Description
Spinach and Cheese Stuffed Portobello Mushroom is a delicious and healthy dish packed with flavor.
Ingredients
Scale
- 2 large Portobello mushrooms
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 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 to 375°F (190°C).
- Gently wipe mushroom caps with a damp cloth to clean.
- Remove stems and scrape out the gills with a spoon to create space for filling.
- Place caps stem-side up on a parchment-lined baking sheet.
- Drizzle with olive oil and season with garlic powder, salt, and black pepper.
- Pre-bake for 10–12 minutes until slightly softened.
- Meanwhile, melt butter in a skillet over medium heat.
- Add spinach and sauté 3–4 minutes until wilted.
- Let cool slightly, then squeeze out excess moisture using paper towels.
- Finely chop spinach.
- In a bowl, combine ricotta, mozzarella, Parmesan, and red pepper flakes.
- Stir in chopped spinach until evenly mixed.
- Remove mushrooms from oven and spoon filling into each cap, gently packing it in.
- Bake another 10–12 minutes, until cheese is melted and bubbly.
- Cool for a few minutes before serving.
Notes
- Add sautéed onions or fresh garlic for deeper flavor.
- Substitute low-fat ricotta for a lighter version.
- Try provolone or goat cheese for variation.
- Broil 1–2 minutes at the end for a golden, crispy top.
- For vegan: use plant-based cheeses and replace butter with olive oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Spinach and Cheese Stuffed Portobello Mushroom, stuffed mushrooms, vegetarian recipe