Spinach and Ricotta Stuffed Mushrooms

Serves 4
Prep time 10 minutes
Cook time 15 minutes

Ingredients:

• 4 portobello mushrooms
• 1/2 cup of baby spinach
• 1/4 cup of sheep cheese ricotta
• 1/4 cup of chickpeas
• The zest of 1 lemon (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400
2. Place spinach, ricotta and chickpeas in a food processor and blend until creamy
3. Clean mushrooms with a wet paper towel
4. Place mushrooms on a parchment paper lined tray
5. Salt mushrooms
6. Stuff mushrooms with creamy spread
7. Bake in oven for 15 minutes
8. Top with lemon zest