Stuffed, Baked Mushrooms with Basil and Tomato Sauce

I fancied some stuffed mushrooms today, and a rummage through the fridge showed a tub of ricotta that really needed to be used so I created this. N ate it, and he doesn’t really like mushrooms so I have to assume it was a success!

For 2 portions you need:
4 large portabello mushrooms, preferably ones that form a saucer to contain the filling
250g ricotta
2 cloves garlic, crushed
1 bag spinach
salt and pepper
good grating of nutmeg
1 egg
parmesan

For the basil and tomato sauce:
1 tin cherry toms in tom juice
large handful shredded basil leaves
salt and pepper
1/2 tsp stock powder
100ml white wine
1/2 tsp sugar
3 tbsp olive oil

Begin by nuking the spinach to wilt it – place in a covered bowl and nuke on high for 2 mins, then leave to stand for 1 min. Chop finely. Place the ricotta in a bowl and add the spinach, seasoning, egg and nutmeg. Add a good grating of parmesan (about 1/3 cup). Mix thoroughly. Place the mushrooms into an oven proof dish (peel if you want and trim the stalks). Spoon the filling on top and then bake at 180 degrees for about 30 mins.

Meanwhile make the sauce. Place all the ingredients in a pan and heat gently. Reduce the sauce by about half until thickened.

Serve with crusty bread to mop up the yummy juices.

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