Description
Stuffed Portobello mushrooms filled with a savory mixture of ricotta, Parmesan, and fresh vegetables, perfect for any gathering.
Ingredients
Scale
- 4 large Portobello mushrooms
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 cup of chopped spinach
- 1/4 cup of diced bell peppers
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the Portobello mushrooms and remove the stems.
- Mix together the ricotta cheese, Parmesan cheese, chopped spinach, bell peppers, garlic, olive oil, oregano, salt, and pepper until well combined.
- Stuff each mushroom cap with the cheese and vegetable mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, until the mushrooms are tender and the cheese is golden.
- Serve warm as an appetizer or snack.
Notes
For extra flavor, marinate the mushroom caps briefly before stuffing. Consider adding crushed red pepper for heat or experimenting with different veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: stuffed mushrooms, Portobello mushrooms, vegetarian appetizer, Italian dish, baked mushrooms