This spinach stuffed portobello mushroom recipe makes a great side dish. Or, my husband and I might cook a couple of hearty sides and have both for a light supper. For example, you can’t go wrong with a hearty salad that has avocado, olives, or nuts to round out the stuffed mushroom with even more veggie servings as well as healthy fat to satisfy your hunger.
Makes 6 mushrooms
6 large portobello mushroom caps
6-ounce bag fresh spinach
2-3 medium cloves garlic
2 large eggs, beaten
1/4 cup grated Parmesan cheese
1 cup shredded organic or light mozzarella cheese, divided into 3/4 cup and 1/4 cup
15-ounce container fat-free Ricotta cheese
1/2 Tbsp whole wheat bread crumbs
- Preheat oven to 375 degrees F and lightly grease a large glass baking dish.
- Remove the stems of the portobello mushroom caps, and arrange both the caps and the stems in the glass baking dish, gill sides up. Bake in the preheated oven until tender, about 15 minutes. Drain any juice, and bump the heat up to 425 degrees F.
- In the meantime, chop the spinach and the garlic in batches in a food processor, and transfer to a medium mixing bowl.
- In the same mixing bowl stir in the eggs, Parmesan cheese, 3/4 cup mozzarella cheese, and Ricotta cheese. Combine until well mixed.
- Divide the spinach mixture evenly between all 6 mushroom caps.
- Sprinkle remaining mozzarella and 1/2 Tbsp bread crumbs evenly over the mushroom caps, and return the mushrooms to the oven.
- Bake in 425 degree F oven for 15-20 minutes, until topping is golden brown and cheese is melted.