Ingredients
- 4 large Portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup ricotta cheese
- ¼ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional, for heat)
- ¼ cup breadcrumbs (optional, for a crispy topping)
Optional Garnishes:
- Fresh parsley, chopped
- Extra Parmesan cheese for sprinkling
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Gently clean the Portobello mushrooms using a damp paper towel to remove any dirt. Remove the stems and, if desired, scrape out some of the gills with a spoon to create more space for the filling.
Brush both sides of each mushroom cap with olive oil and place them on the baking sheet gill-side up. Sprinkle lightly with salt and pepper, then bake for 5-7 minutes to release excess moisture. After baking, carefully pat them dry with a paper towel.
While the mushrooms are baking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chopped spinach and cook for 1-2 minutes until wilted. Season with a pinch of salt, black pepper, and Italian seasoning. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked spinach with ricotta cheese, cream cheese, half of the mozzarella cheese, Parmesan cheese, and red pepper flakes (if using). Stir until well combined. The mixture should be creamy and spreadable.
Spoon the cheesy spinach mixture evenly into each pre-baked mushroom cap. Sprinkle the remaining mozzarella cheese on top, along with breadcrumbs if you want a crispy topping.
Return the stuffed mushrooms to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. If you want a golden, slightly crispy top, switch the oven to broil for the last 1-2 minutes, but keep an eye on them to prevent burning.
Remove from the oven and let the mushrooms cool for a couple of minutes before serving. Garnish with fresh parsley and a sprinkle of extra Parmesan cheese for a finishing touch. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220
- Sugar: 2g
- Fat: 16g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 12g