Irresistible Stuffed Portobello Mushrooms with Spinach & Ricotta

The aroma of Stuffed Portobello Mushrooms with Spinach and Ricotta wafts through the air like a gentle hug from grandma, making your taste buds tingle with anticipation. Imagine sinking your teeth into a plump mushroom cap, bursting with creamy ricotta and vibrant spinach, all seasoned to perfection. Tuscan white bean soup It’s like a party in your mouth where every bite brings a new flavor guest that you didn’t even know you invited.

Now, picture this: it’s Friday night, and you’re contemplating whether to order takeout again or whip up something fabulous at home. You reach for these stuffed beauties, and suddenly, you’re transformed from couch potato to gourmet chef. This dish is not just food; it’s an experience that brings joy to any dinner table or cozy gathering with friends. Trust me, once you make these stuffed mushrooms, every meal will feel like a celebration!

Ingredients for Stuffed Portobello Mushrooms with Spinach and Ricotta

Here’s what you’ll need to make this delicious dish:

• Portobello Mushrooms: Choose large, firm caps for the best stuffing experience; they should be free of blemishes.
• Fresh Spinach: Use young spinach leaves for a milder flavor; wash them thoroughly before cooking.
• Ricotta Cheese: Opt for whole-milk ricotta for creaminess; it binds everything together beautifully.
• Parmesan Cheese: Grated parmesan adds a salty kick; fresh is ideal but pre-grated works too.
• Garlic: Fresh garlic gives depth to the filling; chop it finely to release its aromatic oils.
• Olive Oil: A drizzle of extra virgin olive oil enhances flavor and adds richness.
• Italian Seasoning: This blend of herbs brings a classic touch; feel free to adjust according to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Stuffed Portobello Mushrooms with Spinach and Ricotta

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). While it’s heating up, grab a baking dish and give it a light spray of nonstick cooking spray—this will help those juicy mushrooms slide right out later.

Step 2: Prepare the Mushroom Caps

Gently clean the portobello mushroom caps with a damp cloth or paper towel. Remove the stems and use a spoon to scoop out the gills—this creates more space for that scrumptious filling.

Step 3: Sauté the Spinach

In a skillet over medium heat, add a splash of olive oil and toss in your chopped garlic. Sauté until fragrant (about one minute), then add the spinach. Cook until wilted, which should take about three minutes. Set this vibrant mixture aside.

Step 4: Mix the Filling

In a bowl, combine ricotta cheese, sautéed spinach, half of the grated Parmesan cheese, and Italian seasoning. Stir well until all ingredients are melded into cheesy goodness.

Step 5: Stuff Those Mushrooms

Spoon generous portions of your ricotta-spinach mixture into each mushroom cap until they’re overflowing with deliciousness. Sprinkle remaining Parmesan on top for an irresistible crust.

Step 6: Bake Away

Place stuffed mushrooms in your prepared baking dish and bake for about 25-30 minutes or until golden brown on top. The kitchen will smell divine!

Transfer to plates and drizzle with additional olive oil for the perfect finishing touch.

And there you have it! Your journey through creating Stuffed Portobello Mushrooms with Spinach and Ricotta has reached its delectable conclusion. Enjoy each bite as you savor not just dinner but also the laughter shared around your table!

Perfecting the Cooking Process

Start by preheating your oven to 375°F. While it warms up, clean the portobello mushrooms and remove the stems. Sauté spinach until wilted, mix it with ricotta and seasonings, then stuff the mixture into each mushroom cap before baking for 25 minutes.

Add Your Touch

Feel free to jazz things up! Swap out ricotta for goat cheese if you’re feeling fancy or add sun-dried tomatoes for a punch of flavor. You can even throw in some chopped walnuts for crunch or sprinkle with fresh herbs before serving.

Storing & Reheating

To store leftovers, keep them in an airtight container in the fridge for up to three days. For reheating, pop them back in the oven at 350°F until warmed through, ensuring they retain their delicious texture.

