Description
Spinach and Cheese Stuffed Portobello Mushrooms are a delicious and nutritious option that can be enjoyed at any meal. These hearty mushroom caps are filled with a flavorful mixture of sautéed spinach, creamy ricotta, and a blend of cheeses, creating a satisfying dish that’s perfect for weeknight dinners or entertaining guests. Easy to prepare, this recipe is both vegetarian-friendly and versatile enough to serve as an appetizer, side dish, or main course. The combination of textures and flavors will surely impress anyone at your table.
Ingredients
Scale
- 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
- 1/2 cup shredded mozzarella cheese
- Salt, pepper, and nutmeg 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 on the baking sheet, gill-side up. Bake for 10 minutes until they release water.
- In a skillet over medium heat, sauté garlic and onion until softened (about 3-4 minutes).
- Add spinach and cook until wilted (2-3 minutes). Remove from heat.
- In a mixing bowl, combine the sautéed mixture with ricotta, Parmesan, salt, pepper, and nutmeg.
- Spoon the filling into each mushroom cap and top with mozzarella cheese.
- Bake for another 15-20 minutes until the cheese is bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom cap (approximately 150g)
- Calories: 230
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg