Here’s a delicious recipe for Cheese and Spinach Stuffed Portobello Mushrooms:
Ingredients:
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
1. Preheat Oven:
– Preheat your oven to 375°F (190°C).
2. Clean Mushrooms:
– Clean the portobello mushrooms by wiping them with a damp cloth. Remove the stems and carefully scrape out the gills using a spoon. Place the mushrooms on a baking sheet.
3. Sauté Onion and Garlic:
– In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent. Add the minced garlic and sauté for an additional 30 seconds.
4. Cook Spinach:
– Add the chopped spinach to the skillet. Cook until the spinach is wilted. Remove the skillet from the heat.
5. Prepare Cheese Mixture:
– In a mixing bowl, combine the cooked spinach mixture with ricotta cheese, shredded mozzarella, grated Parmesan, dried oregano, salt, and pepper. Mix well to form a creamy filling.
6. Stuff the Mushrooms:
– Drizzle the cleaned portobello mushrooms with the remaining olive oil. Stuff each mushroom with the cheese and spinach mixture, pressing it down slightly.
7. Bake:
– Bake in the preheated oven for approximately 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
8. Garnish:
– If desired, garnish with fresh basil or parsley before serving.
9. Serve:
– Serve the Cheese and Spinach Stuffed Portobello Mushrooms hot. They can be served as a satisfying appetizer, side dish, or even a light main course.
This recipe is a flavorful and wholesome way to enjoy portobello mushrooms. Feel free to experiment with the cheese and herb combinations to suit your taste preferences. Enjoy your delicious stuffed mushrooms!
