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Stuffed Portobello Mushrooms
Large portobello caps, filled generously with spinach, ricotta, sun-dried tomatoes and parmesan, baked until golden.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
easy
Cuisine
Italian
comfortvegetarian
Ingredients
4 largeportobello mushroom caps, stems removed
1 cupricotta
2 cupsbaby spinach, wilted
½ cupsun-dried tomatoes, chopped
½ cupparmesan, grated
3 clovesgarlic
1 tspItalian seasoning
2 tbspolive oil
mozzarellato top
Instructions
1
Brush mushrooms with oil; roast at 400°F for 10 min; drain any liquid.
2
Mix ricotta, spinach, sun-dried tomatoes, parmesan, garlic, and Italian seasoning.
3
Fill mushrooms with ricotta mixture; top with mozzarella.
4
Bake 15 more min until cheese is melted and golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
450
Protein
32.8g
Fat
32.2g
Carbs
9.6g
Fiber
2.9g
Sodium
1048mg
Reviews
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