Spinach And Ricotta Stuffed Portobello MushroomsAngie McGowan
Every week I make at least one meatless dinner. This was one of ours this week, stuffed portobello mushrooms. I love making these big meaty portobello mushrooms because they are so meaty and filling. For these, I first stuffed them with a generous layer of fresh ricotta cheese. Then I topped that with sauteed spinach, red peppers and sweet onions. To top it off, a handful of mozzarella cheese. To go along with these mushrooms, I made a simple salad dressed with oil and vinegar.
Spinach And Ricotta Stuffed Portobello Mushrooms
4 portobello mushroom caps, stems and gills removed
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
salt and pepper
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.