Sometimes I whip up stuffed portobello mushrooms for friends who claim they don’t like vegetables. The look on their faces when they realize they’ve devoured an entire mushroom is priceless!

FAQs:

What are the main ingredients for Stuffed Portobello Mushrooms with Spinach and Ricotta?

Stuffed Portobello Mushrooms with Spinach and Ricotta primarily require large portobello mushrooms, fresh spinach, ricotta cheese, garlic, and parmesan cheese. You can enhance the flavor by adding herbs like basil or oregano. Make sure to use high-quality ingredients to achieve a delicious and satisfying dish. savory mushroom pot pie This recipe is perfect for a vegetarian meal or as a side dish at gatherings. Each ingredient plays a vital role in creating a harmonious balance of flavors and textures.

How long does it take to prepare Stuffed Portobello Mushrooms with Spinach and Ricotta?

Preparation time for Stuffed Portobello Mushrooms with Spinach and Ricotta typically takes about 15 minutes, while cooking time ranges from 20 to 25 minutes. Overall, you can have this delightful dish ready in under an hour. pumpkin chickpea curry The quick prep makes it an excellent choice for weeknight dinners or last-minute entertaining. Just ensure that you follow the steps carefully to enjoy perfectly cooked mushrooms filled with creamy goodness.

Can I make Stuffed Portobello Mushrooms in advance?

Yes, you can prepare Stuffed Portobello Mushrooms with Spinach and Ricotta in advance. You can assemble the stuffed mushrooms a few hours before baking them. Store them covered in the refrigerator until you are ready to cook. eggplant and ricotta lasagna When you’re ready, simply preheat your oven and bake them according to the recipe instructions. This method allows for convenience without sacrificing flavor or quality, making it easier to serve hot and fresh.

Are Stuffed Portobello Mushrooms gluten-free?

Stuffed Portobello Mushrooms with Spinach and Ricotta can easily be made gluten-free by ensuring that all ingredients used are gluten-free certified. Typically, this recipe does not include any bread or wheat-based products, making it naturally suitable for those following a gluten-free diet. Always check product labels for allergens if you’re serving guests with dietary restrictions. This dish offers a hearty option that everyone can enjoy without worry.

Conclusion for Stuffed Portobello Mushrooms with Spinach and Ricotta:

Stuffed Portobello Mushrooms with Spinach and Ricotta present a delightful blend of flavors that appeal to both vegetarians and meat-lovers alike. With simple ingredients like portobello mushrooms, spinach, and ricotta cheese, this dish is easy to prepare yet impressive enough for special occasions. Whether served as an appetizer or main course, they bring a burst of taste that satisfies any palate. Enjoy these delicious stuffed mushrooms at your next gathering or family dinner! For more inspiration, check out this Garlic Shrimp Recipe recipe.

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Stuffed Portobello Mushrooms with Spinach and Ricotta

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• Author: Clare Schmidt
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Stuffed Portobello Mushrooms with Spinach and Ricotta offer a delicious fusion of flavors that elevate any meal. These vibrant mushrooms are generously filled with creamy ricotta and fresh spinach, creating an irresistible dish that is perfect for weeknight dinners or elegant gatherings. Easy to prepare yet impressive, they will delight even the most discerning palates.

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Ingredients

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• 4 large Portobello mushrooms
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1 tsp Italian seasoning

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. Clean mushroom caps, removing stems and gills.
3. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant. Add spinach and cook until wilted, about 3 minutes.
4. In a bowl, mix ricotta, sautéed spinach, half of the Parmesan cheese, and Italian seasoning until well combined.
5. Generously fill each mushroom cap with the ricotta-spinach mixture. Top with remaining Parmesan.
6. Bake for 25-30 minutes or until golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 stuffed mushroom (150g)
• Calories: 220
• Sugar: 2g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 35mg