Cheesy Spinach Stuffed Portobellos

Jennifer Bass

By
@jenniebug1978

On a quick trip to the supermarket, I came across a great deal on some portobello mushrooms. After I made this recipe, I topped it off with additional marinara sauce, fried slices of fresh garlic and my own concoction of a "Fried Red Tomato". This turned out great!


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

40 Min

Ingredients

4 large
portobello mushroom caps
1/4 tsp
ground black pepper
1 c
part-skim ricotta cheese
1/4 c
freshly grated parmesan cheese
1/4 c
shredded mozzarella cheese
1
9 oz. package frozen chopped spinach, thawed & drained of excess water
4 clove
garlic, minced
1/2 small
onion, minced
1 tsp
italian seasoning
1/2 tsp
garlic salt
1 c
marinara sauce

Directions Step-By-Step

1
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with 1/8 teaspoon pepper. Roast until tender, about 20-25 minutes.
2
Meanwhile, blend ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, Italian seasoning, half of the minced garlic and half of the minced onion in a medium bowl. Season with salt and pepper. Place the marinara sauce in a small pot with the remaining minced garlic and onions. Season with garlic salt. Heat on low until heated through.
3
When the mushroom caps are tender, carefully pour out any liquid in the caps. Return the caps to the baking sheet, gill-side up. Spread 1 to 2 tablespoons of marinara sauce into each mushroom cap; cover the remaining sauce and keep warm. Mound a generous 1/3 ricotta/spinach filling into each mushroom cap. Bake until hot, about 10 minutes. Serve with remaining sauce.

About this Recipe

Course/Dish: Vegetables
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy