As previously mentioned by JulieC, The Porto Bellas are training for a 21km marathon. So we’ve both had to learn to pay more attention to what we’re stuffing in our faces before and after our runs (stuffing ourselves is quite literally what we have to do here). The thing about training for a half marathon is that you’re pretty much running everywhere all the time which can cut into your meal preparation time. So let’s just say I’ve had to get creative and combine nutritious ingredients in one simple-easy-to-stuff-in-your-face dish. And did I mention eating spinach (iron) and ricotta (whey protein) will round house kick muscle fatigue in the face? It’s just a scientific fact, dudes.
Ingredients (serves 6):
- 6 Portobello mushrooms, washed and stumps removed
- 2 Tbsp of olive oil
- 1/2 onion, minced
- 2 cloves of garlic, crushed
- 4 cups of spinach, roughly chopped
- 1 Italian tomato, diced
- juice of half a lemon
- 1 cup of ricotta cheese
- 2 Tbsp of Parmesan cheese, grated
- 2 Tbsp of Panko bread crumbs
- Salt & pepper
Directions: Preheat the oven to 400°F. In a large skillet, add the olive oil, the onion and the garlic. Cook on medium heat until the onion has softened. Add the spinach and the tomato, and cook until the spinach is wilted. Remove from heat, mix in the ricotta and lemon juice. Add salt & pepper to taste. Line an oven pan with parchment paper and place your Portobello mushrooms (gills facing up) at equal distances from each other. Spoon the spinach and ricotta mixture on top of the mushrooms until they’re completely covered (depending on the size of the Portobello mushrooms, you may have some of the mixture left over). Sprinkle on the Panko breadcrumbs and the Parmesan cheese, and bake in the oven for 25 minutes. Let cool for 5 minutes before serving.
Music: I’ve been loving everything about singer songwriter Patrick Watson: his voice, his soulfulness, his look, his style… just everything. Here’s “Lighthouse”. Enjoy!