Spinach and Cheese Stuffed Portobello Mushrooms
Spinach and Cheese Stuffed Portobello Mushrooms are a deliciously satisfying dish that brings together hearty portobello mushrooms and a rich filling of creamy cheeses and fresh spinach. Perfect for lunch, dinner, or as an enticing appetizer, this recipe is both nutritious and easy to prepare. With simple ingredients and straightforward steps, you can create a gourmet experience right in your kitchen. These stuffed mushrooms are sure to impress your guests while also appealing to vegetarians and meat-lovers alike. Enjoy the burst of flavors in every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
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, roughly chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush the mushroom caps with olive oil and place them gill-side up on the baking sheet. Bake for about 10 minutes.
- In a skillet, heat remaining olive oil over medium heat. Sauté garlic and onion until softened (about 3-4 minutes).
- Add spinach to the skillet and cook until wilted (approximately 2-3 minutes). Remove from heat.
- In a mixing bowl, combine the sautéed mixture with ricotta, Parmesan, salt, pepper, and nutmeg if desired.
- Spoon the filling evenly into each mushroom cap and top with shredded mozzarella.
- Return to oven and bake for another 15-20 minutes until cheese is bubbly and golden.
Nutrition
- Serving Size: 1 stuffed mushroom cap (approx. 120g)
- Calories: 245
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 40mg