Spinach and Cheese Stuffed Portobello Mushrooms
Delightful stuffed Portobello mushrooms filled with creamy spinach and cheese, perfect for a quick weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms and carefully remove the stems.
- Heat olive oil in a skillet over medium heat. Sauté the minced garlic until it’s fragrant.
- Add chopped spinach to the skillet and cook until it’s wilted, about 2-3 minutes.
- Mix the cooked spinach with ricotta, mozzarella, Parmesan, salt, and pepper until well combined.
- Stuff each Portobello mushroom with the rich cheese and spinach mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, until tender and the cheese is melted.
- Garnish with fresh herbs if desired and serve hot.
Notes
For added flavor, consider incorporating sun-dried tomatoes or artichoke hearts into the filling.