Description
A cozy and creamy dish featuring portobello mushrooms stuffed with rich ricotta cheese and fresh spinach, perfect for easy weeknight dinners.
Ingredients
Scale
- 4 portobello mushrooms
- 16 oz container of ricotta cheese
- Approximately 2 cups of fresh spinach
- 1–2 cloves of garlic, minced
- 2 teaspoons Italian seasoning
- Parmesan cheese, as desired
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the stems from the portobello mushrooms and chop them finely.
- Scrape out the gills from the inside of the mushroom caps and discard them.
- Clean the mushroom caps with a damp paper towel.
- Heat olive oil or butter in a cast-iron skillet over medium heat.
- Sauté the chopped mushroom stems and minced garlic for 4-6 minutes until fragrant.
- Add chopped spinach and continue to sauté until it wilts.
- Mix the sautéed vegetables with the ricotta cheese and Italian seasoning in a bowl.
- Stuff each mushroom cap with the ricotta mixture and place them in the skillet.
- Sprinkle with Parmesan cheese as desired.
- Bake for 18-20 minutes, until mushrooms are tender and cheese is bubbly.
Notes
You can customize the filling with different herbs or greens. Make ahead and refrigerate before baking for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 30mg