Description
Delightful spinach and cheese stuffed portobello mushrooms, perfect for any gathering or comforting weeknight dinner.
Ingredients
- 4 large portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Add the chopped spinach and cook until wilted.
- Mix the wilted spinach with ricotta, mozzarella, Parmesan, salt, pepper, and Italian seasoning in a bowl.
- Stuff each portobello mushroom cap with the spinach and cheese mixture.
- Place the stuffed mushrooms on a baking sheet and bake for about 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly.
- Serve warm and enjoy!
Notes
Consider adding red pepper flakes for a gentle heat or using different cheeses for variation.
