YOUR SOLIN GENERATED RECIPE
Spinach and Ricotta Stuffed Portobello Mushrooms
Enjoy these hearty Portobello mushrooms filled with a savory blend of part-skim ricotta, lean turkey sausage, and fresh spinach, accented with garlic and a hint of olive oil. This dish is a satisfying and balanced meal that highlights the natural umami of mushrooms while offering a creamy, protein-rich filling.
INGREDIENTS
2 Portobello Mushroom Caps (approx 150g each)
2 cups Fresh Baby Spinach
3/4 cup Part-Skim Ricotta Cheese
2 ounces Lean Turkey Sausage, cooked and crumbled
1 teaspoon Olive Oil
1 Garlic Clove, minced
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Gently clean the Portobello mushrooms with a damp cloth and remove the stems if desired, creating a cavity for the filling.
In a skillet, warm the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the fresh spinach to the skillet and sauté until it wilts, then remove from heat and let cool slightly.
In a mixing bowl, combine the part-skim ricotta cheese with the sautéed spinach and garlic, then fold in the cooked and crumbled turkey sausage. Season the mixture with salt and pepper.
Spoon the ricotta and spinach mixture generously into each Portobello mushroom cap.
Place the stuffed mushrooms on a baking tray lined with parchment paper and bake for 18-20 minutes, until the mushrooms are tender and the filling is warmed through.
Remove from the oven, garnish with an extra sprinkle of pepper if desired, and serve warm.