Portobello mushrooms stuffed with spinach, ricotta and parmesan, baked until tender and gratin. An elegant, satisfying and easy vegetarian dish to serve as a light main or special starter.
Mediterranean
Portobello mushrooms stuffed with spinach and cheese
Portobello mushrooms stuffed with spinach, ricotta cheese and baked parmesan. Elegant, low-calorie and nutritious vegetarian dish.
- Spain
- MAIN COURSES
- Light
- Low sugar
- easy
- lactosa
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 240 kcal
- Protein 14 g
- Fiber 3 g
- Carbohydrates 8 g
- Fat 16 g
- Sodium 380 mg
Story behind the dish
Preparation
Portobello mushrooms stuffed with spinach and cheese is a preparation from Spain with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 large portobello mushrooms.
- Have ready: 300 g of fresh spinach.
- Have ready: 200 g of ricotta.
- Have ready: 50 g of grated parmesan.
- Have ready: 3 cloves of minced garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Preheat the oven to 190°C
Preheat the oven to 190°C. Remove the stems from the portobello. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Brush with oil and bake upside down for 10 minutes to release water.
Brush with oil and bake upside down for 10 minutes to release water. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Sauté the garlic; Add the spinach and cook for 3 minutes until reduced.
Sauté the garlic; Add the spinach and cook for 3 minutes until reduced. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Mix the spinach with the ricotta
Mix the spinach with the ricotta, half of the parmesan and nutmeg. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fill the portobello; sprinkle with remaining parmesan
Fill the portobello; sprinkle with remaining Parmesan. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Bake 15 min until gratin
Bake for 15 minutes until gratin. Preheat the oven well in advance so that the temperature is stable from the first minute. Watch the exact point indicated; An extra minute can alter the result.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Serve with fresh thyme and green salad
Serve with fresh thyme and green salad. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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