Description
These Spinach and Cheese Stuffed Portobello Mushrooms are a delicious and satisfying vegetarian dish featuring large portobello mushroom caps filled with a savory mixture of sautéed spinach, ricotta, mozzarella, Parmesan cheese, and a hint of crushed red pepper flakes. Baked to perfection, this recipe is perfect as a hearty appetizer or a light main course.
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
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 ensure it’s ready for baking the mushrooms.
- Clean the Mushrooms: Gently wipe the Portobello mushroom caps with a damp cloth or paper towel to remove any dirt without soaking them.
- Prepare Mushroom Caps: Remove the stems and carefully scrape out the gills from the inside of each mushroom using a spoon to create space for the filling.
- Arrange Mushrooms on Baking Sheet: Place the mushroom caps stem side up on a baking sheet lined with parchment paper for easy cleanup.
- Season Mushrooms: Drizzle olive oil evenly over the mushroom caps, then sprinkle garlic powder, salt, and black pepper evenly over them.
- Initial Bake: Place the mushrooms in the preheated oven and bake for 10-12 minutes until they begin to soften.
- Sauté Spinach: While mushrooms bake, melt butter in a large skillet over medium heat. Add fresh spinach and sauté for 3-4 minutes until wilted, stirring occasionally.
- Drain Spinach: Remove skillet from heat and allow spinach to cool slightly. Transfer spinach to a clean towel or paper towels and squeeze out excess moisture thoroughly.
- Mix Filling: In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and crushed red pepper flakes. Chop the drained spinach finely and add to the cheese mixture. Stir well to combine evenly.
- Fill Mushrooms: Remove mushrooms from oven after initial baking. Spoon the spinach and cheese filling into each mushroom cap and gently pack it in.
- Final Bake: Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes until the cheese is melted, bubbly, and golden.
- Cool and Serve: Remove baked stuffed mushrooms from the oven and allow them to cool for a couple of minutes before serving warm.
Notes
- Removing the mushroom gills prevents excessive moisture and creates room for filling.
- Squeezing out excess spinach moisture is key to avoiding soggy filling.
- You can adjust crushed red pepper flakes according to your spice preference.
- Use fresh spinach for best flavor and texture; frozen spinach can be used if thoroughly drained.
- Serve as an appetizer, a side dish, or a light vegetarian main course.
