Spinach And Ricotta Stuffed Portobello Mushrooms

Spinach And Ricotta Stuffed Portobello Mushrooms Recipe

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.

Spinach And Ricotta Stuffed Portobello Mushrooms Recipe

Spinach And Ricotta Stuffed Portobello Mushrooms Recipe

Spinach And Ricotta Stuffed Portobello Mushrooms

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.

 

3 Responses to “Spinach And Ricotta Stuffed Portobello Mushrooms”

  1. Belinda @zomppa — October 1, 2011 @ 9:34 am

    Is this brunch for today??

  2. F Kane — January 24, 2017 @ 2:15 pm

    Hi, tried to click onto the recipe but link does not work. Help!

  3. F Kane — January 24, 2017 @ 2:16 pm

    Oops, found it! Disregard earlier msg.

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