Description
Delight in these cheesy stuffed portabella mushrooms, bursting with flavor from fresh spinach and herbs. Perfect as a savory appetizer or a light main dish for any occasion.
Ingredients
Scale
- 4 large portabella mushrooms
- 2 cups fresh spinach, washed
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- Salt and pepper to taste
- ¼ cup toasted pine nuts (optional)
Instructions
- Preheat the oven to 375°F (190°C). Clean each mushroom cap with a damp cloth and remove the stems.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted.
- In a bowl, combine sautéed spinach, ricotta, Parmesan cheese, herbs, salt, pepper, and optional pine nuts. Mix well.
- Generously fill each mushroom cap with the mixture.
- Place stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown.
Notes
- Fresh herbs enhance flavor; consider adding different veggies or spices for variety.
- For a healthier twist, substitute quinoa or couscous in the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom (120g)
- Calories: 186
- Sugar: 2g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg