Description
Delightfully simple Spinach & Cheese Stuffed Portobello Mushrooms, perfect as an appetizer or a main dish.
Ingredients
Scale
- 2 large Portobello mushrooms
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 2 cups fresh spinach
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms by gently wiping the caps with a damp cloth or paper towel to remove any dirt.
- Remove the stems from the mushrooms and carefully scrape out the gills using a spoon, creating space for the filling.
- Place the mushroom caps, stem side up, on a baking sheet lined with parchment paper.
- Drizzle the olive oil evenly over the mushroom caps, ensuring they are lightly coated.
- Sprinkle the garlic powder, salt, and black pepper over the mushrooms.
- Place the mushrooms in the oven and bake for 10-12 minutes, or until the mushrooms start to soften.
- While the mushrooms are baking, melt the butter in a large skillet over medium heat.
- Add the fresh spinach to the skillet and sauté, stirring occasionally, until the spinach wilts, about 3-4 minutes.
- Remove the skillet from heat and let the spinach cool slightly.
- Once the spinach has cooled, transfer it to a clean kitchen towel or paper towels to absorb any excess moisture.
- In a medium mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and crushed red pepper flakes.
- Once the spinach is dry, chop it finely and add it to the cheese mixture.
- Stir everything together until the spinach is evenly distributed throughout the cheese mixture.
- After 10-12 minutes of baking, remove the mushroom caps from the oven.
- Spoon the spinach and cheese mixture into the center of each mushroom cap, packing it in gently.
- Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
- Once done, remove the stuffed mushrooms from the oven and let them cool for a couple of minutes before serving.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes.
- These stuffed mushrooms can be made ahead of time and baked just before serving.
- Feel free to substitute the cheeses with your favorites.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Spinach, Cheese, Stuffed, Portobello, Mushrooms, Recipe