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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.

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Ingredients Spinach and Ricotta Mushrooms:

1. Make ready 2 of Portobello mushrooms
2. You need 90 g of Ricotta
3. Make ready 1 slice of wholemeal bread
4. Get 2 tbsp for grated reduced fat cheese
5. Give 2 cups Spinach
6. Provide Half - Onion, chopped
7. Get 2 of bacon medallion, chopped
8. Give 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 start cooking:

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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