creamy stuffed portobello
Preparation Time: 30 minutes
Cook Time: 25 minutes
Intensity: Moderate
Ingredients:
- 4 large portobello mushrooms
- 1 cup baby spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Prepare Portobello Mushrooms: Preheat your oven to 375°F (190°C). Clean the portobello mushrooms and remove the stems. Place the mushrooms on a baking sheet lined with parchment paper, gill side up.
- Make Filling: In a mixing bowl, combine the chopped baby spinach, ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, chopped fresh basil, salt, and pepper. Mix well to combine all the ingredients.
- Stuff Mushrooms: Divide the filling mixture evenly among the portobello mushrooms, pressing it gently into each mushroom cap.
- Bake: Drizzle the stuffed mushrooms with olive oil. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden and bubbly.
- Serve: Remove the stuffed portobello mushrooms from the oven and let them cool slightly before serving. Garnish with additional fresh basil if desired.
Optional Additions: You can customize your stuffed portobello mushrooms by adding cooked crumbled sausage, diced bell peppers, or sun-dried tomatoes to the filling mixture for added flavor and texture.
Nutrition Information (per stuffed mushroom):
- Calories: 150
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 200mg
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 10g
Note: Nutrition information is approximate and may vary based on specific ingredients and serving sizes.
