Spinach & Ricotta Stuffed Portobello Mushrooms

Jennifer Bass


We can't wait for the Spring/Summer seasons to hit up the local farmer's market for fresh veggies. These are cheesy and full of fresh vegetables. They do not disappoint! If there is any cheese mixture left, we also stuff yellow, orange or red peppers and bake them with the mushrooms!

pinch tips: How to Peel Potatoes





15 Min


25 Min


3 medium
portobello mushrooms, stemmed and gills scraped out
1 c
fresh spinach
1 small
red bell pepper, diced
1 c
part-skim ricotta cheese
1/4 c
grated parmesan cheese
1/2 small
onion, diced
1 tsp
fresh garlic, minced
2 slice
bacon, cooked & crumbled (optional)

Directions Step-By-Step

Preheat oven to 425.
Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
Combine the ricotta and Parmesan cheeses in a medium sized bowl. Add the bell pepper, onion, garlic and spinach. Combine well. If you opted for the bacon, add it to the cheese mixture and combine.
Stuff mushrooms with cheese mixture and bake for approximately 25 minutes.

About this Recipe

Course/Dish: Vegetable Appetizers
Regional Style: Italian
Collection: Bring on the Bacon!
Other Tag: Quick & Easy