Description
Crispy baked portobello caps filled with creamy spinach and three-cheese filling. This dish offers earthy mushrooms, garlicky greens, and melted cheese for a satisfying vegetarian meal.
Ingredients
- 2 large portobello mushrooms stems removed
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 2 cups fresh spinach chopped after wilting
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 375°F.
- Wipe mushroom caps clean with a damp cloth. Scrape out gills with a spoon.
- Place caps stem-side up on parchment-lined baking sheet. Brush with olive oil. Sprinkle with garlic powder salt and black pepper.
- Bake mushrooms 10 minutes until softened and releasing liquid.
- Melt butter in skillet over medium heat. Add spinach. Sauté 3 minutes until wilted.
- Cool spinach slightly. Squeeze dry in clean towel. Chop finely.
- Mix ricotta mozzarella Parmesan and red pepper flakes in bowl. Fold in spinach.
- Remove mushrooms from oven. Drain liquid. Fill caps with cheese-spinach mixture.
- Bake 12 minutes until cheese bubbles and browns. Cook mushrooms until tender throughout.
- Rest 3 minutes before serving.
Notes
- Use a clean towel to thoroughly squeeze the liquid from the wilted spinach.
- Ensure mushrooms are tender before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American