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Composition for Spinach and Ricotta Mushrooms:
- Need 2 of Portobello mushrooms
- You need 90 g for Ricotta
- You need 1 slice - wholemeal bread
- Make ready 2 tbsp for grated reduced fat cheese
- Give 2 cups Spinach
- Make ready Half - Onion, chopped
- Take 2 - bacon medallion, chopped
- Make ready of Salt and pepper
Spinach and Ricotta Mushrooms instructions:
- 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
- Cut the bacon into small pieces and fry in frylight until cooked through. Set aside
- Put a tbsp of water in a saucepan and add the spinach. Cook the spinach until its soft and wilted. Remove from the heat.
- Once the spinach has cooled, squeeze out the excess liquid from it and add it to the Ricotta mix.
- Blitz the bread until its breadcrumbs and grate the cheese into this and mix together.
- 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.
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