Stuffed Portobello Mushrooms with Spinach, Ricotta, and Cheese

Portobello mushrooms are the perfect canvas for a hearty and flavorful stuffing. Our recipe for Stuffed Portobello Mushrooms with Spinach, Ricotta, and Parmesan cheese is a quick and easy way to elevate this humble vegetable into a hearty main course. The earthy flavor of the portobello mushrooms pairs perfectly with the creamy richness of the ricotta cheese and sharp bite of the Parmesan cheese. The spinach adds a pop of color and nutrition, while the garlic and herbs add depth of flavor. Baked until tender and golden brown, these stuffed portobello mushrooms are sure to be a hit with your family and friends.

Portobello mushrooms have been a staple in Italian cuisine for centuries. They were first cultivated in the Campania region of Italy in the 18th century, and quickly became a popular ingredient in pizzas, pastas, and risottos. In the early 20th century, portobello mushrooms were introduced to the United States by Italian immigrants. They quickly became a popular ingredient in American cuisine, and are now used in a wide variety of dishes. Our recipe for Stuffed Portobello Mushrooms with Spinach, Ricotta, and Parmesan cheese is a modern take on a classic Italian dish. We've used fresh spinach, ricotta cheese, Parmesan cheese, and garlic to create a flavorful and hearty stuffing that pairs perfectly with the earthy flavor of the portobello mushrooms.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 4 large portobello mushrooms
• 1 tablespoon olive oil
• 1/2 cup chopped spinach
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Remove the stems from the mushrooms and chop them finely.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the mushroom stems and cook until softened, about 5 minutes.
5. Add the spinach to the skillet and cook until wilted, about 2 minutes.
6. Stir in the ricotta cheese, Parmesan cheese, garlic, salt, and pepper.
7. Fill the mushroom caps with the stuffing.
8. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are soft and the stuffing is golden brown.

Why It Works

• Portobello mushrooms are large and meaty, which makes them a great choice for stuffing.
• The combination of ricotta cheese, Parmesan cheese, spinach, and garlic creates a flavorful and moist stuffing.
• Baking the stuffed mushrooms until they are tender and golden brown helps to develop the flavors and create a crispy exterior.