Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, spinach and ricotta mushrooms. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Spinach and Ricotta Mushrooms is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Spinach and Ricotta Mushrooms is something that I have loved my whole life.
Fill a large pot with lightly salted water and bring to a rolling boil. Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper. Place the ricotta into a bowl.
To begin with this recipe, we have to prepare a few components. You can cook spinach and ricotta mushrooms using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and Ricotta Mushrooms:
- Get 2 Portobello mushrooms
- Take 90 g Ricotta
- Take 1 slice wholemeal bread
- Make ready 2 tbsp grated reduced fat cheese
- Prepare 2 cups Spinach
- Take Half Onion, chopped
- Make ready 2 bacon medallion, chopped
- Get Salt and pepper
In this spinach mushroom ricotta frittata, there is pockets of gooey cheese, creamy ricotta, onions, mushrooms and spinach all in one glorious frittata. Finally pour the beaten eggs into the skillet with the spinach and mushrooms. Drop in tablespoons of whole milk ricotta… Then drop in the cheese. Mix together ricotta, spinach, chives, nutmeg and beaten eggs.
Instructions to make Spinach and Ricotta Mushrooms:
- Scoop the middle out of the mushrooms and disgard. Pop the mushrooms on a baking tray and bake in the oven for 10 mins. 160 degree
- Cut the bacon into small pieces and fry in frylight until cooked through. Set aside
- Put a tbsp of water in a saucepan and add the spinach. Cook the spinach until its soft and wilted. Remove from the heat.
- Once the spinach has cooled, squeeze out the excess liquid from it and add it to the Ricotta mix.
- Blitz the bread until its breadcrumbs and grate the cheese into this and mix together.
- Take the mushrooms out the oven and spoon the Ricotta mix evenly into them. Sprinkle over the cheesy breadcrumbs and return to the oven fir a further 5/10 mins until the breadcrumbs are toasted.
Roll out pastry according to pack instructions and cut into four Place on greased baking sheets and prick the bases with a fork. Fill each tart with the ricotta mixture and then spoon mushrooms on top. A savory pie filling (ricotta, Parmesan and eggs) is hiding under the thick layer of mushrooms and spinach in this brunch tart. Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
So that’s going to wrap this up for this special food spinach and ricotta mushrooms recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
