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Portobello with spinach, ricotta and crusty bread crumbs
Discover this great combination of portobello with spinach, ricotta and crusty bread crumbs
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Ingredients
Directions
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Preheat the oven to 200ºC.
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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.
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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.
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Mix the bread crumbs with the Italian herbs, the rest of the oil and salt.
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Divide the breadcrumb over the portobello and bake for about 20 minutes in the oven until the breadcrumbs are golden brown and crunchy.
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Nutrition
140Calories
Sodium0% DV0g
Fat14% DV9g
Protein14% DV7g
Carbs2% DV6g
Fiber0% DV0g
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