Dinner · Italian
Cottage cheese and spinach stuffed portobello mushrooms
Large portobello caps baked with a garlicky spinach, cottage cheese and parmesan filling, with roasted cherry tomatoes.
- Serves
- 2
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 2 mushroomss- 4 large portobello mushrooms, stemmed
- 300 g cottage cheese, 1% milkfat
- 150 g spinach
- 3 egg whites
- 20 g parmesan cheese, grated
- 2 garlic cloves, minced
- 1/4 tsp ground nutmeg
- 1 tsp olive oil
- 150 g cherry tomatoes
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
Heat the oven to 200 C. Brush the mushroom caps with the oil and bake them gill side up for 8 minutes. Pour off any liquid.
Wilt the spinach with the garlic in a dry pan for 2 minutes, then squeeze it dry and chop it.
Mix the spinach with the cottage cheese, egg whites, half the parmesan, the nutmeg, salt and pepper.
Pile the filling into the caps, scatter with the rest of the parmesan, put the tomatoes around them and bake for 15 minutes, until set and golden.