Print

Spinach and Cheese Stuffed Portobello Mushroom Recipe

Spinach and Cheese Stuffed Portobello Mushroom Recipe

5.2 from 11 reviews

These Spinach and Cheese Stuffed Portobello Mushrooms are a flavorful and satisfying vegetarian dish that is perfect for a hearty meal. The earthy portobello mushrooms are filled with a creamy spinach and cheese mixture, then baked to perfection with gooey melted mozzarella on top.

Ingredients

Scale

Mushroom Caps:

  • 4 large portobello mushroom caps, stems and gills removed
  • 2 tablespoons olive oil

Spinach and Cheese Filling:

  • 1 teaspoon garlic, minced
  • 1/2 cup onion, finely chopped
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese, plus extra for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Prepare Mushrooms: Brush both sides of the mushroom caps with olive oil and place them gill-side up on the baking sheet. Bake for about 10 minutes, or until they start to release water.
  3. Prepare Filling: In a large skillet, heat olive oil over medium heat. Sauté garlic and onion until softened. Add spinach and cook until wilted. Remove from heat and let cool slightly.
  4. Make Spinach and Cheese Mixture: In a bowl, combine the sautéed spinach mixture with ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg. Mix well.
  5. Fill Mushrooms: Spoon the cheese and spinach mixture evenly into the mushroom caps. Top with shredded mozzarella cheese.
  6. Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
  7. Serve: Garnish with grated Parmesan cheese before serving. Enjoy your Spinach and Cheese Stuffed Portobello Mushrooms!

Nutrition

Keywords: Spinach and Cheese Stuffed Portobello Mushrooms, Stuffed Mushrooms, Vegetarian Main Dish, Portobello Mushroom Recipe