Spinach And Ricotta Stuffed Portobello Mushrooms

potato

This is a very filling meal you could do for any meatless meal of the week. I paired these stuffed mushrooms with a simple salad.

This recipe was created for Babble’s Family Kitchen.

recipe photo

Yield: Serves 4

Spinach And Ricotta Stuffed Portobello Mushrooms

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4.50 stars (4 reviews)
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Ingredients:

4 portobello mushroom caps, stems and gills removed
olive oil
1 cup ricotta cheese
1 cup mozzarella or Italian blend shredded cheese
2 – 9 oz bag fresh spinach
1/2 onion, sliced
1/2 red pepper, sliced
olive oil
salt and pepper

Directions:

1. Preheat oven to 400 degrees. Rub olive oil all over the outer part of your portobello mushrooms.

2. Preheat a large skillet and drizzle with olive oil. Add onions, red peppers and spinach. Add salt and pepper. Saute until spinach is wilted.

3. Spoon 1/4 cup ricotta cheese in each mushroom cap. Top with 1/4 of the sauteed spinach. Then 1/4 of the shredded cheese.

4. Bake at 400 degrees for 18 – 20 minutes or until cheese is melted and mushrooms are tender.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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