Stuffed Portobello Mushrooms with Spinach and Ricotta Recipe

Introduction

Stuffed Portobello Mushrooms are a delicious and satisfying appetizer or main dish. Filled with a savory mix of spinach, cheeses, and aromatic vegetables, they are easy to prepare and bake to golden perfection.

Ingredients

• 4 large portobello mushrooms (stems removed)
• 1/2 cup onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 cup fresh spinach (chopped)
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese (grated)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs
• 1/4 cup mozzarella cheese (shredded)

Instructions

1. Step 1: Preheat the oven to 375°F. Gently clean the mushrooms with a damp cloth and remove the stems. Brush the mushroom caps with olive oil and place them gill-side up on a baking sheet.
2. Step 2: Bake the mushroom caps for 10 minutes to release moisture. Remove from the oven and set aside.
3. Step 3: In a skillet over medium heat, sauté the onion and garlic in olive oil until the onion is translucent, about 5 minutes. Add the chopped spinach and cook until just wilted, about 2 minutes.
4. Step 4: Remove the skillet from heat. Stir in the ricotta, Parmesan, salt, and black pepper until well combined.
5. Step 5: Spoon the filling evenly into each mushroom cap. Sprinkle the tops with breadcrumbs and shredded mozzarella cheese.
6. Step 6: Bake the stuffed mushrooms for 15 minutes or until the cheese is bubbly and golden. Serve warm.

Tips & Variations

• For a richer flavor, add a handful of toasted pine nuts or chopped sun-dried tomatoes to the filling mixture.
• You can substitute kale or Swiss chard for the spinach if you prefer a different leafy green.
• Use gluten-free breadcrumbs to make this dish suitable for gluten-sensitive diets.
• To add a bit of heat, sprinkle some red pepper flakes into the filling.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes or until warmed through to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed mushrooms ahead of time?

Yes, you can stuff the mushrooms and keep them covered in the refrigerator for up to 24 hours before baking. Just add baking time if baking straight from the fridge.

Can I use other types of mushrooms for this recipe?

Portobello mushrooms work best because of their size and shape, but you can use large cremini or button mushrooms. Adjust filling and baking time accordingly.

Stuffed Portobello Mushrooms with Spinach and Ricotta Recipe

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★★★★★

4.6 from 58 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This delicious recipe for Stuffed Portobello Mushrooms features large mushroom caps filled with a savory mixture of sautéed onions, garlic, fresh spinach, ricotta, and Parmesan cheese. Topped with mozzarella and breadcrumbs, these baked mushrooms make a perfect appetizer or light meal, bursting with rich flavors and a gooey cheese topping.

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Ingredients

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Mushrooms

• 4 large portobello mushrooms (stems removed)
• 1 tablespoon olive oil (for brushing)

Filling

• 1/2 cup onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil (for sautéing)
• 1 cup fresh spinach (chopped)
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese (grated)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Topping

• 1/4 cup breadcrumbs
• 1/4 cup mozzarella cheese (shredded)

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Instructions

1. Prep the Mushrooms: Preheat the oven to 375°F. Gently clean the mushrooms with a damp cloth and remove the stems. Brush each mushroom cap with olive oil and place them gill-side up on a baking sheet.
2. Bake Mushrooms: Bake the mushroom caps in the preheated oven for 10 minutes to release moisture. Remove from the oven and set aside to cool slightly.
3. Sauté Vegetables: In a skillet over medium heat, warm the olive oil and sauté the finely chopped onion and minced garlic until the onion becomes translucent, about 5 minutes. Add chopped spinach and cook until just wilted, about 2 minutes, then remove from heat.
4. Prepare Filling: To the sautéed vegetables, stir in the ricotta cheese, grated Parmesan cheese, salt, and black pepper until well combined.
5. Stuff Mushrooms: Spoon the prepared filling evenly into each mushroom cap. Sprinkle the tops with breadcrumbs followed by shredded mozzarella cheese to create a flavorful, golden crust.
6. Final Bake: Return the stuffed mushrooms to the oven and bake for an additional 15 minutes or until the cheese is bubbly and golden brown. Serve warm for best flavor and texture.

Notes

• Be sure to clean mushrooms gently with a damp cloth instead of rinsing to prevent them from becoming soggy.
• For a richer flavor, use freshly grated Parmesan and mozzarella cheese.
• Feel free to add herbs like thyme or oregano to the filling for added aroma and taste.
• This recipe can be made vegetarian by ensuring the cheese used is free from animal rennet.
• Serve stuffed mushrooms as an appetizer, side dish, or light main course accompanied by a salad.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Keywords: Stuffed mushrooms, Portobello mushrooms, baked appetizer, vegetarian recipe, ricotta filling, cheese stuffed mushrooms