Description
Delightful stuffed portobello mushrooms filled with a creamy ricotta and spinach mixture, perfect for a cozy dinner.
Ingredients
Scale
- 4 portobello mushrooms
- 16 oz ricotta cheese
- Approximately 2 cups fresh spinach
- 1–2 minced cloves garlic
- 2 teaspoons Italian seasoning
- Parmesan cheese (as desired)
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the stems from the portobello mushrooms and chop them.
- Carefully remove the gills from the mushroom caps and discard.
- Wipe the mushrooms clean with a damp paper towel.
- Heat olive oil or butter in a cast-iron skillet over medium heat.
- Sauté the chopped mushroom stems and minced garlic for 4-6 minutes.
- Add chopped fresh spinach and sauté until wilted.
- Move the sautéed vegetables to a bowl and stir in ricotta cheese and Italian seasoning.
- Stuff each mushroom cap with the mixture and place them back in the skillet.
- Sprinkle Parmesan cheese on top if desired.
- Bake for 18-20 minutes until golden and bubbly.
Notes
Make ahead the filling and store in the fridge; just stuff and bake when ready. Can customize with your favorite veggies or cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg