Spinach and Cheese Stuffed Portobello Mushroom
Ingredients:
4 large portobello mushrooms, stems removed and wiped clean
1 tbsp olive oil
2 cups fresh spinach leaves, chopped
2 cloves garlic, minced
1/2 cup ricotta or cream cheese (softened)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional, for a little heat)
1 tbsp fresh basil or parsley, chopped, for garnish
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Mushrooms:
Lightly brush each mushroom cap with olive oil on both sides. Arrange the mushrooms on the prepared baking sheet with the gills facing up. Season with a pinch of salt and pepper.
Cook the Spinach:
In a skillet over medium heat, add a drizzle of olive oil. Sauté the garlic for 1 minute, until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Make the Filling:
In a mixing bowl, combine the cooked spinach, ricotta or cream cheese, shredded mozzarella, grated Parmesan, and red pepper flakes (if using). Season with salt and pepper, to taste. Mix well until creamy and fully combined.
Stuff the Mushrooms:
Spoon the spinach and cheese filling evenly into each mushroom cap, mounding it slightly.
Bake:
Bake the stuffed mushrooms for 15-20 minutes, until the mushrooms are tender and the filling is bubbly and lightly golden on top.
Garnish and Serve:
Remove from the oven and sprinkle with fresh basil or parsley for a burst of color and flavor.
