Spinach and Cheese Stuffed Portobello Mushroom
Enjoy this flavorful Spinach and Cheese Stuffed Portobello Mushroom recipe that’s perfect for meal prep! Try it today for a healthy dinner option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms by wiping them with a damp cloth and removing the stems.
- In a skillet over medium heat, warm olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted.
- In a bowl, mix the sautéed spinach with ricotta, mozzarella, Parmesan, dried herbs, salt, and pepper until well combined.
- Spoon the filling into each mushroom cap generously and drizzle lemon juice on top.
- Place stuffed mushrooms on a baking sheet and bake for about 20-25 minutes until tender and golden brown.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 150g)
- Calories: 215
- Sugar: 2g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 44mg