Spinach and Cheese Stuffed Portobello Mushroom
Discover the delightful Spinach and Cheese Stuffed Portobello Mushroom Recipe that combines wholesome ingredients with rich flavors. These stuffed mushrooms are a perfect addition to any dinner table, whether it’s a busy weeknight or a special family gathering. The earthy Portobello caps are filled with a creamy mixture of fresh spinach, ricotta, and mozzarella cheese, creating a satisfying dish that’s both nutritious and indulgent. Easy to prepare and customize, this recipe is sure to impress everyone from kids to adults.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Baking
- Cuisine: American
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
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms and remove the stems. Brush them with olive oil.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted.
- In a bowl, combine ricotta, mozzarella, Parmesan, sautéed spinach mixture, oregano, basil, salt, and pepper until mixed well.
- Stuff each mushroom cap generously with the filling and drizzle with lemon juice.
- Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes until cheese is melted and mushrooms are tender.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 120g)
- Calories: 180
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg