Portobello stuffed mushrooms

Portobello stuffed mushrooms with 3 different cheeses. When rich and fresh ricotta pairs well with earthy mushrooms in a timeless hot appetizer. Stuffed mushrooms with spinach/fresh ricotta mixture, savory cheddar bottom,  freshly grated parmesan on top. Eat it hot!

Ingredients: 5 handfuls mushrooms – 80 gr ricotta cheese – 5 tbsp grated Parmesan cheese – 50 gr cheddar cheese – handful of spinach -1 garlic clove – olive oil

Method:

• Preheat oven to 200°C (400°F)
• Remove the stalks (they come out easily) and cut them into pieces
• Heat a pan with olive oil,  when hot add garlic & stalks. Sauté the chopped mushroom stems for about 5 min, then add a handful of spinach & salt. Cook for 3-4 min stirring often. Turn off the heat .
• Add ricotta to spinach & stir to combine
• Brush the mushroom caps with oil, salt (and pepper if you desire)
• Place pieces of cheddar cheese at the bottom of each mushroom cup
• Fill  with the ricotta stuffing,  place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.
• Bake for 20 min or until the cheese is golden. Bon appétit!

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