Description
Savory “cheesy spinach-stuffed portobello mushrooms” blend Mediterranean charm with wholesome ingredients, creating a delectable vegetarian masterpiece. Hearty portobello caps nestle creamy spinach and melted cheese, promising a satisfying culinary experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 large portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Cheese and Seasoning:
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Oil and Garnish:
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the oven environment by heating it to 375°F (190°C), ensuring optimal cooking conditions for the portobello mushrooms.
- Cleanse portobello mushrooms and delicately coat both surfaces with olive oil, seasoning generously with salt and pepper. Arrange them gill-side upward on a baking sheet.
- Create a flavor base by sautéing minced garlic in a skillet over medium heat until fragrant. Introduce fresh spinach and cook until completely wilted and moisture evaporates.
- Combine the cooked spinach with ricotta, mozzarella, and Parmesan cheeses in a mixing bowl. Enhance the mixture with a subtle hint of nutmeg, then season with additional salt and pepper.
- Carefully fill each mushroom cap with the creamy spinach-cheese blend, gently pressing to ensure a compact and even distribution of the filling.
- Transfer the stuffed mushrooms to the preheated oven and bake for approximately 22 minutes. Monitor until the mushroom edges become tender and the cheese transforms into a golden, bubbling surface.
- Remove from the oven and garnish with freshly chopped parsley, adding a vibrant touch of color and fresh herbaceous flavor. Serve immediately while the mushrooms are warm and cheese is perfectly melted.
Notes
- Choose portobello mushrooms with firm, intact caps to ensure they hold the filling without breaking during baking.
- Pat mushrooms dry with paper towels before brushing with olive oil to help them crisp and prevent soggy texture.
- Squeeze excess moisture from cooked spinach to prevent watery filling and maintain a creamy consistency.
- Experiment with alternative cheeses like goat cheese or plant-based alternatives for different dietary preferences.
- Use a rimmed baking sheet to catch any potential cheese drippings and prevent oven mess.
- Consider adding pine nuts or toasted breadcrumbs for extra crunch and textural contrast.
- For a low-carb option, swap ricotta with cottage cheese to reduce calorie content.
- Prep filling ahead of time and store in refrigerator for quick weeknight meal assembly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 305
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg