Spinach and Cheese Stuffed Portobello Mushroom
If you’re craving a delicious vegetarian meal bursting with flavor, these Creamy Spinach and Cheese Stuffed Portobello Mushrooms are a perfect choice. With meaty Portobello caps filled with a rich, cheesy spinach mixture, this dish is both comforting and satisfying. Serve them as a main course or an elegant appetizer, and you’re sure to impress. The blend of ricotta, mozzarella, and Parmesan cheeses, combined with fresh spinach and aromatic spices, makes this dish as nutritious as it is indulgent. Ideal for busy weeknights or special occasions, these stuffed mushrooms are simple to make and loaded with flavor.
Ingredients:
**Produce:**
– 1 teaspoon garlic, minced
– ½ cup onion, finely chopped
– 2 cups fresh spinach
**Baking & Spices:**
– ¼ teaspoon black pepper
– ¼ teaspoon nutmeg
– ¼ teaspoon salt
**Oils & Vinegars:**
– 2 tablespoons olive oil
**Dairy:**
– ½ cup mozzarella cheese, shredded
– ¼ cup Parmesan cheese, grated
– ½ cup ricotta cheese
**Other:**
– 4 large Portobello mushroom caps (stems and gills removed)
Instructions:
1. **Preheat the Oven:**
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. **Prepare the Mushroom Caps:**
Clean the Portobello mushrooms by wiping them with a damp paper towel. Remove the stems and gills using a spoon to create a cavity for the filling. Set the prepared mushrooms aside.
3. **Sauté the Vegetables:**
Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened and translucent, about 3-4 minutes. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
4. **Prepare the Cheese Filling:**
In a mixing bowl, combine the ricotta, mozzarella, Parmesan, black pepper, nutmeg, and salt. Add the sautéed spinach mixture and stir until fully incorporated, creating a creamy, cheesy filling.
5. **Stuff the Mushrooms:**
Place the Portobello caps on the prepared baking sheet, cavity side up. Drizzle the remaining tablespoon of olive oil over the mushrooms and season lightly with salt and pepper. Spoon the spinach and cheese filling into each mushroom cap, distributing evenly.
6. **Bake the Mushrooms:**
Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese filling is bubbly and lightly golden on top.
7. **Serve and Enjoy:**
Remove from the oven and let them rest briefly before serving. These stuffed Portobello mushrooms are perfect as a light main dish, a side, or a savory appetizer for guests.
These creamy and cheesy stuffed mushrooms are sure to become a favorite—easy, delicious, and perfect for any occasion!