Stuffed Portobello Mushrooms
These hearty stuffed portobello mushrooms are filled with a savory mixture of spinach, ricotta, and sun-dried tomatoes for a satisfying meatless meal. They are baked until bubbly and golden, making them a showstopping vegetarian main course.
Juicy portobello caps stuffed with a creamy spinach and ricotta filling, baked until golden.
Nutrition per serving
Ingredients
main
filling
topping
fat
Instructions
Prepare the Mushroom Caps
Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper. Brush the portobello caps on both sides with olive oil and place them gill-side up on the prepared sheet.
Make the Filling
In a medium bowl, combine the ricotta, chopped spinach, and sun-dried tomatoes, then season with salt and pepper. Stir until everything is evenly distributed.
Fill and Top the Mushrooms
Spoon the ricotta mixture generously into each mushroom cap and press it gently to fill the cavity. Sprinkle shredded mozzarella evenly over the top of each stuffed cap.
Bake Until Golden
Bake in the preheated oven for 18 to 20 minutes until the mushrooms are tender and the cheese is melted and lightly golden on top. Serve immediately with a fresh green salad.
Substitutions
Common mistakes
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