Cheese and spinach stuffed portobello mushrooms

A delicious vegetarian appetiser full of protein, low in fat and high in fibre. Mushrooms also are full of minerals such as vitamin B1.

Nutritional highlights

Portabello mushrooms are relatively high in protein, which you might not expect! They are also low in fat and high in fibre, whilst providing minerals such as thiamine (vitamin B1).

Thiamine helps convert our food into energy and also keeps our nervous system healthy.

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Ingredients

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 35 minutes

• 4 large portobello mushroom caps
• Ground pepper, to taste
• 1 cup part-skim ricotta cheese
• 1 cup finely chopped fresh spinach
• 1/2 cup finely shredded Parmesan cheese, divided
• 2 tablespoons finely chopped kalamata olives
• 1/2 teaspoon Italian seasoning
• 3/4 cup prepared marinara sauce

Method

Pre-heat the oven to 200°C.

Place mushroom caps, gill-side up, on the prepared pan. Season with pepper and roast until tender, for around 20-25 minutes.

Meanwhile, mash ricotta, spinach, ½ of the parmesan, olives and Italian seasoning in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on high until hot (for 30-60 seconds).

When the mushrooms are tender, carefully pour out any liquid that has accumulated in the caps. Return the caps to the pan, gill-side up. 

Spread 1 tbsp of marinara into each mushroom cap and cover the remaining sauce to keep warm. 

Divide the ricotta filling between each cap and sprinkle with the remaining Parmesan. Bake until hot, for about 10 minutes. 

Serve with the remaining marinara sauce.