Description
Indulge in the savory delight of Spinach and Cheese Stuffed Portobello Mushrooms, a healthy meal option that’s sure to impress family and friends. This dish combines the earthy richness of portobello mushrooms with a creamy filling of fresh spinach and a blend of cheeses, making it perfect for cozy dinners or as an elegant appetizer at gatherings. It’s simple to prepare and packed with nutritious ingredients, making it a favorite among vegetarians and mushroom lovers alike. Enjoy these stuffed mushrooms as a satisfying main course or share them as bite-sized appetizers that will leave everyone wanting more.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems.
- Brush the mushroom caps with olive oil and place them on a baking sheet, gill side up.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant.
- Add chopped spinach to the skillet and cook until wilted; then remove from heat.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, sautéed spinach, oregano, basil, salt, and pepper; mix well.
- Fill each mushroom cap generously with the cheese mixture.
- Drizzle lemon juice over each stuffed mushroom.
- Bake for 20-25 minutes until mushrooms are tender and cheese is melted.
- Allow cooling slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg