Description
Creamy ricotta and fresh spinach stuffed in tender portobello mushrooms, perfect for a comforting meal or crowd-pleasing appetizer.
Ingredients
Scale
- 4 portobello mushrooms
- 16 oz ricotta cheese
- Approximately 2 cups fresh spinach
- 1–2 minced cloves garlic
- 2 teaspoons Italian seasoning
- Parmesan cheese (as desired for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Gently remove the stems from the portobello mushrooms and chop them finely.
- Using a spoon, scrape out the gills from the mushroom caps and discard them.
- Wipe off the mushrooms with a damp paper towel.
- In a skillet, heat olive oil or butter over medium heat until glistening.
- Add the chopped mushroom stems and minced garlic. Sauté for 4-6 minutes until fragrant.
- Add the chopped spinach and sauté until wilted.
- Transfer sautéed vegetables to a bowl and mix in the ricotta cheese and Italian seasoning.
- Stuff each mushroom cap with the ricotta mixture and place them back in the skillet with the stuffed side up.
- Sprinkle Parmesan cheese on top of each mushroom.
- Bake for 18-20 minutes until the mushrooms are tender and the cheese is golden and bubbly.
Notes
Make-ahead: Prepare the stuffing a day in advance. Ingredient swaps: Use cottage cheese if ricotta is unavailable. Best enjoyed fresh but can be stored for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg