Spinach Cheese Portobello (Printable Version)
Fat portobellos loaded with creamy ricotta, gooey cheese, and spinach give you a filling and mouthwatering dinner.
# What You'll Need:
→ Mushrooms
01 -
4 big portobello mushroom tops, take out the stems and scrape the gills
→ Vegetables and Aromatics
02 -
2 cups fresh spinach, rough chop
03 -
1/2 cup onion, chop it up fine
04 -
1 teaspoon minced garlic
05 -
2 tablespoons olive oil
→ Cheeses
06 -
1/2 cup ricotta
07 -
1/2 cup mozzarella, shredded
08 -
1/4 cup grated Parmesan plus some more if you want to sprinkle extra
→ Seasonings
09 -
1/4 teaspoon nutmeg (up to you)
10 -
1/4 teaspoon black pepper
11 -
1/4 teaspoon salt
# Step-by-Step Guide:
01 -
Pop them out of the oven and toss a bit more Parmesan right on top before you dig in.
02 -
Get the stuffed mushrooms back in the oven. Let them cook for 15 to 20 minutes until that cheese is bubbling and golden.
03 -
Stuff the cooled mushroom caps with your cheesy spinach filling. Pile them up and sprinkle mozzarella all over.
04 -
Mix together your slightly cooled spinach mix, ricotta, Parmesan, black pepper, salt, and nutmeg (if you want) in a bowl. Give it a good stir so it’s all mixed up.
05 -
Toss chopped spinach into the skillet and stir until it shrinks down, about two or three minutes. Take it off the heat and let it chill for a couple of minutes.
06 -
Heat the second tablespoon of olive oil in your skillet over medium. Drop in onions and garlic and cook, stirring, till soft and fragrant, like 3 to 4 minutes.
07 -
Rub olive oil on both sides of the portobellos and set them on your baking sheet gill side up. Roast ten minutes so some liquid comes out.
08 -
Crank your oven to 375°F (190°C). Put parchment paper on a baking tray.
# Additional Notes:
01 -
If you let mushrooms drain off any extra liquid before stuffing, they won’t get soggy.