Description
Spinach and Cheese Stuffed Portobello Mushrooms are a deliciously satisfying dish that blends earthy portobello mushrooms with a creamy, flavorful filling. Perfect for any occasion, these stuffed mushrooms can be served as appetizers, side dishes, or even as a main course.
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
- 1/2 cup shredded mozzarella cheese
- Salt, pepper, and nutmeg to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush both sides of the mushroom caps with olive oil and place them gill-side up on the baking sheet. Bake for about 10 minutes until they start to release moisture.
- In a large skillet over medium heat, sauté garlic and onion in the remaining olive oil until softened (about 3-4 minutes). Add spinach and cook until wilted (about 2-3 minutes), then remove from heat.
- In a bowl, mix the sautéed vegetables with ricotta, Parmesan, salt, pepper, and nutmeg until well combined.
- Fill each mushroom cap with the cheese mixture and top with shredded mozzarella.
- Bake in the preheated oven for an additional 15-20 minutes until bubbly and golden brown.
- Garnish with extra Parmesan before serving.
Nutrition
- Serving Size: 1 mushroom cap (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg