Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 large portobello mushroom caps, stems removed; 1 cup ricotta; 2 cups baby spinach, wilted; ½ cup sun-dried tomatoes, chopped; ½ cup parmesan, grated; 3 cloves garlic; 1 tsp Italian seasoning; 2 tbsp olive oil; mozzarella to top

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

Brush mushrooms with oil; roast at 400°F for 10 min; drain any liquid.

Mix ricotta, spinach, sun-dried tomatoes, parmesan, garlic, and Italian seasoning.

Fill mushrooms with ricotta mixture; top with mozzarella.

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

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