RICOTTA STUFFED PORTOBELLO MUSHROOMS WITH PISTACHIOS

Ingredients 

• 4 large portobello mushrooms
• 200g ricotta cheese
• 1 handful grated Parmesan
• 1 tbsp olive oil, plus extra for brushing
• 1 handful shallots, finely chopped
• 2 large handfuls spinach
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• Zest 1/2 lemon
• Salt and black pepper to season

To Serve:

• Roasted baby potatoes
• Side salad

Method 

1. Preheat the oven to 200°C and line a baking tray with parchment paper. Clean the portobello mushrooms and brush them lightly with olive oil. Place them on the tray.
2. Heat 1 tbsp olive oil in a pan over medium heat, add the chopped shallot, and sauté until soft. Add the minced garlic and cook for another minute, then toss in the spinach and cook until wilted.
3. In a bowl, mix the ricotta, grated parmesan, lemon zest, chopped parsley (or basil), and the cooked spinach mixture. Season with salt and black pepper to taste.
4. Spoon the ricotta filling into each mushroom cap, spreading it evenly.
5. Bake the stuffed mushrooms in the oven for 10 minutes, or until the mushrooms are tender and the filling is golden on top.
6. Sprinkle over chopped pistachios and bake for a further 5 minutes
7. Serve and enjoy with some roasted baby potatoes and a fresh salad for a more filling dish!