Portobello Mushrooms Stuffed with Spinach and Ricotta
Succulent Portobello mushrooms are the perfect vessels for a tantalizing blend of creamy ricotta cheese, nutritious spinach, and aromatic herbs. This dish is a symphony of textures and flavors, ideal for a satisfying appetizer or a light dinner. Embrace the essence of Mediterranean cuisine with this simple yet elegant recipe that's sure to delight your taste buds.
Equipment
- Baking sheet
- Parchment paper or non-stick spray
- Large skillet
- Mixing bowl
- Measuring cups and spoons
- Spoon for filling
- Pastry brush
Ingredients
- 4 large Portobello mushrooms, stems removed (approx. 1 lb or 450g)
- 2 cups fresh spinach, chopped (approx. 5 oz or 140g)
- 1 cup ricotta cheese (approx. 8 oz or 227g)
- 1/2 cup grated Parmesan cheese (approx. 2 oz or 56g)
- 2 cloves garlic, minced
- 2 tablespoons olive oil (1 oz or 30ml)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs (1 oz or 28g)
- Fresh parsley for garnish, chopped
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped spinach to the skillet and cook until it wilts, approximately 3-4 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the ricotta cheese, Parmesan cheese, cooked spinach, oregano, basil, salt, and pepper. Mix thoroughly until the filling is well blended.
- Brush the Portobello mushrooms with the remaining olive oil on both sides. Place them gill-side up on the prepared baking sheet.
- Spoon the spinach and ricotta mixture evenly into the mushroom caps, pressing gently to fill them.
- Sprinkle the tops of the stuffed mushrooms with panko breadcrumbs for a crispy finish.
- Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish with fresh parsley before serving.
Notes
For best results, ensure the mushrooms are fresh and firm to the touch.
If you prefer a crunchier topping, broil the stuffed mushrooms for an additional 1-2 minutes at the end of the cooking time.
This dish pairs beautifully with a crisp salad or as part of a larger mezze platter.