Stuffed Portobello Mushrooms with Spinach and Ricotta
Stuffed Portobello Mushrooms with Spinach and Ricotta are a mouthwatering vegetarian dish that combines the earthy flavors of large, meaty mushrooms with a creamy, savory filling. Each bite delivers a delightful blend of sautéed spinach, ricotta cheese, and aromatic garlic, baked to golden perfection. Ideal for entertaining or as a cozy meal at home, this recipe is sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 cups fresh baby spinach
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Clean the Portobello mushrooms by removing the stems and gills; rinse them under cold water and pat dry.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach until wilted. Season with salt and pepper.
- In a bowl, combine the sautéed spinach, ricotta cheese, half of the grated Parmesan, salt, and pepper; mix until creamy.
- Generously stuff each mushroom cap with the filling and sprinkle the remaining Parmesan on top.
- Bake in the preheated oven for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 stuffed mushroom (130g)
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg