Description
Spinach and Cheese Stuffed Portobello Mushrooms offer a deliciously satisfying dish that’s perfect for any meal of the day. These hearty mushroom caps are filled with a creamy blend of ricotta, Parmesan, and mozzarella, mixed with fresh spinach and aromatic garlic. Whether you’re looking for a quick weeknight dinner or an impressive appetizer for guests, these stuffed mushrooms deliver on both flavor and presentation. This versatile recipe allows for easy customization, making it suitable for various occasions.
Ingredients
- 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 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush the mushroom caps with olive oil and place them gill-side up on the baking sheet. Bake for about 10 minutes.
- In a skillet over medium heat, sauté minced garlic and onion in olive oil until softened. Add spinach and cook until wilted. Remove from heat.
- In a mixing bowl, combine the sautéed mixture with ricotta, Parmesan, salt, pepper, and mix well.
- Stuff each mushroom cap with the filling, topping with mozzarella cheese.
- Bake again for 15-20 minutes until the cheese is bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg