Name: Ricotta Stuffed Portobello Mushrooms Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 large portobello mushrooms; Approximately 2 cups fresh spinach, chopped; 1-2 cloves garlic, minced; 16 oz container ricotta cheese; Parmesan cheese, as desired for topping; 2 teaspoons Italian seasoning; Olive oil or butter, for sautéing

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Introduction

Ricotta Stuffed Portobello Mushrooms are a delicious and satisfying vegetarian dish that’s perfect as an appetizer or a light main course. The creamy ricotta filling combined with sautéed spinach and garlic offers rich flavors that perfectly complement the meaty mushrooms.

The image shows four large dark brown mushrooms placed inside a black cast iron pan. Each mushroom cap is filled with a creamy, white cheese mixture that has small bits of green herbs and a slightly melted texture on top. The pan is resting on a white cloth on top of a wooden board, with a white marbled textured surface underneath. The mushrooms are arranged in a circular pattern within the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 portobello mushrooms
16 oz ricotta cheese
Approximately 2 cups fresh spinach
1-2 cloves garlic, minced
2 teaspoons Italian seasoning
Parmesan cheese, as desired
Olive oil or butter, for sautéing

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Remove the stems from the portobello mushrooms and chop them finely.
Step 3: Remove the gills from the mushroom caps using a metal spoon and discard them.
Step 4: Wipe the mushrooms clean with a damp paper towel.
Step 5: Heat olive oil or butter in a cast-iron skillet over medium heat.
Step 6: Sauté the chopped mushroom stems and minced garlic for 4 to 6 minutes until softened.
Step 7: Chop the spinach and add it to the skillet, cooking until wilted.
Step 8: Transfer the cooked vegetables to a bowl and mix in the ricotta cheese and Italian seasoning.
Step 9: Stuff each mushroom cap with the ricotta mixture and place them in the skillet or baking dish, stuffed side up.
Step 10: Sprinkle the tops with parmesan cheese to your liking.
Step 11: Bake in the preheated oven for 18-20 minutes until the mushrooms are tender and the filling is heated through.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the ricotta mixture.
Try using fresh herbs like basil or parsley in place of Italian seasoning for a different twist.
Substitute part of the ricotta with shredded mozzarella for a gooier texture.
Use a small brush to oil the mushrooms before baking to enhance browning and moisture.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325-degree oven until warmed through, or microwave on medium power in short intervals to avoid drying out the ricotta filling.

How to Serve

A close-up view of four large dark brown filled mushrooms cooked in a black skillet. Each mushroom is filled with a creamy mixture that is pale yellow with green flecks, likely spinach, and melted cheese. The filling is generously heaped over each mushroom cap, with some cheese strands melting and hanging over the edges. The skillet sits on a wooden surface, showing some drips of oil or sauce around the mushrooms. The texture of the mushroom caps looks soft and fragrant from cooking. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms and keep them covered in the refrigerator for a few hours before baking. Just bring them to room temperature before putting them in the oven for even cooking.

What can I use instead of portobello mushrooms?

Large white or cremini mushrooms can be used as a substitute. They are smaller, so you may need more to serve the same number of people, and adjust baking time accordingly.