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Ricotta and pesto mushrooms

Calories per serving 170.

ingredients

serves 4
450 g (1 lb) open cup (large) mushrooms (12 of similar size)
175 g (6 oz) baby spinach leaves
a pinch of ground nutmeg
low fat cooking spray
175 g (6 oz) ricotta cheese
2 tablespoons pesto
salt and freshly ground black pepper

method

1. Preheat the oven to Gas Mark 5/l90°C/fan oven 170°C.

2. Line a baking sheet with non stick baking parchment.

3. Remove the stalks from the mushrooms and chop them finely.

4. Place the chopped stalks in a medium saucepan with the spinach, nutmeg and 2 tablespoons of water

5. Cover and cook for 2 minutes until the spinach wilts.

6. Remove the pan from the heat, drain well and allow the mixture to cool a little.

7. Place the mushrooms, cup side down, on the baking sheet and spray each one with low fat cooking spray.

8. Bake them for 10 minutes.

9. Remove the mushrooms from the oven and drain away any liquid.Turn the mushrooms cup side up.

10. Mix the cooled spinach mixture with the ricotta cheese, pesto and seasoning.

11. Spoon this mixture into the mushroom cups.

12. Return the mushrooms to the oven for 10 minutes and then serve them hot, allowing three per person.

What did you think?

3 people have helped to review this recipe. Thankyou!

Easy
posted by andrea @ 08:16AM, 6/04/08
Easy to make, look good & taste good too.

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