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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the portobello mushrooms with a damp cloth and carefully remove the stems.
- 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).
- In a bowl, mix ricotta cheese, sautéed spinach, Parmesan cheese, thyme, salt, and pepper until well combined.
- Generously fill each mushroom cap with the mixture and drizzle with remaining olive oil.
- 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