Measurements

• 4 large Portobello Mushrooms
• 2 cups fresh Spinach
• 1 cup Ricotta Cheese
• 1/4 cup grated Parmesan Cheese
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/8 teaspoon Nutmeg
• 1 teaspoon Lemon Zest
• 1/4 cup Breadcrumbs

Preparation Method

• Preheat oven to 375°F (190°C).
• Clean Portobello mushrooms and remove stems.
• Brush mushrooms with 1 tablespoon olive oil and place on a baking sheet.
• In a pan, heat 1 tablespoon olive oil over medium heat.
• Add minced garlic and sauté until fragrant.
• Add spinach and cook until wilted.
• In a bowl, mix ricotta, Parmesan, cooked spinach, salt, pepper, nutmeg, and lemon zest.
• Stuff each mushroom cap with the ricotta mixture.
• Sprinkle breadcrumbs on top of each stuffed mushroom.
• Bake for 20-25 minutes until mushrooms are tender and tops are golden.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.