Spinach, Ricotta, & Portobello Gratins Recipe

Name: Spinach, Ricotta, & Portobello Gratins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Portobello Mushrooms, Wiped Gently With A Damp Cloth; 2 teaspoons Olive Oil; 1 pinch Salt; 1 pinch Black Pepper; 1 Tablespoon Olive Oil; 1 whole Medium Onion, Diced; 4 cups Chopped Fresh Spinach; 2 cloves Garlic, Minced; 1 teaspoon Minced Fresh Thyme Leaves; 1/2 cups Ricotta Cheese; 1 whole Large Egg; 2 ounces, weight Mozzarella, Shredded, Divided; 1/4 teaspoons Salt; 1 pinch Black Pepper

Servings: persons

2 whole Large Portobello Mushrooms, Wiped Gently With A Damp Cloth
2 teaspoons Olive Oil
1 pinch Salt
1 pinch Black Pepper
1 Tablespoon Olive Oil
1 whole Medium Onion, Diced
4 cups Chopped Fresh Spinach
2 cloves Garlic, Minced
1 teaspoon Minced Fresh Thyme Leaves
1/2 cups Ricotta Cheese
1 whole Large Egg
2 ounces, weight Mozzarella, Shredded, Divided
1/4 teaspoons Salt
1 pinch Black Pepper

1
Preheat your ovens broiler.
2
Place the mushrooms (gill side facing up) on a baking sheet.
3
Drizzle them with 2 teaspoons olive oil, and sprinkle on a pinch of salt and pepper.
4
Put them into the oven and broil for 5 minutes.
5
Flip the mushrooms over (so the gill side is facing down) and broil for 5 minutes more.
6
Remove the mushrooms from the broiler and preheat oven to 425 F.
7
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat.
8
Add the onion and saute until softened and just starting to brown, about 5 minutes.
9
Stir in the spinach, garlic and thyme and cook until the spinach is wilted, about 1 to 2 minutes.
10
Remove from the heat and allow to cool completely.
11
In a medium sized bowl, mix together the spinach mixture, ricotta cheese, egg, half of the shredded mozzarella, 1/4 teaspoon salt and a pinch of pepper.
12
Place each mushroom (gill side facing up) in an individual gratin dish.
13
Divide the spinach/ricotta mixture between the 2 dishes and top with the remaining mozzarella.
14
Bake at 425 F for 10 minutes.
15
Then turn the oven to broil and broil the mushrooms for a couple minutes to brown the tops.

230

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 14 ingredients. The key ingredients include: 2 whole Large Portobello Mushrooms, Wiped Gently With A Damp Cloth, 2 teaspoons Olive Oil, 1 pinch Salt, 1 pinch Black Pepper, and more.

Yes, Spinach, Ricotta, & Portobello Gratins 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.

Spinach, Ricotta, & Portobello Gratins

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