Portobello with spinach, ricotta and crusty bread crumbs

Name: portobello with spinach, ricotta and crusty bread crumbs
Total time: 10 min
Yield: 4
Ingredients: lemon cleaned up; 200 gram ricotta; 1 clove garlic pressed; 3 tablespoon olive oil; 300 gram fresh spinach; 4 portobello cleaned, stalks removed; 1 hand bread crumb; 1 teaspoon Italian spices

Discover this great combination of portobello with spinach, ricotta and crusty bread crumbs

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Preheat the oven to 200ºC.
Grate the zest of the lemon and squeeze the fruit. Mix the ricotta with the garlic, lemon zest and juice and season with salt and pepper.
Heat 1 tablespoon of oil in a frying pan and allow the spinach to shrink. Place the portobello's on a baking sheet, spread the spinach over it and put the ricotta on it.
Mix the bread crumbs with the Italian herbs, the rest of the oil and salt.
Divide the breadcrumb over the portobello and bake for about 20 minutes in the oven until the breadcrumbs are golden brown and crunchy.