Spinach and Ricotta Stuffed Portobello Caps

• 4 large portobello mushrooms, stems removed
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Gently brush the mushroom caps with olive oil and season with salt and pepper.
3. 3 In a skillet, sauté garlic until fragrant, then add spinach and cook until wilted.
4. 4 Combine ricotta, cooked spinach, Parmesan, oregano, breadcrumbs, salt, and pepper in a bowl.
5. 5 Fill each mushroom cap generously with the ricotta mixture.
6. 6 Place stuffed mushrooms on a baking sheet, cap side up.
7. 7 Bake for 20 minutes or until mushrooms are tender and filling is golden.
8. 8 Sprinkle with fresh parsley before serving.

Equipment

• Baking sheet
• Skillet

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Substitute feta cheese for ricotta for a tangy twist.

Substitutions

• Use baby spinach if fresh spinach isn't available.
• Replace breadcrumbs with almond meal for a gluten-free option.

Pairings

• A glass of crisp white wine complements the earthy flavors.
• Serve with a side of quinoa for added heartiness.

Nutrition

Tips

• For extra flavor, marinate mushroom caps in olive oil and garlic for 30 minutes before stuffing.
• If you prefer a crispier top, switch to broil for the last 2 minutes of baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These stuffed mushrooms freeze well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a fresh arugula salad and a slice of crusty bread.
• Pair with roasted vegetables for a hearty vegetarian meal.

FAQ