Stuffed Mushrooms - cooking recipe

Ingredients

1 cup tomato puree
12 None button mushrooms, stems removed
2 1/2 tbsp butter, melted
3.5 oz fresh reduced-fat ricotta cheese
2/3 cup baby spinach, finely chopped
1 None egg, lightly whisked
1 clove garlic, minced
2 tbsp breadcrumbs
1.5 oz Parmesan cheese, freshly grated

Preparation

Preheat oven to 400\u00b0F. Pour tomato puree into a large baking dish. Lightly coat mushrooms in butter then arrange in tomato puree.
Combine ricotta, spinach, egg, garlic, breadcrumbs and 1/2 the Parmesan. Fill mushroom caps with ricotta mixture then sprinkle with remaining parmesan. Bake for 20 mins, or until mushrooms are tender. Serve.