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
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 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.
- In a skillet over medium heat, sauté minced garlic and chopped onion in remaining olive oil until softened (3-4 minutes).
- Add spinach to the skillet and cook until wilted (2-3 minutes). Remove from heat and let cool slightly.
- In a mixing bowl, combine sautéed spinach mixture with ricotta, Parmesan, salt, pepper, and nutmeg if using. Mix well.
- Spoon the mixture into each mushroom cap and top with shredded mozzarella.
- Bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- 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