Description
Spinach and Cheese Stuffed Portobello Mushrooms are a delightful combination of earthy flavors and creamy textures, making them an ideal choice for any meal. These versatile stuffed mushrooms can be enjoyed as an elegant appetizer or a hearty main dish. Featuring a flavorful filling of sautéed spinach, ricotta, and mozzarella, they are not only easy to make but also packed with nutrients. Perfect for gatherings or cozy dinners, these stuffed mushrooms will impress your family and friends with their delicious taste and beautiful presentation.
Ingredients
Scale
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 1 teaspoon garlic (minced)
- 1/2 cup onion (finely chopped)
- 2 cups fresh spinach (roughly chopped)
- 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) and line a baking sheet with parchment paper.
- Brush both sides of the portobello caps with olive oil and place gill-side up on the baking sheet. Bake for about 10 minutes until they start releasing water.
- In a skillet over medium heat, heat the remaining olive oil. Sauté minced garlic and onion until softened, about 3-4 minutes.
- Add chopped spinach to the skillet and cook until wilted, approximately 2-3 minutes. Remove from heat.
- In a mixing bowl, combine the spinach mixture with ricotta cheese, Parmesan cheese, salt, pepper, and mix well.
- Spoon the filling into each mushroom cap and top with shredded mozzarella cheese.
- Bake for another 15-20 minutes or until the cheese is bubbly and golden brown.
- Garnish with additional Parmesan before serving.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 200
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg