Description
Delicious stuffed portobello mushrooms filled with creamy cheeses and fresh spinach, perfect as an appetizer or main course.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Clean the portobello mushrooms with a damp paper towel and remove the stems.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then, add the fresh spinach and cook until wilted, about 2-3 minutes.
- Combine the sautéed spinach with ricotta cheese, shredded mozzarella, grated Parmesan, salt, and pepper in a mixing bowl, stirring until well mixed.
- Fill each portobello mushroom cap with the cheese and spinach mixture. Place on a baking sheet and bake for about 20-25 minutes, until the cheese is bubbly and the mushrooms are tender. Remove and garnish with parsley.
Notes
Choose large, fresh portobello mushrooms for best results. Experiment with different fillings for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg