze out excess liquid. Coarsely chop and return to bowl. Add ricotta and stir to combine. Season with black pepper.

2 Place mushrooms on prepared tray and spray with oil. Grill for 3–4 minutes. Divide spinach mixture between mushrooms and sprinkle with parmesan. Grill for 4–5 minutes until cheese melts and mushrooms are tender.

3 Meanwhile, in a bowl combine salad greens, tomatoes, cucumber and balsamic vinegar.

4 Serve mushrooms with salad and roll.

HFG tip

Chop mushroom stalks and add to spinach in step 1.

Nutrition Info (per serve)

Calories 480 cal

Kilojoules 2010 kJ

Protein 23 g

Total fat 20 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 11 g

Dietary fibre 12 g

Sodium 540 mg

Calcium 400 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.