Description
Indulge in the rich flavors of Spinach and Cheese Stuffed Portobello Mushrooms, a delightful dish that blends tender, earthy mushrooms with a creamy, cheesy filling. Perfect for any occasion—be it a cozy weeknight dinner or an elegant gathering—these stuffed mushrooms will impress both vegetarian and meat-loving guests alike. The gooey blend of ricotta, mozzarella, and Parmesan combined with fresh spinach creates an irresistible culinary experience. Easy to prepare and healthy, this recipe is a must-try for anyone seeking a comforting yet nutritious meal.
Ingredients
Scale
- 2 large Portobello mushrooms
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 1 tablespoon butter
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- garlic powder
- salt
- black pepper
- crushed red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms and remove stems and gills.
- Place mushroom caps on a parchment-lined baking sheet; drizzle with olive oil and season.
- Bake for 10-12 minutes until soft.
- Sauté spinach in butter until wilted; let cool.
- Mix sautéed spinach with ricotta, mozzarella, Parmesan, and red pepper flakes.
- Stuff the mushroom caps with the filling; return to oven for another 10-12 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg