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Transform ordinary Portobello mushrooms into a gourmet delight with a cheesy spinach filling that bursts with flavor. This dish not only satisfies your cravings but also makes for an elegant appetizer or side dish that’s perfect for any occasion.
Ingredients
- 4 large Portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions/Directions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Mushrooms: Clean the Portobello mushrooms and remove the stems. If desired, gently scoop out the gills to create more space for the filling.
- Sauté Garlic and Spinach: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Cook the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
- Make the Filling: In a medium bowl, combine ricotta cheese, sautéed spinach, mozzarella, Parmesan, thyme, red pepper flakes, salt, and pepper. Mix well to combine.
- Stuff the Mushrooms: Generously fill each Portobello mushroom cap with the spinach and cheese mixture.
- Bake the Stuffed Mushrooms: Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley before serving.
Prep Time:
15 minutes
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Total Time:
40 minutes
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Servings:
4
Hashtags:
#StuffedMushrooms #PortobelloMushrooms #CheesySpinach #VegetarianDish #RicottaCheese #HealthyAppetizer #BakedMushrooms #EasyRecipes