Stuffed Portobello Mushrooms with Spinach and Ricotta

[ReeseTaki]

Hello, flavor adventurers! Ready for a savory treat? Let’s create Stuffed Portobello Mushrooms with Spinach and Ricotta—a delicious dish where earthy Portobello mushrooms are stuffed with creamy ricotta, fresh spinach, and herbs. Perfect as an appetizer or a light main course!


Stuffed Portobello Mushrooms with Spinach and Ricotta

Ingredients:

• 4 large Portobello mushrooms, stems removed and gills scraped out
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the filling: In a bowl, mix together the ricotta cheese, chopped spinach, Parmesan cheese, breadcrumbs, garlic, oregano, red pepper flakes, salt, and pepper until well combined.
3. Stuff the mushrooms: Brush the Portobello mushrooms with olive oil on both sides and place them on the prepared baking sheet. Fill each mushroom cap with the ricotta-spinach mixture, pressing it down gently.
4. Bake the mushrooms: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
5. Garnish and serve: Garnish with fresh parsley if desired. Serve warm as an appetizer or alongside a salad for a light meal.

Enjoy these stuffed Portobello mushrooms—they’re a savory delight bursting with flavor!

 

[CompassionateWitch8888]

This is perfect for parties! Might make some of these!

 

[wookie]

Stuffed Portobello Mushrooms with Spinach and Ricotta? Yes, please! I can’t wait to try this recipe—thanks for sharing!

 

[Popsickle]

These look delicious! Love the combo of spinach and ricotta – such a tasty and healthy dish! Can’t wait to try it. Thanks for sharing!