Ricotta & Spinach Stuffed Portobellos Recipe

Name: Ricotta & Spinach Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Portobello mushroom caps; 2 cups fresh Ricotta cheese; 1/4 teaspoon fresh ground black pepper; 1/4 cup freshly grated Parmesan Cheese; 1/4 cup fresh mozzarella cheese, shredded; 1 9 oz. pkg. frozen, chopped spinach, thawed & drained of excess water; 4 cloves fresh garlic, minced; 1/2 small onion, minced; 1 tablespoon Italian seasoning; 1 cup marinara sauce

Servings: persons

4 large Portobello mushroom caps
2 cups fresh Ricotta cheese
1/4 teaspoon fresh ground black pepper
1/4 cup freshly grated Parmesan Cheese
1/4 cup fresh mozzarella cheese, shredded
1 9 oz. pkg. frozen, chopped spinach, thawed & drained of excess water
4 cloves fresh garlic, minced
1/2 small onion, minced
1 tablespoon Italian seasoning
1 cup marinara sauce

1
Place mozzarella in freezer for approximately 15 minutes in order to get it hard enough to hand grate or shred using a food processor.
2
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with 1/8 teaspoon pepper. Roast until tender, about 20-25 minutes.
3
Meanwhile, blend ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, Italian seasoning, half of the minced garlic and half of the minced onion in a medium bowl. Season with salt and pepper. Place the marinara sauce in a small pot with the remaining minced garlic and onions. Heat on low until heated through.
4
When the mushroom caps are tender, carefully pour out any liquid in the caps. Return the caps to the baking sheet, gill-side up. Spread 1 to 2 tablespoons of marinara sauce into each mushroom cap; cover the remaining sauce and keep warm. Mound a generous 1/3 ricotta/spinach filling into each mushroom cap. Bake until hot, about 10 minutes. Serve with remaining sauce.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large Portobello mushroom caps, 2 cups fresh Ricotta cheese, 1/4 teaspoon fresh ground black pepper, 1/4 cup freshly grated Parmesan Cheese, and more.

Yes, Ricotta & Spinach Stuffed Portobellos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta & Spinach Stuffed Portobellos

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