Description
Spinach and Cheese Stuffed Portobello Mushrooms are a delectable and nutritious option for any meal of the day. These savory mushrooms, filled with a creamy mixture of fresh spinach and cheeses, offer a delightful balance of flavors that will please everyone at your table. With an easy preparation process, this dish is perfect for gatherings or a cozy dinner at home. The portobello mushrooms provide a hearty base, making them an excellent choice for both appetizers and main courses. Enjoy them as is, or customize with your favorite herbs and spices to make it uniquely yours.
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
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Brush mushroom caps with olive oil and place gill-side up on the baking sheet. Bake for about 10 minutes until slightly softened.
- In a skillet over medium heat, sauté garlic and onion in remaining olive oil until softened (about 3–4 minutes).
- Add spinach to the skillet and cook until wilted (approximately 2–3 minutes). Remove from heat.
- In a mixing bowl, combine sautéed spinach mixture with ricotta, Parmesan, salt, pepper, and nutmeg if using. Mix well.
- Fill each mushroom cap with the cheese and spinach mixture, topping with shredded mozzarella.
- Return to the oven and bake for another 15–20 minutes until cheese is bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg