Spinach & Ricotta Stuffed Mini Portobello Mushrooms with a Mixed Bean and Roasted Vegetable Salad

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the salad
100 grams
Mixed salad beans - cooked according to pack instructions
1 medium
Red onion - peeled and roughly chopped
1 medium
Courgette - cut into chunks
1 tbsp
Olive oil
8 whole
Black olives - sliced
1 tsp
Mixed herbs
1 handful
Sunflower seeds
1 Twist
Salt and pepper
2 handful
Mixed leaves
2 .
For the mushrooms
6 whole
Mini portobello mushrooms
1/2 medium
Red onion - peeled and finely sliced
1 Splash
Oil
2 whole
Garlic clove - peeled and finely chopped
1 Twist
Salt and pepper
1 pinch
Paprika
120 grams
Low-fat ricotta cheese
4 Large handful
Baby spinach
Spinach & Ricotta Stuffed Mini Portobello Mushrooms with a Mixed Bean and Roasted Vegetable Salad
  1. Preheat your oven to 180’C
  2. Toss the onions and the courgettes in the oil and roast for half an hour, stirring half way through.
  3. To make your mushrooms, remove the core from each one and roughly chop the stork. Heat the oil in a frying pan and and gently fry the onion until soft. Add the garlic and mushroom core for a minutes and then stir in the in the spinach. Once wilted and most of the excess moisture is removed from the pan turn off the heat and stir in the cheese and the paprika and season to taste.
  4. Divide the mixture between your mushrooms and bake in the oven for 12-15 minute.
  5. Once your veg is cooked, remove from the oven and toss together with the remaining salad mixture. Plate up and then top with the stuffed mushrooms.

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