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Stuffed portobello mushrooms filled with savory ingredients and herbs

Stuffed Portobello Mushrooms

Delicious and satisfying mushrooms filled with creamy goodness, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large portobello mushrooms Cleaned and stems removed
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil For sautéing
  • to taste Salt and pepper For seasoning
  • as needed Fresh herbs (like basil or parsley) For garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Clean the portobello mushrooms and remove the stems.
  3. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
  4. Add the chopped spinach and sun-dried tomatoes, cooking until the spinach wilts.
  5. In a bowl, mix ricotta cheese, Parmesan cheese, cooked vegetables, and season with salt and pepper.
  6. Fill each mushroom cap with the cheese mixture.
Baking
  1. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden.
  2. Garnish with fresh herbs before serving.

Notes

Serve hot from the oven, pairs well with a fresh salad or as a side dish. Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain texture.