Spinach and Cheese Stuffed Portobello Mushrooms
Spinach and Cheese Stuffed Portobello Mushrooms are a deliciously satisfying dish that perfectly balances nutrition and flavor. These hearty mushrooms are filled with a creamy blend of spinach, ricotta, and mozzarella, making them an ideal choice for appetizers, side dishes, or even a main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 1 teaspoon garlic (minced)
- 1/2 cup onion (finely chopped)
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt, pepper, nutmeg (for seasoning)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush the mushroom caps with olive oil and place them gill-side up on the baking sheet. Bake for about 10 minutes until they start releasing water.
- In a skillet over medium heat, sauté garlic and onion in remaining olive oil for 3-4 minutes until softened.
- Add spinach and cook until wilted, about 2-3 minutes. Remove from heat to cool slightly.
- Combine sautéed vegetables with ricotta, Parmesan, salt, pepper, and nutmeg in a mixing bowl.
- Spoon the filling into each mushroom cap and top with mozzarella cheese.
- Bake for another 15-20 minutes until the cheese is bubbly and golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg