Description
This Spinach and Cheese Stuffed Portobello Mushroom recipe features tender mushroom caps filled with a flavorful blend of sautéed spinach, ricotta, mozzarella, and Parmesan cheeses, seasoned with garlic and red pepper flakes, then baked to bubbly perfection. It makes a delicious vegetarian appetizer or main dish that’s simple and nutritious.
Ingredients
Scale
Mushrooms and Seasoning
- 2 large Portobello mushrooms
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Spinach and Cheese 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 oven: Preheat your oven to 375°F (190°C) to prepare for baking the mushrooms.
- Clean mushrooms: Gently wipe the Portobello mushroom caps with a damp cloth or paper towel to remove any dirt.
- Remove stems and gills: Remove the stems from the mushrooms and carefully scrape out the gills with a spoon to create space for the filling.
- Prepare mushrooms for baking: Place the mushroom caps, stem side up, on a baking sheet lined with parchment paper.
- Season mushrooms: Drizzle olive oil evenly over the mushroom caps ensuring they are lightly coated, then sprinkle garlic powder, salt, and black pepper on top.
- Initial baking: Bake the mushrooms in the preheated oven for 10-12 minutes, or until they start to soften.
- Sauté spinach: While mushrooms bake, melt butter in a large skillet over medium heat. Add fresh spinach and sauté, stirring occasionally, until wilted, about 3-4 minutes.
- Drain spinach: Remove skillet from heat and transfer spinach to a kitchen towel or paper towels to absorb excess moisture. Allow to cool slightly.
- Mix cheese filling: In a medium bowl, combine ricotta, shredded mozzarella, grated Parmesan, and crushed red pepper flakes.
- Add spinach to cheese: Finely chop the cooled, drained spinach and stir it into the cheese mixture until well combined.
- Stuff mushrooms: Remove baked mushroom caps from oven after initial baking. Spoon the spinach and cheese mixture into each cap, packing gently.
- Final baking: Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes until the cheese melts and becomes bubbly.
- Cool and serve: Remove stuffed mushrooms from oven and let them cool for a couple of minutes before serving.
Notes
- Wiping mushrooms clean preserves their texture better than rinsing with water.
- Removing the gills helps prevent the mushrooms from becoming too soggy.
- Draining spinach thoroughly is essential to avoid adding excess moisture to the filling.
- You can adjust the amount of crushed red pepper flakes based on your preferred spice level.
- This recipe can be made ahead and reheated gently before serving.
