Description
Spinach Cheese Stuffed Portobello Mushrooms are an irresistible blend of creamy cheese and fresh spinach, nestled in large, meaty mushroom caps. This versatile dish serves beautifully as an appetizer or a light main course, making it perfect for family dinners or special occasions. With only 25 minutes from prep to plate, these stuffed mushrooms are not just quick to make but also packed with flavor and nutrients. The rich combination of ricotta, cream cheese, mozzarella, and Parmesan creates a delicious filling that will leave everyone wanting more. Plus, you can easily customize this recipe by adding your favorite herbs or spices to suit your taste. Enjoy these delightful bites warm, garnished with fresh parsley and a sprinkle of extra cheese!
Ingredients
- 4 large Portobello mushrooms
- 2 cups fresh spinach
- 2 cloves garlic
- ½ cup ricotta cheese
- ¼ cup cream cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup breadcrumbs (optional)
- Fresh parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet.
- Clean the mushrooms and brush them with olive oil; pre-bake for 5-7 minutes.
- Sauté minced garlic in olive oil, add spinach until wilted, then combine with cheeses and seasonings.
- Stuff the mixture into the mushrooms and top with remaining mozzarella.
- Bake for another 10-12 minutes until golden and bubbly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom (90g)
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg