Cheesy Spinach Portobello (Print Version)
# Ingredients:
→ To Prepare the Mushrooms
01 -
4 large portobello mushrooms with stems and gills removed
02 -
2 tablespoons olive oil, divided into two parts
→ For the Stuffing
03 -
1/2 cup chopped onion, diced as finely as you can
04 -
1 teaspoon garlic, minced well
05 -
2 cups chopped fresh spinach leaves
06 -
1/2 cup ricotta cheese
07 -
1/4 cup grated Parmesan cheese, with a little extra to sprinkle on top if you like
08 -
1/4 teaspoon ground black pepper
09 -
1/4 teaspoon salt
10 -
1/4 teaspoon nutmeg, optional if you like that flavor
11 -
1/2 cup shredded mozzarella cheese
# Instructions:
01 -
Turn your oven on to 375°F (190°C). Cover your baking tray with a sheet of parchment paper. Coat both sides of the mushroom caps with olive oil and lay them out gill-side up on the baking tray.
02 -
Let the mushroom caps bake for around 10 minutes until they start giving off their liquid. This will stop the finished dish from being overly watery.
03 -
While the mushrooms are in the oven, warm the leftover olive oil in a big pan on medium heat. Toss in the garlic and onions, cooking until soft—this takes about 3-4 minutes. Then, stir in the spinach and cook for another 2-3 minutes until it’s wilted. Take the pan off the heat and let the mix cool for a few minutes.
04 -
Mix the cooked spinach, garlic, and onion mixture with ricotta, Parmesan, salt, pepper, and nutmeg (if you’re using it) in a bowl. Stir everything together so it’s combined evenly.
05 -
Scoop the cheese-spinach mix into the mushroom caps, dividing the filling evenly. Sprinkle shredded mozzarella cheese over the top of each filled mushroom.
06 -
Put the stuffed mushrooms back in the oven for 15-20 minutes. You’ll know they’re done when the cheese gets all bubbly and starts browning.
07 -
Sprinkle more Parmesan cheese if you want, and serve the mushrooms while they’re nice and warm!
# Notes:
01 -
Scraping out the gills from the mushrooms makes more space for the stuffing and keeps the dish looking bright.