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