Description
Indulge in creamy stuffed portobello mushrooms filled with fresh spinach and ricotta—a comforting dish perfect for any occasion.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C).
- Prepare the Mushroom Caps: Gently clean the portobello mushrooms with a damp cloth and remove the stems. Lightly brush each cap with olive oil on both sides.
- Sauté the Spinach: In a skillet over medium heat, add olive oil and minced garlic. Once fragrant (about one minute), add fresh spinach and sauté until wilted (approximately two minutes).
- Mix Your Filling: In a bowl, combine sautéed spinach, ricotta cheese, grated Parmesan cheese, salt, and pepper. Stir until well mixed.
- Stuff Those Mushrooms: Spoon generous amounts of filling into each portobello cap, pressing down slightly to pack it in.
- Bake Them Up: Place stuffed mushrooms on a baking sheet lined with parchment paper and bake for about 25 minutes or until golden brown and bubbling.
Nutrition
- Serving Size: 1 stuffed mushroom (approx. 120g)
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Feel free to swap ricotta for goat cheese or cream cheese for varied flavors. Add sun-dried tomatoes or crushed red pepper flakes for an extra kick. Serve as a delightful appetizer or alongside your favorite protein as a main course.