Spinach and Cheese Stuffed Portobello Mushroom (Print version)

Tender roasted portobello caps filled with garlicky spinach, ricotta, mozzarella, and Parmesan for an easy vegetarian dinner.

# Ingredients:

For the mushrooms

01 - 4 large portobello mushroom caps, stems removed
02 - 1 1/2 tablespoons olive oil, divided
03 - 1/2 teaspoon kosher salt, divided
04 - 1/4 teaspoon black pepper, divided

For the spinach cheese filling

05 - 5 oz (140 g) fresh baby spinach
06 - 2 cloves garlic, minced
07 - 1 cup (245 g) whole-milk ricotta cheese
08 - 3/4 cup (85 g) shredded mozzarella cheese
09 - 1/2 cup (45 g) grated Parmesan cheese, divided
10 - 1 teaspoon lemon zest
11 - 1/2 teaspoon Italian seasoning
12 - 1 cup (240 ml) warm marinara sauce, for serving

# Instructions:

01 - Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
02 - Wipe the portobello caps clean. Remove the stems and gently scrape out the dark gills with a spoon. Brush the caps with 1 tablespoon olive oil and season with 1/4 teaspoon salt and a pinch of pepper.
03 - Place the mushrooms gill-side up on the baking sheet. Roast for 10-12 minutes, until they start to soften and release liquid. Carefully pour off the liquid from each cap.
04 - Warm the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and cook for 2-3 minutes, until wilted and most moisture has evaporated.
05 - In a bowl, stir together the cooked spinach, ricotta, mozzarella, 1/4 cup Parmesan, lemon zest, Italian seasoning, remaining 1/4 teaspoon salt, and remaining pepper.
06 - Mound the filling into the roasted mushroom caps. Sprinkle with the remaining 1/4 cup Parmesan. Bake for 8-10 minutes, until the filling is hot and the top is lightly browned.
07 - Spoon warm marinara onto plates and set the stuffed mushrooms on top. Serve hot.

# Good to know:

01 - Roasting the caps before stuffing helps prevent watery filling.
02 - Use very large portobello caps for main-dish servings.
03 - Nutrition is an estimate per stuffed mushroom with marinara.

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