Stuffed Portobello Mushrooms Recipe
Cheesy and healthy stuffed portobello mushrooms recipe with spinach and three cheeses, ready in just 30 minutes. Perfect for dinner or as a vegetarian main dish.
Print Pin Servings: 4 Servings
Calories: 210kcal
Cost: $10
Equipment
- 1 Sharp knife For removing stems and gills
- 1 Baking sheet Lined with parchment paper
- 1 Skillet For sautéing spinach and garlic
- 2–3 Mixing bowls For cheese and spinach mixture
- 1 Measuring cups For accurate ingredient portions
- 1 set Measuring spoons For seasoning
- 1 Silicone Brush Optional, for even oil brushing
Ingredients
- 4 large Portobello mushroom caps Stems removed, gills scraped
- 1 cup Fresh spinach Chopped
- ½ cup Ricotta cheese
- ½ cup Mozzarella cheese Shredded
- ¼ cup Parmesan cheese Grated
- 2 cloves Garlic Minced
- 2 tablespoon Olive oil Divided
- 1 teaspoon Italian seasoning
- ½ teaspoon Salt To taste
- ¼ teaspoon Black pepper Freshly ground
- ¼ cup Breadcrumbs Regular or gluten-free
- 2 tablespoon Fresh basil Chopped
- 1 tablespoon Balsamic vinegar Optional, for flavor depth
Instructions
- Preheat oven.
- Clean mushrooms.
- Remove gills.
- Season caps.
- Sauté garlic & spinach.
- Mix cheeses & spinach.
- Stuff mushrooms.
- Add mozzarella & crumbs.
- Bake mushrooms.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 210kcal | Carbohydrates: 10g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 380mg | Potassium: 600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg