Spinach and Ricotta Stuffed Portobello Mushrooms
Indulge in the rich flavors of Spinach and Ricotta Stuffed Portobello Mushrooms—an easy, healthy dish that brings joy to your kitchen. Perfect for busy weeknights or family gatherings, these delightful mushrooms combine creamy ricotta and fresh spinach to create a satisfying and nutritious meal. With just a few simple ingredients, you can whip up this comforting dish that’s not only delicious but also fits well into your healthy eating plan. Enjoy them as a main course or an impressive appetizer that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 portobello mushrooms
- 2 cups ricotta cheese (16 oz container)
- 1/2 cup mozzarella cheese (shredded)
- 2 cups spinach (or 2 handfuls)
- 2 cloves garlic
- 2 tsp Italian seasoning
- 1/2 tsp salt and pepper
- 1 tbsp olive oil (extra virgin)
Instructions
- Preheat your oven to 350°F (175°C).
- Clean the portobello mushrooms by wiping them with a damp cloth; remove the caps to create space for stuffing.
- In a pan over medium heat, sauté the spinach and minced garlic in olive oil for about 3-5 minutes until cooked down.
- In a large bowl, mix the sautéed spinach with ricotta cheese, mozzarella, Italian seasoning, salt, and pepper until well combined.
- Stuff each mushroom cap with the filling evenly and place them on a baking sheet.
- Bake for 20 minutes until golden brown on top. For a crispy finish, broil for an additional 2-3 minutes.
Nutrition
- Serving Size: 1 stuffed mushroom (150g)
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg