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Spinach and Cheese Stuffed Portobello Mushroom

Spinach and Cheese Stuffed Portobello Mushrooms


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  • Author: Saphira
  • Total Time: 45 minutes
  • Yield: Serves 4 (1 stuffed mushroom per serving) 1x

Description

Experience the delightful combination of flavors with Spinach and Cheese Stuffed Portobello Mushrooms, a dish that brings together wholesome ingredients for a satisfying meal.


Ingredients

Scale
  • 4 large portobello mushroom caps
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 cup finely chopped onion
  • 2 cups roughly chopped fresh spinach
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Brush both sides of the mushroom caps with olive oil and place gill-side up on the baking sheet. Bake for about 10 minutes until they begin to release water.
  3. In a skillet over medium heat, sauté minced garlic and chopped onion in remaining olive oil until softened (3-4 minutes).
  4. Add spinach to the skillet and cook until wilted (2-3 minutes). Remove from heat and let cool slightly.
  5. In a mixing bowl, combine sautéed spinach mixture with ricotta, Parmesan, salt, pepper, and nutmeg if using. Mix well.
  6. Spoon the mixture into each mushroom cap and top with shredded mozzarella.
  7. Bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
  8. Garnish with extra Parmesan before serving.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 30mg