creamy stuffed portobello

creamy stuffed portobello

Preparation Time: 30 minutes
Cook Time: 25 minutes
Intensity: Moderate


  • 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


  1. 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.
  2. 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.
  3. Stuff Mushrooms: Divide the filling mixture evenly among the portobello mushrooms, pressing it gently into each mushroom cap.
  4. 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.
  5. 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.

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