Spinach Cheese Stuffed Portobello (Print View)
Portobello mushrooms baked with cheesy spinach filling for a comforting, melty vegetarian delight.
# What You'll Need:
→ Mushrooms
01 -
4 large portobello mushrooms
→ Seasoning and Oil
02 -
3 tablespoons olive oil, divided
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Aromatics and Vegetables
05 -
2 cloves garlic, minced
06 -
4 cups fresh spinach, chopped
→ Cheese Filling
07 -
1 cup ricotta cheese
08 -
1 cup mozzarella cheese, shredded
09 -
1/4 cup Parmesan cheese, grated
10 -
1 teaspoon Italian seasoning
→ Fresh Herbs
11 -
Fresh basil leaves, for garnish (optional)
# Directions:
01 -
Set oven to 375°F. Line a baking sheet with parchment paper.
02 -
Gently clean portobello mushrooms with a damp paper towel. Detach stems and use a spoon to carefully scrape out the gills.
03 -
Place mushrooms gill side up on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and black pepper. Bake for 10 to 12 minutes until just tender.
04 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add chopped spinach and sauté for 2 to 3 minutes until wilted. Remove from heat.
05 -
In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and Italian seasoning. Stir in the sautéed spinach mixture until fully incorporated.
06 -
Remove mushrooms from oven and tilt to drain any excess liquid from the cavities. Spoon the cheese and spinach mixture evenly into each mushroom cap.
07 -
Return the filled mushrooms to the oven. Bake for 12 to 15 minutes, or until the cheese is fully melted and bubbling.
08 -
Remove from oven and top with fresh basil leaves before serving, if desired.
# Notes:
01 -
For optimal texture, drain excess moisture from mushrooms after prebaking to prevent soggy filling.