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Spinach and Cheese Stuffed Portobello Mushroom

Spinach and Cheese Stuffed Portobello Mushroom Recipe
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Indulge in a delightful Spinach and Cheese Stuffed Portobello Mushroom recipe that promises to be a hit at your dining table! These hearty mushrooms are filled with a creamy mixture of ricotta, mozzarella, and Parmesan cheeses, combined with fresh spinach and aromatic herbs. Not only are they easy to prepare, but they also serve as an impressive appetizer, side dish, or even a satisfying main course. This recipe is perfect for any occasion, providing a burst of flavor and nutrition in each bite. Enjoy them baked to perfection and served warm for an unforgettable meal that everyone will appreciate.

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

  1. Preheat the oven to 375°F (190°C).
  2. Clean the Portobello mushrooms with a damp cloth and remove the stems.
  3. Brush the mushroom caps with olive oil and place them on a baking sheet with the gill side up.
  4. In a skillet, heat olive oil over medium heat; sauté minced garlic until fragrant (about 30 seconds), then add spinach until wilted (approximately 2 minutes). Remove from heat.
  5. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, sautéed spinach, oregano, basil, salt, and pepper; mix well.
  6. Spoon the filling evenly into each mushroom cap and drizzle lemon juice on top.
  7. Bake for about 20-25 minutes until the cheese is melted and mushrooms are tender.
  8. Let cool slightly before serving.

Nutrition

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