Stuffed Portobello Mushrooms Spinach (Print Version)
Portobello mushrooms filled with savory spinach, cheese, and herbs then baked to golden perfection.
# What You'll Need:
→ Vegetables
01 - 4 large portobello mushrooms, stems removed
02 - 2 cups fresh spinach, chopped
03 - 2 cloves garlic, minced
→ Cheeses
04 - 1/2 cup ricotta cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1/4 cup grated Parmesan cheese
→ Pantry
07 - Olive oil, for brushing
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Preheat the oven to 375°F (190°C).
02 - Remove the stems from the portobello mushrooms and gently brush both sides with olive oil. Season the mushrooms with salt and freshly ground black pepper.
03 - In a medium skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in chopped spinach and cook until wilted, about 2 minutes.
04 - Transfer the sautéed spinach and garlic to a bowl. Add ricotta, shredded mozzarella, and grated Parmesan cheeses. Mix until fully combined and season with salt and pepper.
05 - Spoon the cheese and spinach filling evenly into each mushroom cap, pressing gently to fill.
06 - Arrange stuffed mushrooms on a baking sheet. Bake in the preheated oven until the tops are golden and bubbling, about 20 minutes.
# Additional Tips::
01 -
- Easy enough for weeknights ready in half an hour
- Vegetarian friendly and can be made gluten free
- Hearty enough to serve as a main or show off as a starter
- Uses simple fresh produce found almost year round
02 -
- Great source of iron and vitamins from spinach
- Works beautifully for meal prep or make ahead gatherings
- Gluten free by nature no breadcrumbs required
03 -
- Broil the mushrooms for the last minute to add color and crunch on top
- Use a melon baller to hollow out a bit more space in each mushroom cap if you need extra filling
- Do not over salt the mixture Parmesan and ricotta already bring salty notes a pinch is often enough