Vegetarian Stuffed Portobello Mushrooms (Printable Version)

Portobello mushrooms filled with spinach, cheese, and breadcrumbs, baked to a golden finish.

# What You’ll Need:

→ Produce

01 - 4 large portobello mushrooms, stems removed and wiped clean
02 - 2 cups fresh spinach, chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1/2 cup ricotta cheese
05 - 1/2 cup shredded mozzarella cheese

→ Pantry

06 - 1/4 cup breadcrumbs
07 - Olive oil, for drizzling
08 - Salt, to taste
09 - Black pepper, to taste

# Step-by-Step Guide:

01 - Preheat oven to 375°F (190°C). Position a rack in the center.
02 - Heat a drizzle of olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
03 - In a medium mixing bowl, combine sautéed spinach mixture, ricotta cheese, shredded mozzarella, and breadcrumbs. Season with salt and black pepper, stirring until thoroughly incorporated.
04 - Arrange portobello mushroom caps, gill side up, on a parchment-lined baking sheet. Evenly distribute the spinach filling among the mushroom caps, pressing the mixture gently for stability. Drizzle additional olive oil over the tops.
05 - Transfer baking sheet to the preheated oven. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is lightly golden.
06 - Remove from oven and allow mushrooms to rest for 3 minutes before serving warm.

# Additional Tips::

01 -
  • Quick and satisfying main course
  • Packed with protein and flavor
  • Base recipe that welcomes creative add ins
  • Ready in under forty minutes when you need something fast
02 -
  • High in protein thanks to the cheese and mushrooms
  • Perfect meatless centerpiece for any meal
  • Tastes just as good the next day
03 -
  • Always dry the mushrooms thoroughly after washing otherwise they steam instead of roast
  • Do not skip scraping out the gills for the cleanest flavor I like to sprinkle a little extra cheese on top for those crispy golden edges

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