Ingredients
– 4 large portobello mushrooms
– 2 cups fresh spinach, chopped
– 1 cup ricotta cheese
– 1 cup mozzarella cheese, shredded
– ½ cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions
Creating this incredible dish is a straightforward process. Just follow these easy steps:
1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
2. Prepare the Mushrooms: Clean the portobello mushrooms using a damp cloth. Remove the stems and gently scoop out the gills using a spoon. Set aside.
3. Sauté the Spinach: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat.
4. Mix the Filling: In a mixing bowl, combine the sautéed spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until thoroughly combined.
5. Stuff the Mushrooms: Generously fill each portobello mushroom with the cheese and spinach mixture, pressing lightly to pack it in.
6. Top with Cheese: Sprinkle the remaining mozzarella cheese evenly over the stuffed mushrooms.
7. Bake: Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the cheese is bubbly and golden.
8. Garnish: Once out of the oven, allow them to cool slightly, then garnish with fresh basil leaves if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Fat: 24g
- Protein: 15g