Description
Delightful stuffed portobello mushrooms filled with a creamy ricotta and spinach mixture, perfect as an appetizer or a satisfying main dish.
Ingredients
- 4 large portobello mushrooms
- 1 cup of ricotta cheese
- 1 cup of chopped spinach
- 1/2 cup of grated parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- Mix the ricotta cheese, chopped spinach, parmesan cheese, minced garlic, oregano, salt, and pepper until well combined.
- Stuff each mushroom cap with the cheese and vegetable mixture.
- Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden.
- Serve warm as an appetizer or snack.
Notes
For added flavor, try adding fresh herbs or red pepper flakes to the filling.
