If you're looking for a dish that's impressive yet delightfully simple to make, these Stuffed Portobello Mushrooms are the ticket. They're packed with flavors and perfect for a cozy night in or a dinner party with friends.
Portobello mushrooms serve as the perfect vessel, offering a meaty texture that complements the creamy filling. Fresh spinach adds a pop of color and nutrients, while the ricotta cheese provides a creamy base. For an extra punch of flavor, Parmesan cheese is mixed in, giving it a nice sharpness. Olive oil is used to sauté the garlic, which adds warmth and depth. The dried oregano and dried thyme bring an aromatic earthiness, and a sprinkle of breadcrumbs on top gives a satisfying crunch after baking. Lastly, a bit of fresh parsley brightens the dish just before serving.
These stuffed mushrooms pair beautifully with a simple arugula salad dressed with lemon and olive oil. For a heartier meal, serve them alongside a creamy risotto or a bowl of pasta with a light pesto sauce.
First, preheat your oven to 375°F (190°C) to ensure it's ready for baking. While that's heating up, take your large portobello mushrooms and clean them gently with a damp cloth to remove any dirt, then pop off the stems. They’re not needed for this recipe, but don't toss them—they’re great for stock.
Next, heat a tablespoon of olive oil in a skillet over medium heat. Once it’s shimmering, add the minced garlic. Stir it around for just a minute until it becomes fragrant—be careful not to burn it. Then, toss in the fresh spinach. It’ll look like a lot, but it wilts down quickly. Once it’s reduced, take the skillet off the heat.
In a mixing bowl, combine the ricotta, Parmesan, oregano, thyme, salt, and pepper. Give it a good stir to get everything well mixed. Then, fold in the sautéed spinach and garlic mixture until it’s all combined. This will be your delicious stuffing.
Place your cleaned mushrooms on a baking sheet, open side up, and start filling them with the spinach and cheese mixture. Be generous—you want them packed! After that, sprinkle a bit of breadcrumbs over each mushroom to add a nice crunchy texture once baked.
Pop them into your preheated oven and bake for 20-25 minutes. You’ll know they’re done when the mushrooms are tender and the tops are golden brown. Once out of the oven, let them cool just a bit and garnish with fresh parsley. Serve them up warm and enjoy!
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