Description
Delicious and easy-to-make Spinach and Cheese Stuffed Portobello Mushrooms, featuring tender baked mushrooms filled with a savory mixture of sautéed spinach, ricotta, mozzarella, and Parmesan cheeses. This vegetarian dish makes a perfect appetizer or a light main course.
Ingredients
Scale
Mushrooms
- 2 large Portobello mushrooms
- 1 tablespoon olive oil
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
Filling
- 2 cups fresh spinach
- 1 tablespoon butter
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Crushed red pepper flakes, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mushrooms.
- Prepare Mushrooms: Clean the Portobello mushrooms by wiping them with a damp cloth, then carefully remove the stems and gills to create space for the filling.
- Season Mushrooms: Place the mushroom caps on a parchment-lined baking sheet. Drizzle with olive oil and season with garlic powder, salt, and black pepper to taste.
- Bake Mushrooms: Bake the mushroom caps for 10-12 minutes until they become soft but still hold their shape.
- Sauté Spinach: In a skillet, melt the butter over medium heat. Add the fresh spinach and sauté until wilted. Remove from heat and allow to cool slightly.
- Prepare Filling: In a bowl, combine the sautéed spinach with ricotta cheese, shredded mozzarella, grated Parmesan, and crushed red pepper flakes. Mix well until evenly incorporated.
- Stuff Mushrooms: Spoon the spinach and cheese mixture evenly into each mushroom cap, filling them generously.
- Bake Stuffed Mushrooms: Return the stuffed mushrooms to the oven and bake for another 10-12 minutes until the cheese filling is bubbly and lightly golden.
Notes
- For extra flavor, sprinkle additional Parmesan cheese on top before the final bake.
- Adjust crushed red pepper flakes based on your spice preference.
- Make sure not to overcook mushrooms initially to avoid them becoming too mushy.
- This recipe pairs well with a fresh salad or crusty bread.
- Use fresh spinach for best texture and flavor; frozen spinach can be used but must be thoroughly drained.
