Description
This Spinach and Cheese Stuffed Portobello Mushroom recipe combines rich flavors and creamy textures for a comforting dish. Perfect for a weeknight dinner or an impressive gathering, these stuffed mushrooms are sure to delight your taste buds.
Ingredients
Scale
- 4 large portobello mushroom caps (stems and gills removed)
- 2 tablespoons olive oil
- 1 teaspoon garlic (minced)
- 1/2 cup onion (finely chopped)
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush both sides of the portobello mushroom caps with olive oil, ensuring they are well-coated.
- Place the mushroom caps gill-side up on the baking sheet. Bake for about 10 minutes, until they start to release their juices.
- While the mushrooms are baking, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion. Sauté for 3-4 minutes until softened and fragrant.
- Add the roughly chopped spinach to the skillet, cooking until wilted, about 2-3 minutes.
- Once the spinach is wilted, remove the skillet from heat and let it cool slightly.
- In a mixing bowl, combine the sautéed spinach mixture with ricotta cheese, grated Parmesan, salt, pepper, and nutmeg. Mix well until fully incorporated.
- Spoon the cheese and spinach mixture evenly into the gill-side of each mushroom cap, pressing down slightly to pack it in. Top each stuffed mushroom with shredded mozzarella cheese.
- Bake in the preheated oven for another 15-20 minutes, or until the mozzarella cheese is bubbly and golden brown.
- Once out of the oven, garnish with additional grated Parmesan cheese before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: Don’t skip the step of pre-baking the mushrooms to prevent a soggy filling. Adjust the ratio of cheeses based on your flavor preference, and consider adding crushed red pepper flakes for a subtle kick.