Spinach and Cheese Stuffed Portobello Mushroom

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Spinach and Cheese Stuffed Portobello Mushroom

May be an image of shiitake mushrooms and text that says 'Spinach and Cheese Stuffed Portobello Mushroom'

Ingredients:

4 large portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Fresh basil leaves, for garnish (optional)

Directions:

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Clean mushrooms with a damp paper towel, remove stems, and scrape out gills.

Place mushrooms on baking sheet, drizzle with olive oil, season with salt and pepper. Bake for 10-12 minutes.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic, cook for 1 minute.

Add chopped spinach, cook until wilted (2-3 minutes). Remove from heat.

In a bowl, mix ricotta, mozzarella, Parmesan, Italian seasoning, and spinach mixture.

Remove mushrooms from oven, drain excess liquid.

Fill mushroom caps with cheese-spinach mixture.

Return to oven, bake for 12-15 minutes until cheese is melted and bubbly.

Garnish with fresh basil leaves, if desired.
 
Gail's Notes: I'm looking forward to trying this very soon! 

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