Description
Delicious and savory Spinach and Cheese Stuffed Portobello Mushrooms featuring a flavorful blend of ricotta, Parmesan, and mozzarella cheeses combined with sautéed garlic, onion, and fresh spinach, baked to perfection.
Ingredients
Scale
Mushrooms
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- Salt, pepper, and nutmeg to taste
Filling
- 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
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the mushrooms.
- Prepare Mushrooms: Brush the mushroom caps with olive oil and place them gill-side up on the baking sheet. Bake for 10 minutes until they release water, softening them slightly.
- Sauté Aromatics: In a skillet over medium heat, sauté the minced garlic and finely chopped onion until softened, approximately 3-4 minutes, to build flavor for the filling.
- Cook Spinach: Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes, then remove the mixture from heat.
- Mix Filling: In a mixing bowl, combine the sautéed garlic, onion, and spinach mixture with ricotta cheese, grated Parmesan, salt, pepper, and nutmeg. Stir thoroughly to create a creamy filling.
- Stuff Mushrooms: Spoon the prepared filling evenly into each mushroom cap, then top each with shredded mozzarella cheese for a golden, melty finish.
- Bake Filled Mushrooms: Return the stuffed mushrooms to the oven and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
Notes
- Be sure not to overfill the mushrooms to avoid spilling during baking.
- For extra flavor, sprinkle additional Parmesan cheese on top before baking.
- If preferred, substitute spinach with kale or swiss chard.
- To keep mushrooms from getting soggy, bake them initially to release moisture.
- This dish can be served as an appetizer or a light main course.
