Recipes
Portabello Mushrooms with Spinach and Ricotta
1 onion
garlic
1 container ricotta cheese
1 pkt baby spinach
lemon pepper, paprika,cayenne pepper, nutmeg, herbs
onions, garlic, mustard powder
Preheat oven to 350 degrees F (175 degrees C).
Brush both sides of each portabello mushroom cap with Italian dressing. (Didnt do just sprayed with olive oil spray.Arrange mushroom on a baking sheet, gill sides up.
Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
Fry chopped onion and garlic till translucent
Add spices and fry for a minute - nutmeg,paprika,cayenne, lemon pepper, ina paarman herb spice, mustard powder
Stir spinach, ricotta cheese, some Parmesan cheese
Divide spinach mixture over mushroom caps - sprinkle some mozzarella cheese on top and some paprika
Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.
Served with wholewheat couscous