Portobello Mushrooms, filled with Ricotta, Chive and Spinach
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Products used
Ingredients
- Mushrooms
- 2 Large Portobello Mushrooms, with stalks removed
- 18g (0.63oz) Olive Oil
- 1g (0.035oz) Salt
- 0.5g (0.017oz) Black Cracked Pepper
- Ricotta Cheese Filling
- 2g (0.07oz) Garlic Purée
- 14g (0.49oz) Roast Onions
- 150g (5.29oz) Ricotta Cheese
- 10g (0.35oz) Mature Cheddar
- 50g (1.76oz) Baby Spinach Leaf
- 3g (0.1oz) Chopped Chives
- 8g (0.28oz) Lemon Juice
- 1g (0.035oz) Salt
- 0.5g (0.017oz) Black Pepper
- Garlic, Comté and Herb Crumb
- 22g (0.77oz) Chaucer Garlic & Herb Crumb
- 3.5g (0.12oz) Chaucer Comté Powder
- 4.5g (0.16oz) Mature Cheddar
Other ingredients suggestions
Why not try replacing the Comté Cheese for Emmental or replacing the Garlic & Herb Crumb for a Sundried Tomato crumb with Red Pepper pieces.
Dairy:
Emmental
Vegetable:
Spinach
Beetroot
Red Pepper
Courgette
Leek
Fruit:
Lime
Lemon
Orange
Clementine
Baked:
Salsa Sprinkle
Sage & Thyme Sprinkle
Sundried Tomato Sprinkle
Pesto Sprinkle
Method
-
1
Preheat oven to 190oC or 375F. -
2
On a lined baking tray, place the 2 large Portobello mushrooms with the cup facing upwards, sprinkling the olive oil, salt and pepper on the inside of the mushroom cup. -
3
In a mixing bowl combine all the ricotta cheese filling ingredients and mix well, then split the mixture and fill both mushrooms cups. -
4
In a separate mixing bowl combine the garlic & herb crumb & comté cheese, splitting the mixture between both mushrooms and topping the cheese mix with the crumb, then split the cheddar cheese evenly between both mushrooms sprinkling on top. -
5
Loosely cover the mushrooms with foil, and bake in the pre heated oven for 20 minutes, then remove foil and bake for a further 10 minutes and serve.