Savory Spinach and Cheese Stuffed Portobello Mushroom (Print version)

Tender roasted portobello caps filled with garlicky spinach, ricotta, mozzarella, and Parmesan for a cozy meatless dinner.

# Ingredients:

For the mushrooms

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

For the spinach cheese filling

05 - 1 tablespoon olive oil
06 - 2 cloves garlic, minced
07 - 4 packed cups (120 g) fresh baby spinach, roughly chopped
08 - 1 cup (245 g) whole-milk ricotta cheese
09 - 3/4 cup (85 g) shredded low-moisture mozzarella cheese, divided
10 - 1/3 cup (30 g) grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon red pepper flakes, optional
13 - 2 tablespoons chopped fresh basil, for serving

# Instructions:

01 - Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
02 - Wipe the mushroom caps clean with a damp towel. Remove the stems and gently scrape out the dark gills with a spoon. Brush both sides with 1 1/2 tablespoons olive oil and season with part of the salt and pepper.
03 - Place the mushrooms gill side up on the baking sheet. Roast for 10-12 minutes, until slightly tender and juicy. Carefully drain off any liquid from the caps and pan.
04 - While the caps roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add spinach and cook for 2-3 minutes, until wilted. Cool briefly and squeeze out excess moisture if needed.
05 - In a bowl, stir together ricotta, 1/2 cup mozzarella, Parmesan, Italian seasoning, red pepper flakes if using, the remaining salt, and black pepper. Fold in the cooked spinach and garlic.
06 - Divide the filling among the portobello caps and mound it gently. Top with the remaining 1/4 cup mozzarella. Bake for 15-18 minutes, until the filling is hot and the cheese is melted.
07 - For a deeper golden top, broil for 1-2 minutes while watching closely. Rest for 5 minutes, then finish with fresh basil and serve warm.

# Good to know:

01 - Pre-roasting the mushroom caps helps prevent a watery filling.
02 - Best served warm after a 5 minute rest.
03 - Use whole-milk ricotta for the creamiest texture.

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