Cheesy Spinach Portobello (Print Version)
# Ingredients:
→ For the Mushrooms
01 -
4 large portobello mushroom caps, cleaned with stems and gills scraped off
02 -
2 tablespoons of olive oil, split into two portions
→ For the Filling
03 -
1/2 cup ricotta cheese
04 -
1/4 teaspoon salt
05 -
1 teaspoon of chopped garlic
06 -
1/4 teaspoon freshly ground black pepper
07 -
1/4 cup grated Parmesan cheese (and a little extra to sprinkle on top)
08 -
1/4 teaspoon of nutmeg if you like it
09 -
1/2 a cup of mozzarella cheese, shredded
10 -
2 cups of fresh spinach (cut roughly)
11 -
1/2 cup finely diced onion
# Instructions:
01 -
Set your oven to 375°F (190°C) and let it preheat. Line a tray with parchment paper. Spread olive oil on both sides of the mushroom caps, then arrange them on the tray with the gill side facing up.
02 -
Pop the mushrooms into the oven for about 10 minutes. As they cook, they'll release some of their water, giving you a less soggy result later.
03 -
While waiting for the mushrooms, warm the remaining olive oil in a big skillet over medium heat. Drop in the garlic and onion and cook them until soft, which should take around 3 to 4 minutes. Toss in the spinach and let it cook until it shrinks down, another 2 to 3 minutes. Take the pan off the stove and let it cool for a little bit.
04 -
In a large bowl, combine the cooled spinach mixture with the ricotta, Parmesan, salt, pepper, and a little nutmeg if you'd like. Stir it all up really well.
05 -
Use a spoon to fill each mushroom cap with the cheesy spinach mixture. Sprinkle mozzarella cheese over the top of each one.
06 -
Put the stuffed mushrooms back in the oven and bake them for 15 to 20 minutes. You'll know they're done when the cheese is bubbly and has a nice golden color.
07 -
For a finishing touch, sprinkle some extra Parmesan cheese over the top. Serve these while they’re hot, and enjoy!
# Notes:
01 -
Taking out the gills from the mushrooms gives you more space to add the filling and also keeps the dish from getting too dark in color.