Imagine a dish that transforms humble portobello mushrooms into a culinary masterpiece that's both elegant and incredibly easy to prepare. These Spinach Ricotta Portobello Gratins are not just a meal – they're a flavor explosion that will elevate your home cooking from ordinary to extraordinary. With a perfect balance of creamy ricotta, vibrant spinach, and meaty portobello mushrooms, this recipe is about to become your new go-to impressive yet simple dinner option that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 cup marinara sauce
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Clean the portobello mushrooms carefully by gently wiping them with a damp paper towel. Remove the stems and use a spoon to carefully scrape out the dark gills from the underside of the mushroom caps to create a clean, smooth surface.
- Brush both sides of the mushroom caps with olive oil and season with salt and pepper. This will help enhance the mushrooms' natural flavor and prevent them from drying out during roasting.
- In a medium bowl, combine ricotta cheese, minced garlic, half of the grated Parmesan cheese, and a pinch of salt and pepper. Mix thoroughly until the ingredients are well incorporated.
- Briefly sauté the fresh spinach in a pan over medium heat until it wilts and releases its moisture. Remove from heat and drain any excess liquid. Chop the spinach into small pieces.
- Fold the chopped spinach into the ricotta mixture, ensuring even distribution of the greens throughout the cheese blend.
- Place the prepared mushroom caps gill-side up on the prepared baking sheet. Spoon the spinach-ricotta mixture evenly into each mushroom cap, creating a generous and slightly mounded filling.
- Drizzle marinara sauce over the filled mushrooms and sprinkle the remaining Parmesan cheese on top to create a golden, crispy crust when baked.
- Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden brown around the edges.
- Remove from the oven and let the gratins rest for 2-3 minutes to allow the filling to set and cool slightly. This will make them easier to serve and prevent burning.
- Carefully transfer the gratins to serving plates. Optionally, garnish with fresh basil leaves or a drizzle of extra virgin olive oil for added flavor and visual appeal.
Tips
- Choose Fresh Ingredients: Select large, firm portobello mushrooms with smooth, intact caps for the best texture and presentation.
- Remove Mushroom Gills Carefully: Scraping out the dark gills prevents excess moisture and ensures a cleaner, more refined final dish.
- Don't Overcrowd the Baking Sheet: Give each mushroom space to ensure even cooking and beautiful caramelization.
- Drain Spinach Thoroughly: Remove as much moisture as possible from the spinach to prevent a watery filling.
- Use High-Quality Cheese: Fresh ricotta and good Parmesan make a significant difference in the overall flavor profile.
- Watch Baking Time Closely: Every oven is different, so start checking at 15 minutes to prevent overcooking.
- Let Gratins Rest: The 2-3 minute resting period allows the filling to set and makes serving much easier.
- Optional Gourmet Touches: Consider adding a sprinkle of fresh herbs like basil or thyme for an extra layer of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
