Spinach and Cheese Stuffed Portobello Mushrooms to Savor
Delicious spinach and cheese stuffed portobello mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 large portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Remove the stems from the portobello mushrooms and brush them with olive oil.
- In a skillet, sauté garlic until fragrant.
- Add chopped spinach and cook until wilted.
- In a bowl, mix ricotta, mozzarella, Parmesan, sautéed spinach, salt, pepper, and Italian seasoning.
- Stuff the mushroom caps with the cheese mixture.
- Place stuffed mushrooms on a baking sheet.
- Bake for 25 minutes or until cheese is bubbly.
- Serve warm.
Notes
- Use fresh spinach for better flavor.
- Substitute cheeses as per your preference.
- Serve as an appetizer or main dish.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg