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Place your mushrooms under a hot grill and cook on both sides until softened, around 4-5 mins on each side is usually enough.
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Meanwhile, chop your spinach but not too fine. Place in a bowl and add the ricotta, parsley, garlic granules and ham hock (you can buy pulled or shredded ham hock in M&S and Sainsburys if you can't get it you can chop up regular ham if you wish instead). Mix all together.
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Heap the mix on top of your mushrooms and sprinkle over grated parmesan, place back under the grill for a minute or two to lightly brown the top then you are ready to serve.
Gluten Free Ricotta, Ham and Spinach Stuffed Mushrooms
Back to all recipes.Naturally gluten free, mushrooms are great for breakfast and lunch and even better stuffed with ricotta and spinach with a bit of ham added to the mix. These are really easy and quick to make and I just love them, so creamy and full of flavour. I used Asda extra special mini portobello mushrooms which were gorgeous but your regular portobello mushrooms work just as well, just use 2 instead of 3 per serving!
This recipe is...
- Preparation Time: 5 Mins
- Cooking Time: 15 Mins
- This recipe makes 2 servings
This recipe contains:
- Dairy
Ingredients
4 large portobello mushrooms (or 6 small as I used)
30g baby spinach
180g ricotta
1tsp parsley
1tsp garlic granules
100g pulled or shredded hock ham (I got mine from M&S)
30g parmesan
Method
Nutritional Information (Per servings)
Cals
Calories
276
Carbs
7g
Fibre
2g
Fat
15g
Sugar
1g
Protein
32g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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