Spinach & Ricotta Stuffed Mushrooms by
Ingredients
100 g baby spinach
135 g broccoli florets
3 field mushrooms, stalks removed
1 olive oil spray
150 g extra light ricotta cheese
30 g mixed salad leaves
1 ½ tbsp mashed avocado
Instructions
Preheat grill to high and warm a foil lined tray under the grill.
Stir fry broccoli in a non-stick frying pan until tender. Finely chop the broccoli.
In the meantime place spinach into a bowl and cover with boiling water. Stand for 1-2 minutes then drain and squeeze out any excess liquid. Coarsely chop.
Add broccoli, spinach and ricotta in a bowl and mix well. Season with cracked black pepper.
Place mushrooms on the tray and spray with oil. Grill for 3-4 minutes. Top with ricotta mixture and grill for a further 4-5 minutes until mushrooms are tender and ricotta has warmed through. Serve with mixed salad leaves and avocado.
Stir fry broccoli in a non-stick frying pan until tender. Finely chop the broccoli.
In the meantime place spinach into a bowl and cover with boiling water. Stand for 1-2 minutes then drain and squeeze out any excess liquid. Coarsely chop.
Add broccoli, spinach and ricotta in a bowl and mix well. Season with cracked black pepper.
Place mushrooms on the tray and spray with oil. Grill for 3-4 minutes. Top with ricotta mixture and grill for a further 4-5 minutes until mushrooms are tender and ricotta has warmed through. Serve with mixed salad leaves and avocado.
Servings: 1