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Spinach and Cheese Stuffed Portobello Mushroom
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
servings
Calories
250
A delicious and easy-to-make stuffed mushroom recipe featuring fresh spinach and a blend of cheeses, perfect for a quick appetizer or light meal.
Ingredients
Main
2
large
Portobello mushrooms
(Fresh and firm)
1
tablespoon
olive oil
(For drizzling)
0.5
teaspoon
garlic powder
(Seasoning)
0.25
teaspoon
salt
(To taste)
0.25
teaspoon
black pepper
(To taste)
1
tablespoon
butter
(For sautéing)
2
cups
fresh spinach
(Washed and chopped)
0.5
cup
ricotta cheese
(For creaminess)
0.5
cup
shredded mozzarella cheese
(For melting)
0.25
cup
grated Parmesan cheese
(For flavor)
0.25
teaspoon
crushed red pepper flakes
(For a slight kick)
Instructions
Preheat oven to 375°F (190°C). Remove stems from mushrooms and brush with olive oil.
Sauté spinach in butter until wilted, then mix with ricotta, mozzarella, Parmesan, garlic powder, salt, pepper, and red pepper flakes.
Stuff the mushroom caps with the spinach and cheese mixture.
Place stuffed mushrooms on a baking sheet and bake for 15 minutes until golden and bubbly.
Notes
For extra flavor, sprinkle additional Parmesan on top before baking.
Calories:
250
kcal
Cost:
$12
Course:
Appetizer
Cuisine:
American
Keyword:
Cheese, Portobello, Spinach