Spinach and Cheese Stuffed Portobello Mushrooms
Spinach and Cheese Stuffed Portobello Mushrooms are a flavorful and nutritious dish that can elevate any meal. These hearty mushroom caps are filled with a creamy blend of fresh spinach, ricotta, and Parmesan cheese, then topped with gooey mozzarella for a delightful finish. Perfect as an appetizer or main course, this recipe is quick to prepare and easily customizable to suit your tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
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, pepper, and nutmeg to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush the portobello caps on both sides with olive oil and place them gill-side up on the baking sheet. Bake for about 10 minutes until they start releasing water.
- In a skillet over medium heat, sauté garlic and onion in the remaining olive oil until softened (about 3-4 minutes).
- Add spinach to the skillet and cook until wilted (about 2-3 minutes). Remove from heat and let cool slightly.
- Combine the sautéed mixture with ricotta, Parmesan, salt, pepper, and nutmeg in a bowl.
- Spoon the filling into each mushroom cap generously and top with shredded mozzarella.
- Bake again for another 15-20 minutes until cheese is bubbly and golden brown.
Nutrition
- Serving Size: 1 stuffed mushroom cap (approximately 150g)
- Calories: 220
- Sugar: 2g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 25mg