Imagine a dish that transforms ordinary mushrooms into a culinary masterpiece that's both elegant and incredibly satisfying. Our Spinach and Ricotta Stuffed Portobello is not just a recipe; it's a flavor explosion that will transport you straight to the rustic kitchens of Italy. Perfect for vegetarians, health-conscious foodies, and anyone craving a restaurant-quality meal that's surprisingly simple to prepare, this dish promises to become your new go-to recipe for impressing guests or treating yourself to a luxurious weeknight dinner.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 large portobello mushrooms
- 1 cup spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese, grated
- 1 clove garlic, minced
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully clean the portobello mushrooms using a damp paper towel. Remove the stems and gently scrape out the dark gills using a spoon to create a clean, deep cavity for stuffing.
- In a medium mixing bowl, combine the chopped spinach, ricotta cheese, grated parmesan, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Drizzle a small amount of olive oil on both sides of the portobello mushrooms, ensuring they are lightly coated. Season the mushroom caps with a pinch of salt and pepper.
- Generously fill each portobello mushroom cap with the spinach and ricotta mixture, pressing gently to create an even, slightly mounded filling.
- Place the stuffed mushrooms on the prepared baking sheet, ensuring they are not touching each other to allow even cooking.
- Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese filling is hot and slightly golden on top.
- Remove from the oven and let rest for 2-3 minutes to allow the filling to set and cool slightly.
- Serve immediately as a delicious vegetarian main course or appetizer, optionally garnished with fresh basil or a drizzle of extra virgin olive oil.
Tips
- Mushroom Selection: Choose large, firm portobello mushrooms with smooth, intact caps for the best presentation and texture.
- Moisture Management: After cleaning mushrooms, pat them completely dry to prevent soggy results and ensure a perfect roast.
- Cheese Hack: For extra richness, mix in a small amount of cream cheese with the ricotta for a more luxurious filling.
- Seasoning Secret: Don't be shy with herbs! Consider adding fresh basil, thyme, or oregano to elevate the flavor profile.
- Baking Precision: Watch the mushrooms carefully in the last few minutes of baking to prevent overcooking, which can make them watery.
- Serving Suggestion: For an extra gourmet touch, drizzle with a high-quality balsamic glaze just before serving.
- Make-Ahead Tip: You can prepare the stuffing mixture up to a day in advance, making dinner prep even faster and easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 18g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
