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Portobello Mushrooms Stuffed with Ricotta

21 min 1 serving 320 kcal · 21 g proteinLevel: Intermediate

The nutritionist's note

Reusing the chopped stems in the stuffing avoids waste and concentrates the mushroom flavour. A very filling dish at 320 kcal, with 21 g of well-absorbed dairy protein.

Ingredients

1 serving

  • portobello mushrooms250 g
  • ricotta100 g
  • fresh spinach100 g
  • grated parmesan20 g
  • garlic6 g
  • olive oil8 g

Method

  1. 1

    Remove the portobello stems and chop them.

  2. 2

    Sauté them for 4 minutes with the garlic and spinach in the olive oil (8 g).

  3. 3

    Mix into the ricotta and fill the caps with the stuffing.

  4. 4

    Bake for 15 minutes at 200 °C and scatter with parmesan.

Nutrition facts

per serving

Energy320 kcal
Protein21 g
Carbohydrates12 g
Fat21 g
Fibre5 g
Iron3.4 mg
Vitamin B120.8 µg

Potential allergens

  • lactose

Always check the labels of your products.

Frequently asked questions

How much protein is in "Portobello Mushrooms Stuffed with Ricotta"?

21 g of protein per serving, for 320 kcal, 12 g of carbohydrates and 21 g of fat.

Is this recipe vegan?

No, it is vegetarian: no meat or fish, but it contains eggs or dairy.

What are the allergens?

Potential allergens: lactose. Always check the labels of your products.

How long does it take?

21 minutes for one serving, intermediate level.

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