I found myself in possession of some portabella mushrooms this week, and on observing their deep concavity, concluded that the best thing to do, would be to stuff them.
Ricotta cheese works especially well as a filling because it has the ability to withstand a hot oven without melting all over the place. With spinach, onions and garlic added to the mix, you are left with a delicious and flavoursome topping.
The final dish is constructed by simply piling the ricotta filling into the mushroom and baking, meaning that this is an incredibly easy dish to make at the end of a busy day.
The creamy spinach and garlic filling, combined with the tender, flavoursome roasted mushroom, proved that stuffed funghi is not just for vegetarians.
If you have a bit of filling left once you have filled your mushrooms, it is also delicious stirred into pasta.
Ingredients (serves 2)
2 large portabella mushrooms
1 pot of ricotta cheese
1/2 a bag of spinach
1 clove of garlic, crushed
1 small onion, finely chopped
2 teaspoons of green pesto
2 teaspoons of grated parmasen
Olive oil
Black Pepper
Directions
Heat a small glug of oil in a frying pan and fry onion on a medium heat for 5mins until lightly golden and softened.
Chop spinach and stir into the ricotta. Add garlic, fried onions and a good grind of black pepper and stir well.
Spread the inside of each mushroom with a teaspoon of pesto. Spoon the ricotta mixture onto each mushroom and sprinkle with parmasen. Drizzle a baking tray with olive oil, and place mushrooms in tray. Drizzle with a little more olive oil and bake at 200C/Gas Mark 5 for 25mins.
Serve with a big pile of green salad.