Spinach and Cheese Stuffed Portobello Mushroom
Ingredients:
4 large portobello mushrooms, stems removed
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
Fresh parsley, chopped for garnish
Directions:
Prepare the Mushrooms:
Preheat the oven to 375°F (190°C).
Clean the portobello mushrooms by wiping them with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon if preferred.
Brush the mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
Make the Filling:
In a skillet, heat a little olive oil over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
In a mixing bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, salt, black pepper, and red pepper flakes. Stir until well mixed.
Stuff and Bake:
Evenly divide the spinach and cheese mixture between the mushrooms, stuffing them generously.
Sprinkle shredded mozzarella cheese over each stuffed mushroom.
Bake the mushrooms in the preheated oven for 15-20 minutes, or until the cheese is melted and the mushrooms are tender.
Garnish and Serve:
Remove from the oven, sprinkle with fresh parsley, and serve immediately. These stuffed mushrooms can be served as a side dish or a vegetarian main course.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approx. 220 kcal per serving | Servings: 4 stuffed mushrooms