Ricotta Stuffed Portobello Mushrooms Recipe
These Ricotta Stuffed Portobello Mushrooms are a delicious and comforting vegetarian dish featuring large portobello caps filled with a savory mixture of ricotta cheese, sautéed spinach, garlic, and Italian seasoning, then baked to perfection with a golden parmesan topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 stuffed mushrooms (serves 2-4) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 4 large portobello mushrooms
- Approximately 2 cups fresh spinach, chopped
- 1–2 cloves garlic, minced
Dairy
- 16 oz container ricotta cheese
- Parmesan cheese, as desired for topping
Seasonings & Oils
- 2 teaspoons Italian seasoning
- Olive oil or butter, for sautéing
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the stuffed mushrooms.
- Prepare Mushrooms: Remove the stems from the portobello mushrooms and chop them finely. Next, scoop out and discard the gills from the mushroom caps with a metal spoon, then wipe the caps clean with a damp paper towel.
- Sauté Stems and Garlic: Heat olive oil or butter in a cast-iron skillet over medium heat. Add the chopped mushroom stems and minced garlic, sautéing for 4 to 6 minutes until fragrant and softened.
- Add Spinach: Add the chopped spinach to the skillet and continue to sauté with the mushroom stems and garlic until the spinach is thoroughly wilted.
- Mix Filling: Transfer the sautéed vegetables to a bowl. Stir in the ricotta cheese and 2 teaspoons of Italian seasoning until evenly combined.
- Stuff Mushrooms: Spoon the ricotta and vegetable mixture into each mushroom cap, filling them generously. Place the stuffed mushrooms back into the cast-iron skillet or a baking dish with the stuffed side facing up.
- Add Parmesan: Sprinkle Parmesan cheese generously over the tops of the stuffed mushrooms for a flavorful crust.
- Bake: Bake the stuffed mushrooms in the preheated oven for 18 to 20 minutes, until the cheese is set and lightly golden on top.
Notes
- For a richer flavor, use butter instead of olive oil to sauté the vegetables.
- You can add crushed red pepper flakes to the filling for a spicy kick.
- If preferred, substitute fresh spinach with frozen spinach that has been well-drained.
- Serve as an appetizer, side dish, or light main course with a crisp salad.
- To make it vegan, substitute ricotta and parmesan with plant-based cheese alternatives.
Keywords: ricotta stuffed mushrooms, portobello mushrooms recipe, vegetarian appetizer, baked mushrooms, Italian appetizer
