Description
A delicious and healthy dish featuring large portobello mushrooms stuffed with a savory mixture of spinach and cheese.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add chopped spinach and cook until wilted.
- In a bowl, combine the sautéed spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, salt, pepper, and Italian seasoning.
- Stuff each portobello mushroom cap with the cheese and spinach mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables or spices to the stuffing for extra flavor.
- This dish can be served as a main course or a side dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spinach, cheese, stuffed mushrooms, portobello, vegetarian recipe