Description
Stuffed Portobello mushrooms are a savory, earthy delight that tantalizes your taste buds. These large mushrooms are filled with a rich mixture of garlic, creamy ricotta, fresh spinach, and herbs, making them perfect for both weeknight dinners and elegant gatherings. Easy to prepare and visually stunning, these stuffed mushrooms are sure to impress your guests and become a favorite in your meal rotation.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup fresh spinach, chopped
- 1/2 cup whole wheat breadcrumbs
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375?F (190?C) and lightly grease a baking dish.
- Clean each Portobello cap with a damp paper towel and remove the stems.
- In a skillet over medium heat, heat olive oil and saut? minced garlic until fragrant (about 1 minute). Add spinach and cook until wilted; then remove from heat.
- In a bowl, mix the saut?ed spinach and garlic with breadcrumbs, ricotta cheese, Parmesan cheese, salt, pepper, and chopped herbs until well combined.
- Generously fill each mushroom cap with the mixture and place them in the prepared baking dish.
- Bake for 25-30 minutes or until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg