Spinach Cheese Stuffed Portobello (Print Version)
Portobello mushrooms filled with spinach and three cheeses, baked for a rich, satisfying vegetarian dish.
# Ingredients:
→ Mushrooms
01 -
4 large portobello mushrooms
→ Seasoning and Oil
02 -
2 tablespoons olive oil
03 -
Salt to taste
04 -
Freshly ground black pepper to taste
→ Aromatics and Vegetables
05 -
2 cloves garlic, minced
06 -
4 cups fresh spinach, chopped
→ Cheese Filling
07 -
1 cup ricotta cheese
08 -
1 cup mozzarella cheese, shredded
09 -
1/4 cup Parmesan cheese, grated
10 -
1 teaspoon Italian seasoning
→ Fresh Herbs
11 -
Fresh basil leaves, for garnish (optional)
# Instructions:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper.
02 -
Gently wipe portobello mushrooms with a damp paper towel. Remove stems and scrape out the gills with a spoon.
03 -
Arrange mushrooms gill side up on the lined tray. Drizzle with olive oil and season with salt and pepper. Bake for 10–12 minutes or until just tender.
04 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until aromatic. Add chopped spinach and sauté until wilted, about 2–3 minutes. Remove from heat.
05 -
In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, and Italian seasoning. Stir in the sautéed spinach mixture until fully integrated.
06 -
Remove mushrooms from the oven and drain excess liquid from caps. Fill each mushroom evenly with the cheese and spinach mixture.
07 -
Return filled mushrooms to the oven and bake for 12–15 minutes, or until the cheese is thoroughly melted and bubbling.
08 -
Garnish with fresh basil leaves before serving, if desired.
# Notes:
01 -
For best results, choose mushrooms with large, intact caps and avoid overbaking to maintain a meaty texture.