Spinach and Cheese Stuffed Mushrooms (Print Version)
# Ingredients:
→ For the Mushrooms
01 -
4 big portobello mushroom caps, cleaned out (remove stems and gills)
02 -
2 tbsp olive oil (use half now, save half for later)
→ For the Filling
03 -
1 tsp garlic, chopped finely
04 -
1/2 cup ricotta cheese
05 -
A pinch of nutmeg (optional)
06 -
1/4 tsp black pepper
07 -
1/4 tsp salt
08 -
1/2 cup mozzarella cheese, shredded
09 -
1/4 cup Parmesan cheese (also shred more for topping later)
10 -
2 cups fresh spinach, roughly cut up
11 -
1/2 cup onion, diced small
# Instructions:
01 -
Turn the oven on to 375°F (190°C). Lay out some parchment paper on a baking tray. Coat the top and bottom of the mushrooms with olive oil and put them gill-side facing up on the tray.
02 -
Pop the mushroom caps in the oven for about 10 minutes. This helps them shed some water so they don’t turn soggy later!
03 -
As your mushrooms start baking, drop the rest of the olive oil in a big pan on medium heat. Throw in the garlic and onion and cook until soft (around 3-4 minutes). Add in the spinach and stir for 2-3 minutes until it wilts. Take it off the heat and set it aside to cool a bit.
04 -
In a mixing bowl, stir together the cooled spinach mix, ricotta, Parmesan, salt, pepper, and that bit of nutmeg if you're using it. Blend everything together until it's nice and even.
05 -
Use a spoon to add the cheese-spinach stuffing into each mushroom cap. Spread it evenly and sprinkle the mozzarella over the top.
06 -
Place the stuffed mushroom caps back in the oven for another 15-20 minutes, or until the cheese is bubbly and turning golden.
07 -
Top it off with extra Parmesan before eating, and dig in while they’re warm!
# Notes:
01 -
Taking the gills out of the mushrooms not only provides more room for filling but also keeps them from looking dark and muddy.