Print

Spinach and Cheese Stuffed Portobello Mushrooms

Spinach and Cheese Stuffed Portobello Mushroom
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Spinach and Cheese Stuffed Portobello Mushrooms, a nutritious dish that shines at any meal. These hearty mushrooms are filled with a creamy blend of fresh spinach and rich cheeses, making them an excellent choice for brunch, dinner, or as an impressive appetizer at your next gathering. This recipe is not only easy to prepare but also customizable with your favorite herbs and spices. With vibrant colors and satisfying textures, these stuffed mushrooms are sure to become a staple in your kitchen.

Ingredients

Scale
  • 4 large portobello mushroom caps
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 cup finely chopped onion
  • 2 cups fresh spinach
  • 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

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Brush mushroom caps with olive oil and place gill-side up on the baking sheet. Bake for about 10 minutes until they release water.
  3. In a skillet over medium heat, sauté garlic and onion in remaining olive oil for about 3-4 minutes until softened.
  4. Add spinach and cook until wilted, around 2-3 minutes, then remove from heat to cool slightly.
  5. In a mixing bowl, combine spinach mixture with ricotta, Parmesan, salt, pepper, and nutmeg.
  6. Fill each mushroom cap evenly with the mixture and top with shredded mozzarella.
  7. Bake for an additional 15-20 minutes until cheese is bubbly and golden brown.
  8. Garnish with extra Parmesan before serving.

Nutrition

Find it online: https://nobakecravings.com/spinach-and-cheese-stuffed-portobello-mushroom/