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Spinach and Cheese Stuffed Portobello




4 large portobello mushrooms

2 tablespoons olive oil

Salt and pepper, to taste

2 cloves garlic, minced

4 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Fresh basil leaves, for garnish (optional)


Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Clean the portobello mushrooms by wiping them with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon.

Place the mushrooms on the prepared baking sheet, gill side up. Drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 10-12 minutes, or until slightly softened.

While the mushrooms are baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.

Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and Italian seasoning. Stir in the cooked spinach mixture until well combined.

Remove the mushrooms from the oven and drain any excess liquid that may have accumulated in the caps.

Divide the cheese and spinach mixture evenly among the portobello mushroom caps, filling each one generously.

Return the stuffed mushrooms to the oven and bake for an additional 12-15 minutes, or until the cheese is melted and bubbly.

Garnish with fresh basil leaves, if desired, before serving. Enjoy your Spinach and Cheese Stuffed Portobello Mushrooms!


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