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Home Gevulde portobello's met spinazie, ricotta en pijnboompitten

Vegetarian Quick Italian Main course Easy

Portobellos are the unsung heroes of vegetarian cooking. They’re sturdy enough to hold a filling, soak up flavors beautifully and look instantly festive on the table. Fill them with a creamy ricotta mix, some wilted spinach and a handful of toasted pine nuts and you’ve got a dish no one will fault. Simply delicious, quick to prepare and easy to make for two or four people.

x_ckl_recipe_markerStuffed portobello mushrooms with spinach, ricotta and pine nuts Hearty portobello mushrooms filled with creamy ricotta, fresh spinach and toasted pine nuts. A vegetarian main that impresses without the fuss. How to make stuffed portobello mushrooms with spinach, ricotta and pine nuts? Main course Italian 2 people 10 min 20 min 30 min

Preheat the oven to 200°C (conventional heat).
Remove the stems from the portobellos and place the caps cavity-side up on a baking sheet lined with parchment paper. Brush the insides lightly with olive oil and season with salt and pepper.
Toast the pine nuts in a dry frying pan over medium heat until golden brown. Shake the pan regularly so they don’t burn. Set aside.
Heat a splash of olive oil in the same frying pan. Add the finely chopped garlic and cook for 30 seconds over medium heat. Add the spinach and wilt until collapsed. Season with salt, pepper and a pinch of nutmeg. Let cool slightly.
In a bowl, mix the ricotta with the Parmesan, the egg, the lemon zest and a pinch of salt and pepper. Stir in the wilted spinach.
Divide the ricotta mixture evenly among the portobellos. Sprinkle a little extra Parmesan on top.
Place the baking sheet in the oven for 18 to 20 minutes until the filling is golden and cooked through and the portobellos are tender.
Remove the portobellos from the oven and immediately sprinkle with the toasted pine nuts and some fresh basil or flat-leaf parsley. Serve right away.

Vegetarian Quick Italian Main course Easy 4 large portobellos 250 g ricotta 150 g fresh spinach 2 cloves garlic, finely chopped 40 g Parmesan, finely grated (plus extra for sprinkling) 1 egg 1 tsp lemon zest 30 g pine nuts Olive oil Salt, pepper and nutmeg Fresh basil or flat-leaf parsley, for serving Oven Baking sheet Parchment paper Frying pan Mixing bowl Grater Knife and cutting board Grater grater Mixing Bowl mixing-bowl Frying Pan frying-pan Chopping Board chopping-board Cookinglife Tower Grater Grater Four-sided Black Cookinglife Rasp Namture Acacia Cutting Board M - 28 x 18 cm - Wooden Prep & Serving Board Namture Snijplank Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - White Birkmann Beslagkom Pappardelle met wilde paddenstoelen en parmezaan foodies-pappardelle-met-wilde-paddenstoelen-en-parmezaan Mushroom-halloumi wrap with spicy yogurt sauce foodies-champignon-halloumi-wrap-met-pittige-yoghurtsaus Pasta al limone with grilled zucchini foodies-pasta-al-limone-met-gegrilde-courgette-3 Quick wrap with hummus, roasted vegetables and feta foodies-snelle-wrap-met-hummus-geroosterde-groenten-en-feta

Recipe

Stuffed portobello mushrooms with spinach, ricotta and pine nuts

Hearty portobello mushrooms filled with creamy ricotta, fresh spinach and toasted pine nuts. A vegetarian main that impresses without the fuss.

Course	Main course
Kitchen	Italian
Servings	2 people

Preparation time

Preparation time	10 min
Time in oven	20 min
Total	30 min

Equipment

Oven
Baking sheet
Parchment paper
Frying pan
Mixing bowl
Grater
Knife and cutting board

Ingredients

4 large portobellos
250 g ricotta
150 g fresh spinach
2 cloves garlic, finely chopped
40 g Parmesan, finely grated (plus extra for sprinkling)
1 egg
1 tsp lemon zest
30 g pine nuts
Olive oil
Salt, pepper and nutmeg
Fresh basil or flat-leaf parsley, for serving

How to make stuffed portobello mushrooms with spinach, ricotta and pine nuts?

Preheat the oven to 200°C (conventional heat).
Remove the stems from the portobellos and place the caps cavity-side up on a baking sheet lined with parchment paper. Brush the insides lightly with olive oil and season with salt and pepper.
Toast the pine nuts in a dry frying pan over medium heat until golden brown. Shake the pan regularly so they don’t burn. Set aside.
Heat a splash of olive oil in the same frying pan. Add the finely chopped garlic and cook for 30 seconds over medium heat. Add the spinach and wilt until collapsed. Season with salt, pepper and a pinch of nutmeg. Let cool slightly.
In a bowl, mix the ricotta with the Parmesan, the egg, the lemon zest and a pinch of salt and pepper. Stir in the wilted spinach.
Divide the ricotta mixture evenly among the portobellos. Sprinkle a little extra Parmesan on top.
Place the baking sheet in the oven for 18 to 20 minutes until the filling is golden and cooked through and the portobellos are tender.
Remove the portobellos from the oven and immediately sprinkle with the toasted pine nuts and some fresh basil or flat-leaf parsley. Serve right away.

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This dish works best when you roast the portobellos at a high temperature. That gives them a nice color and keeps them firm instead of watery. If you like, add some chili flakes to the filling for a subtle spicy kick.

Serve the portobellos with a simple green salad and some crusty bread to mop up the creamy filling. A good baking sheet that distributes heat evenly really makes the difference for a perfect result.

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