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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.

Spinach and Ricotta Mushrooms cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you quickly, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Spinach and Ricotta Mushrooms dishes which you make.

Alright, don’t linger, let’s approach this spinach and ricotta mushrooms formula with 8 components which are definitely easy to have, and we have to process them at the very least through 6 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements - Spinach and Ricotta Mushrooms:

1. Prepare 2 Portobello mushrooms
2. Provide 90 g of Ricotta
3. Provide 1 slice of wholemeal bread
4. Need 2 tbsp grated reduced fat cheese
5. Give 2 cups of Spinach
6. Make ready Half of Onion, chopped
7. Take 2 bacon medallion, chopped
8. Make ready for 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.

Spinach and Ricotta Mushrooms process:

1. 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
2. Cut the bacon into small pieces and fry in frylight until cooked through. Set aside
3. Put a tbsp of water in a saucepan and add the spinach. Cook the spinach until its soft and wilted. Remove from the heat.
4. Once the spinach has cooled, squeeze out the excess liquid from it and add it to the Ricotta mix.
5. Blitz the bread until its breadcrumbs and grate the cheese into this and mix together.
6. 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. Place mushrooms, gill side up, on baking sheet. Cook on medium-high heat until spinach has wilted. Combine the ricotta and Parmesan cheeses in a medium sized bowl.

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