Description
Warm and comforting Caprese stuffed mushrooms filled with creamy ricotta, spinach, and garlic, perfect for weeknight dinners or as a delightful appetizer.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup ricotta cheese
- 1 cup spinach
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Breadcrumbs for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- Combine the ricotta cheese, spinach, parmesan cheese, minced garlic, olive oil, salt, and pepper in a mixing bowl.
- Stuff each mushroom cap generously with the creamy cheese mixture.
- Sprinkle breadcrumbs on top of the stuffed mushrooms for an added crunch.
- Place the mushrooms on a baking tray and bake for 25-30 minutes until the mushrooms are tender and the tops are golden brown.
- Serve warm, and prepare for compliments from your family or friends!
Notes
These mushrooms can be prepared ahead of time and stored in the fridge before baking. They can last for up to three days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg