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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Prepare Filling: To the sautéed vegetables, stir in the ricotta cheese, grated Parmesan cheese, salt, and black pepper until well combined.
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.
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