Portobello mushrooms stuffed with ricotta and spinach offer a delightful combination of flavors and textures. This dish is perfect as an appetizer or a light main course, providing a nutritious and delicious option for mushroom lovers. The creamy ricotta, fresh spinach, and savory Parmesan cheese blend seamlessly, making every bite a pleasure.
Ingredients
• 4 large portobello mushrooms
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves, for garnish
Directions
1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon.
3. In a bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, red pepper flakes (if using), salt, and pepper.
4. Spoon the spinach and ricotta mixture evenly into each mushroom cap.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
7. Remove from the oven and garnish with fresh basil leaves before serving.
Prep Time
• 15 minutes
Cooking Time
• 25 minutes
Total Time
• 40 minutes
Kcal per Serving
• 180 kcal
Tips
1. Mushroom Selection: Choose large, firm portobello mushrooms for stuffing. Ensure they are fresh and free of blemishes.
2. Cheese Variations: For a different flavor profile, try substituting ricotta with goat cheese or adding mozzarella for extra creaminess.
3. Extra Flavor: Add a sprinkle of Italian seasoning or fresh herbs like thyme or oregano to the ricotta mixture for an added burst of flavor.
4. Serving Suggestion: Serve with a side salad or crusty bread to make it a complete meal.
Benefits
1. Nutrient-Rich: Portobello mushrooms are a great source of vitamins, minerals, and antioxidants. They are low in calories and high in fiber, promoting digestive health.
2. High in Protein: Ricotta cheese provides a good amount of protein, essential for muscle repair and growth.
3. Antioxidant-Rich: Spinach is packed with vitamins A, C, and K, and antioxidants that help protect the body from oxidative stress.
4. Low-Carb Option: This recipe is a great low-carb alternative for those watching their carbohydrate intake.
FAQs
Q: Can I prepare this dish in advance?A: Yes, you can prepare the stuffed mushrooms up to the baking step and refrigerate them. When ready to serve, simply bake them in the preheated oven.
Q: Can I freeze the stuffed mushrooms?A: It’s not recommended to freeze the stuffed mushrooms as the texture of the mushrooms may change upon thawing. However, you can freeze the stuffing mixture separately.
Q: Can I use frozen spinach?A: Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly to remove excess moisture before mixing it with the ricotta.
Q: Are there vegan alternatives for this recipe?A: Yes, you can use vegan ricotta made from nuts or tofu and replace Parmesan with nutritional yeast to make this recipe vegan.
Conclusion
Creamy Spinach and Ricotta Stuffed Portobello Mushrooms are a delightful and nutritious dish that can be enjoyed as a starter or a light main course. With a preparation time of just 15 minutes and a cooking time of 25 minutes, this recipe is quick and easy to make. The combination of ricotta, spinach, and Parmesan cheese stuffed in hearty portobello mushrooms creates a satisfying and flavorful dish that is sure to impress. Enjoy the health benefits and the delicious taste of this stuffed mushroom recipe with your family and friends!