Description
These Spinach and Cheese Stuffed Portobello Mushrooms are a flavorful and satisfying vegetarian dish. The combination of ricotta, mozzarella, and Parmesan cheeses with fresh spinach creates a rich and creamy filling that pairs perfectly with the meaty Portobello mushrooms.
Ingredients
Units
Scale
Mushrooms:
-
- 2 large Portobello mushrooms
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Filling:
- 1 tablespoon butter
- 2 cups fresh spinach
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the mushrooms: Remove the stems from the Portobello mushrooms and gently scrape out the gills. Brush the mushrooms with olive oil and season with garlic powder, salt, and pepper.
- Make the filling: In a skillet, melt butter and sauté spinach until wilted. In a bowl, combine spinach, ricotta, mozzarella, Parmesan, and red pepper flakes.
- Stuff the mushrooms: Divide the filling evenly between the mushrooms, pressing it down gently.
- Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for about 20 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the stuffed mushrooms hot and enjoy!
Notes
- You can customize the filling by adding ingredients like sun-dried tomatoes, roasted red peppers, or cooked quinoa.
- For a lower-fat option, use low-fat cheeses or substitute some of the cheese with Greek yogurt.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg