Ricotta and Spinach Stuffed Portobello Mushrooms

I bought a pack of portobello mushroom caps and wanted to make stuffed mushrooms. I’ve tried a variety of recipes, but I think this one may be my favorite. It’s simple, easy to make and so filling. Portobello mushrooms are meaty and are a great replacement for meat in some recipes.

These mushrooms are filled with ricotta cheese and spinach and then cooked in your favorite sauce – either homemade or jarred. I used jarred sauce to make this a quick weeknight dinner.

4 medium portobello mushroom caps

1 small onion, diced

2 cloves garlic, minced

10 ozs fresh spinach, chopped

1 cup ricotta cheese

1/2 cup mozzarella cheese, shredded

salt and fresh ground pepper

Remove the stems from the mushrooms and dice. Set aside. Preheat your oven to 425 degrees. On a baking sheet, place the mushroom caps grill side up and bake for 10 to 15 minutes or until they start to become tender.

While the mushrooms are baking, saute the mushroom stems and onions with a bit of olive oil. Cook until tender, about 5 minutes. Add in the garlic and saute until fragrant. Add in the chopped spinach and cook until slightly wilted. Transfer this mixture to a small bowl, add in the ricotta and season with salt and pepper. Divide the mixture between the four mushroom caps.

In the bottom of a baking dish, add half a jar of your favorite tomato sauce. Place the filled mushroom caps down and divide the mozzarella cheese to sprinkle on the top of the mushrooms. Bake for another 5-7 minutes or until the cheese is melted. I broiled mine to get the tops a little more well done. When serving, spoon the sauce over the top and enjoy!

Source: Closet Cooking