Ingredients
- 4 large portobello mushrooms stems removed
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 cup fresh spinach chopped
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1/4 cup mozzarella cheese shredded
Instructions
Prep the Mushrooms:
- Preheat the oven to 375°F. Gently clean the mushrooms with a damp cloth and remove the stems. Brush the mushroom caps with olive oil and place them gill-side up on a baking sheet.
- Bake the mushroom caps in the preheated oven for 10 minutes to release moisture. Remove from oven and set aside.
Make the Filling:
- In a skillet over medium heat, sauté the onion and garlic in the olive oil until the onion is translucent, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes.
- Remove from heat. Stir in the ricotta, Parmesan, salt, and pepper.
Stuff and Bake the Mushrooms:
- Spoon the filling into each mushroom cap. Sprinkle with breadcrumbs and mozzarella cheese.
- Bake for 15 minutes or until the cheese is bubbly and golden. Serve warm.