Print

Spinach and Cheese Stuffed Portobello Mushrooms

Spinach and Cheese Stuffed Portobello Mushroom

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spinach and Cheese Stuffed Portobello Mushrooms offer a delicious blend of earthy flavors and creamy textures, making them an ideal dish for any occasion. These versatile mushrooms, filled with a savory mixture of spinach, ricotta, and mozzarella, are perfect as a hearty main course or a flavorful appetizer. With their nutritious ingredients and quick preparation time, they are a go-to recipe for busy weeknights or special gatherings. Whether served on their own or paired with a fresh salad or garlic bread, these stuffed portobellos are guaranteed to impress.

Ingredients

Scale
  • 4 large portobello mushroom caps
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 cup finely chopped onion
  • 2 cups fresh spinach
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Brush both sides of the mushroom caps with olive oil and place them gill-side up on the baking sheet. Bake for about 10 minutes until they begin to release water.
  3. In a skillet over medium heat, sauté garlic and onion in remaining olive oil for 3-4 minutes until softened.
  4. Add spinach and cook until wilted (about 2-3 minutes). Remove from heat and let cool slightly.
  5. In a mixing bowl, combine the sautéed mixture with ricotta, Parmesan, salt, and pepper; mix well.
  6. Spoon the filling into each mushroom cap and top with shredded mozzarella.
  7. Bake for another 15-20 minutes until the cheese is bubbly and golden brown.

Nutrition