NOURISHING US
Angel Gabet, clinical nutritionist, gerontologist
Functional Medicine, Obesity and Overweight
Education in health, nutrition and lifestyle
Portobello with ricotta and spinach
3 recipes
in a
Marinade and
Macadamia Ricotta
Preparation: 10 minutes
Marinated: 1 hour
Dehydration: Approximately 2 hours
Servings: 4
INGREDIENTS:
4 portobello mushrooms
Marinade for mushroom
120 g macadamia ricotta cheese
1 nice bunch of chopped spinach
Marinada
Mix in a container 125 ml of tamari sauce, 1 1/2 cloves of ground garlic, 250 ml of water, 1/2 tablespoon of thymus, 1/2 teaspoon of ground pepper. Mix very well. Ready to use
Portobellos
Place the portobellos in the marinade and let them rest and absorb the liquid for 1 hour.
In a bowl, mix the macadamia ricotta and spinach.
Stuff the mushrooms with the mixture.
Place the mushrooms on a plate and place in the oven at very low temperature (40 C / 105 F) for approximately 2 hours.
Remove from the oven and serve. They keep perfectly for 3 days in the refrigerator in an airtight container.
Macadamia Ricotta
With the help of a culinary robot, reduce 220 g of Macadamias into small pieces, add 2 tablespoons of lemon juice, 80 ml of water, 1/2 teaspoon of sea salt, 1/8 teaspoon of ground black pepper and 2 to 3 diets of ground garlic. Mix for several seconds until you obtain a creamy paste.
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