Spinach and Cheese Stuffed Portobello Mushrooms
Indulge in the delightful flavors of Spinach and Cheese Stuffed Portobello Mushrooms, a versatile dish that caters to both meat lovers and vegetarians. With their rich, creamy filling and tender mushroom caps, these stuffed mushrooms are perfect for any occasion—whether it’s a cozy family dinner or an elegant appetizer at a gathering. The blend of fresh spinach, ricotta, and mozzarella creates a satisfying experience that is not only delicious but also nutritious. Easy to prepare and visually stunning, these mushrooms are sure to become a favorite in your recipe repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 large portobello mushroom caps
- 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
- 1/2 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 until they start releasing moisture.
- In a skillet, heat the remaining olive oil over medium heat. Sauté garlic and onion until softened (3-4 minutes).
- Add spinach to the skillet and cook until wilted (about 2-3 minutes). Remove from heat.
- In a mixing bowl, combine sautéed spinach mixture with ricotta cheese, Parmesan, salt, and pepper. Mix well.
- Spoon the filling into each mushroom cap and top with shredded mozzarella.
- Bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg