Serves: 4 | Prep Time: 10 mins | Cook Time: 20 mins
Portobello mushrooms are nature’s ready-made “bowls,” with their deep, meaty caps perfect for filling with savory goodness. This recipe pairs tender spinach, creamy cheeses, and a touch of garlic for a rich, satisfying appetizer or vegetarian main course. It’s an easy yet impressive dish that works for both casual dinners and elegant gatherings.
Ingredients
-
4 large portobello mushroom caps
-
1 tbsp olive oil
-
2 cloves garlic, minced
-
4 cups fresh spinach
-
½ tsp salt
-
¼ tsp black pepper
-
½ cup ricotta cheese
-
¼ cup grated Parmesan cheese
-
½ cup shredded mozzarella cheese
-
1 tbsp fresh parsley, chopped (for garnish)
Instructions
-
Prep the Mushrooms – Preheat oven to 375°F (190°C). Gently clean the portobello caps with a damp paper towel and remove stems.
-
Cook the Filling – Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Add spinach, salt, and pepper, cooking until wilted. Remove from heat and stir in ricotta and Parmesan cheese.
-
Fill the Caps – Place mushroom caps on a baking sheet lined with parchment. Spoon the spinach-cheese mixture evenly into each cap, then top with shredded mozzarella.
-
Bake – Bake for 15–18 minutes, until mushrooms are tender and cheese is melted and golden.
-
Serve – Garnish with fresh parsley and serve warm.
Why This Recipe Works
The hearty texture of portobellos makes them an ideal base for rich, creamy fillings. The spinach and cheese combination gives a savory, slightly tangy flavor that’s perfectly balanced with the mushroom’s earthiness. Best of all, this dish can double as an appetizer, side, or even a light vegetarian main course.
From the D’Recipe Book at D’Rite Stuff
Get perfect results every time with quality baking sheets, heat-resistant spatulas, and sharp chef’s knives from dritestuff.com. The right tools make prep easier, cooking faster, and presentation flawless.