Spinach Cheese Portobello (Printable Version)
# What You'll Need:
→ Mushrooms
01 -
4 big portobello mushroom tops, with stems and insides scooped out
→ Vegetables and Aromatics
02 -
2 cups fresh spinach, chopped up
03 -
1/2 cup onion, diced small
04 -
1 teaspoon garlic, chopped
05 -
2 tablespoons olive oil
→ Cheeses
06 -
1/2 cup ricotta
07 -
1/2 cup mozzarella, shredded
08 -
1/4 cup Parmesan, grated (plus extra for sprinkling later)
→ Seasonings
09 -
1/4 teaspoon nutmeg if you want
10 -
1/4 teaspoon ground black pepper
11 -
1/4 teaspoon salt
# Steps to Follow:
01 -
Pull the mushrooms out and sprinkle some more Parmesan on top right before you put them on plates.
02 -
Toss the stuffed mushrooms back in the oven and leave them until the cheese bubbles and turns golden, around 15 to 20 minutes.
03 -
Scoop the cheese spinach mix into the roasted mushroom bowls. Sprinkle shredded mozzarella on each one.
04 -
In a bowl, mix the spinach stuff with ricotta, Parmesan, salt, pepper, and nutmeg if you're using it. Give it a good stir so everything blends together.
05 -
Toss the spinach into the pan, stir it around till it's wilted (should be a couple of minutes). Take it off the heat and let it chill for a bit.
06 -
Heat the rest of the olive oil in a big pan over medium. Toss in the garlic and onions, cook until they look soft – about 3 to 4 minutes.
07 -
Rub both sides of the mushroom tops with olive oil and lay them on the baking sheet, gill side facing up. Stick them in the oven for 10 minutes. They’ll start sweating water.
08 -
Turn on your oven to 375°F (190°C). Cover a sheet pan with parchment paper.
# Additional Tips:
01 -
Letting mushrooms get rid of extra water before stuffing helps keep them from turning mushy.