Real Recipes From Real Home Cooks ®

spinach & ricotta stuffed portobello mushrooms

(2 ratings)
Blue Ribbon Recipe by
Jennifer Bass
Richmond, KY

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!

Blue Ribbon Recipe

These stuffed portobello mushrooms are fresh and fantastic. Super hearty, they're stuffed with spinach, cheese, and fresh veggies. Red bell peppers add a mild flavor to the cheesy filling while onion gives a little bite. We added the optional bacon and love the saltiness it adds to the filling. Enjoy these portobello mushrooms for lunch or a light dinner.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 3 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For spinach & ricotta stuffed portobello mushrooms

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

How To Make spinach & ricotta stuffed portobello mushrooms

  • Portobello mushrooms on a foil-lined baking sheet.
    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.
  • Sauteeing spinach in a skillet.
    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.
  • Ricotta, Parmesan, and mozzarella added to a bowl.
    Combine the ricotta, Parmesan, and 3/4 cup mozzarella in a medium-sized bowl.
  • Bell pepper, onion, garlic, and spinach added to bowl.
    Add the bell pepper, onion, garlic, and spinach. Combine well.
  • Stirring in bacon bits.
    If you opted for the bacon, mix it in.
  • Portobello mushrooms stuffed with cheese mixture.
    Stuff mushrooms with cheese mixture.
  • Remaining mozzarella sprinkled on top.
    Top with remaining mozzarella.
  • Stuffed portobello mushrooms baking in the oven.
    Bake for approximately 25 minutes.