Spinach and Cheese Stuffed Portobello Mushroom
Elevate your dinner with these savory Spinach and Cheese Stuffed Portobello Mushrooms, filled with a creamy blend of cheeses and vibrant spinach.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 large portobello mushrooms
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 cups fresh spinach, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean mushrooms with a damp paper towel, remove stems, and scrape out gills. Place mushrooms on baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper. Bake for 10-12 minutes.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic, cook for 1 minute. Add chopped spinach, cook until wilted (2-3 minutes). Remove from heat.
- In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, and cooked spinach mixture.
- Remove mushrooms from oven, drain excess liquid. Fill mushroom caps with cheese-spinach mixture. Return to oven and bake for 12-15 minutes until cheese is melted and bubbly.
- Garnish with fresh basil leaves, if desired, and serve hot.
Nutrition
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg