Description
Comforting Ricotta Stuffed Portobello Mushrooms filled with savory ricotta, fresh spinach, and topped with Parmesan cheese.
Ingredients
Scale
- 4 portobello mushrooms
- 16 oz container of ricotta cheese
- Approximately 2 cups fresh spinach
- 1–2 garlic cloves, minced
- 2 teaspoons Italian seasoning
- Parmesan cheese, as desired
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the stems from the mushrooms and chop into small pieces.
- Discard the gills from the mushroom caps.
- Wipe the mushrooms with a damp paper towel to remove dirt.
- In a skillet, heat olive oil or butter over medium heat.
- Add chopped mushroom stems and minced garlic; sauté for 4-6 minutes until fragrant.
- Add fresh spinach and sauté until wilted and tender.
- Mix the sautéed vegetables with ricotta cheese and Italian seasoning.
- Stuff the mushroom caps with the mixture, placing them in the skillet stuffed side up.
- Sprinkle with Parmesan cheese and bake for 18-20 minutes until tender and golden.
Notes
Make-Ahead: Prepare the filling in advance and store in the fridge. Slicing the bottoms of the caps helps with stability while stuffing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg