Savory Herb and Cheese Stuffed Portobello Mushrooms
Savory stuffed Portobello mushrooms combine rich flavors and hearty textures, making them an ideal choice for gatherings or a cozy dinner at home.
Ingredients
- 4 large portobello mushrooms
- 1 cup fresh spinach chopped
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms with a damp paper towel and remove the stems.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté garlic until fragrant.
- Add chopped spinach to the skillet, cooking until wilted. Season with salt, pepper, and oregano.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, and the sautéed spinach mixture. Stir until combined.
- Drizzle the portobello caps with remaining olive oil and season with salt and pepper.
- Stuff each portobello cap with the cheese and spinach mixture, packing it in gently.
- Place the stuffed mushrooms on a baking sheet and bake for 25-30 minutes, or until mushrooms are tender.
- Remove from the oven and let cool slightly before serving.