Creamy spinach with mushrooms ricotta
This has “weeknight staple” written all over it
It’s time to level up your creamed spinach game! This recipe goes to town with the addition of mushrooms (for extra bite) and ricotta (for extra creaminess). We’re sold.
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 T butter
- 2 T olive oil
- 250 g sliced portabellini mushrooms
- 3 sprigs thyme
- 3 cloves garlic, crushed
- 1 cup cream
- 1 cup Woolworths Fresh Ricotta
- Salt, to taste
- White pepper, to taste
- 400 g baby spinach, blanched and squeezed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. Heat the butter and olive oil in a pan over a medium heat.
- Fry the mushrooms, thyme and garlic until golden brown.
- Add the cream and reduce for 5 minutes. Season to taste with salt and white pepper.
- Stir the spinach into the cream mixture, pour into a medium baking dish, top with ricotta and bake for 10–15 minutes until bubbly and warm.
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