Stuffed Portobello Mushrooms

There’s a certain magic that happens when you take a giant portobello mushroom and transform it into a flavor-packed, stuffed delight. Imagine sinking your teeth into a savory blend of cheeses, herbs, and perhaps a sprinkle of something spicy, it’s like a party for your taste buds! As the aroma wafts through your kitchen, you’ll wonder why you ever settled for boring old salads. add a zesty salad dressing.

I have fond memories of stuffing portobello mushrooms with my grandmother on lazy Sunday afternoons. We’d laugh, share stories, and whip up delicious meals that filled our home with warmth. Now, every time I make stuffed portobello mushrooms, I’m transported back to those carefree days. Perfect for gatherings or cozy dinners at home, these mushrooms never fail to impress! For more inspiration, check out this Healthy Pumpkin Oatmeal Pancakes recipe.

You won’t believe how much joy these little guys can bring! Just last week, my friend tried them for the first time and declared me the “Mushroom Queen.” I think I might have found my new title!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Portobello Mushrooms: Choose large, firm mushrooms for the best stuffing experience; they should feel heavy in your hands.
• Ricotta Cheese: Creamy and rich; it adds a delightful texture and binds all the flavors together beautifully.
• Parmesan Cheese: Use freshly grated for that nutty flavor that elevates the dish from good to spectacular.
• Fresh Spinach: Adds color and nutrients; make sure it’s vibrant and not wilted when you buy it.
• Garlic: Go for fresh garlic cloves to get that aromatic kick; minced finely will work wonders here.
• Olive Oil: A drizzle enhances flavor while helping to roast the mushrooms perfectly.
• Herbs (such as thyme or basil): Fresh herbs will brighten up the dish; dried can work in a pinch but fresh is always better!
• Salt and Pepper: Essential for enhancing all the other flavors; don’t skimp on seasoning!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 375°F (190°C). Grab a baking sheet and line it with parchment paper so you won’t have any mushroom residue stuck later.

Prepare the Mushrooms: Gently clean each portobello mushroom with a damp cloth to remove any dirt. Carefully remove the stems without damaging the caps, they’ll hold all that delicious filling!

Sauté the Spinach & Garlic: In a skillet over medium heat, drizzle some olive oil. Add minced garlic until fragrant, then toss in chopped spinach until wilted, just about 3 minutes should do.

Mix It All Up!: In a bowl, combine ricotta cheese, sautéed spinach mixture, grated Parmesan cheese, salt, pepper, and finely chopped herbs. Stir until everything is well incorporated, your mixture should look scrumptious!

Stuff Those Mushrooms!: Generously spoon the filling into each mushroom cap. Don’t be shy, pile it high! Drizzle a bit more olive oil over the tops before putting them in the oven.

Bake Until Golden Brown: Pop those beauties into your preheated oven for about 25-30 minutes until they’re golden brown and bubbly. The aroma will be irresistible!

Once out of the oven, let them cool slightly before serving. You’ll want everyone to savor that first bite, it’s pure bliss! Enjoy these stuffed portobello mushrooms as an appetizer or serve them alongside your favorite protein for a complete meal. serve alongside flavorful kofta kebabs.

With their rich flavors and satisfying textures, these stuffed portobello mushrooms are bound to become a staple in your kitchen, just like they are in mine! satisfying meatball recipe. For more inspiration, check out this Baked Pesto Spinach Turkey Meatballs recipe.

Perfecting the Cooking Process

Start by preheating your oven to 375°F. While it heats, clean the mushrooms and prepare the stuffing. Sauté any vegetables first, then fill each mushroom cap before baking until tender.

Add Your Touch

Feel free to swap out ingredients based on what you love! Try spinach instead of kale, or add crumbled sausage for a meaty kick. Cheese lovers can sprinkle extra mozzarella on top for gooey goodness.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F for about 10-15 minutes until heated through.

A friend once said my stuffed Portobello mushrooms could make even a mushroom hater swoon. Their delight was priceless when I served these at a dinner party, and now they request them every time!

FAQ

Can I use other types of mushrooms?

Absolutely! Button or shiitake mushrooms work well as alternatives for stuffing.

How do I know when the mushrooms are done?

Mushrooms should be tender and slightly caramelized around the edges after baking.

What can I serve with stuffed Portobello mushrooms?

These tasty treats pair excellently with salads, rice dishes, or crusty bread to soak up flavors. pair with a hearty chicken dish.

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📖 Recipe Card

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Savory Stuffed Portobello Mushrooms

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• Author: Samuel Cullingham
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Transform your dining experience with these savory stuffed portobello mushrooms, bursting with flavor and warmth. Filled with creamy ricotta, fresh spinach, and a hint of garlic, each bite is a delightful culinary journey. Perfect for cozy dinners or impressive gatherings, these mushrooms are not just a dish but a memory in the making.

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Ingredients

Scale 1x2x3x

• 4 large portobello mushrooms
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme (or basil)
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean the portobello mushrooms with a damp cloth and carefully remove the stems.
3. In a skillet over medium heat, add 1 tbsp olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted (about 3 minutes).
4. In a bowl, mix ricotta cheese, sautéed spinach, Parmesan cheese, thyme, salt, and pepper until well combined.
5. Generously fill each mushroom cap with the mixture and drizzle with remaining olive oil.
6. Bake in the preheated oven for 25-30 minutes until golden brown and bubbly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 stuffed mushroom (150g)
• Calories: 230
• Sugar: 2g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg