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Spinach and Cheese Stuffed Portobello Mushroom Recipe

Spinach and Cheese Stuffed Portobello Mushroom Recipe
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★★★★★

5.1 from 5 reviews

Delicious Spinach and Cheese Stuffed Portobello Mushrooms, featuring a savory blend of ricotta, mozzarella, and Parmesan cheeses combined with sautéed fresh spinach and herbs, baked to perfection for a hearty vegetarian appetizer or main dish.

Ingredients

Scale

Mushrooms

  • 4 large Portobello mushrooms

Filling

  • 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

  1. Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the stuffed mushrooms later.
  2. Prepare Mushrooms: Clean the Portobello mushrooms by gently wiping them with a damp cloth and remove the stems to create space for the filling.
  3. Brush Mushrooms: Brush the mushroom caps with olive oil and place them on a baking sheet, gill side up, to ensure even cooking and prevent sticking.
  4. Sauté Garlic and Spinach: In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, then add chopped spinach and cook until wilted. Remove from heat.
  5. Mix Filling: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, sautéed spinach and garlic, dried oregano, dried basil, salt, and pepper until well blended.
  6. Stuff Mushrooms: Spoon the cheese and spinach mixture evenly into each mushroom cap, filling them generously but without spilling.
  7. Add Lemon Juice: Drizzle lemon juice over the stuffed mushrooms to enhance the flavor with a fresh, tangy note.
  8. Bake: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
  9. Serve: Remove from the oven and let the mushrooms cool slightly before serving to allow the filling to set.

Notes

  • Use fresh, firm Portobello mushrooms for best results.
  • Feel free to substitute or add herbs like thyme or parsley for extra flavor.
  • For a vegan option, replace cheeses with plant-based alternatives.
  • Serve as a main course or a hearty appetizer.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated.

Nutrition

Keywords: stuffed mushrooms, Portobello mushroom recipe, spinach and cheese, vegetarian appetizer, baked mushrooms

Find it online: https://nataliereeve.com/spinach-and-cheese-stuffed-portobello-mushroom-recipe/