Ingredients
- 4 large portobello mushrooms, stems and gills removed
- 1/4 cup olive oil, divided
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried Italian herbs
- 1/4 cup breadcrumbs
- 1/4 cup mozzarella cheese, shredded
Instructions
- Preheat Oven and Prepare Mushrooms: Preheat your oven to 375°F (190°C). Brush the portobello mushroom caps with half of the olive oil and season with salt and pepper. Place them on a baking sheet, gill-side up.
- Cook the Filling: Heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute. Then, add the spinach and sun-dried tomatoes, cooking until the spinach wilts, about 2-3 minutes.
- Combine Filling Ingredients: In a bowl, mix together the ricotta cheese, Parmesan cheese, red pepper flakes (if using), dried Italian herbs, and breadcrumbs. Add the spinach and sun-dried tomato mixture, and stir to combine well.
- Stuff the Mushrooms: Spoon the filling into each mushroom cap, dividing it evenly. Gently press the mixture down to pack it into the mushrooms.
- Top with Cheese: Sprinkle the stuffed mushrooms with shredded mozzarella cheese.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese on top is golden and bubbly.
- Serve: Allow the mushrooms to cool for a few minutes before serving.
These stuffed portobello mushrooms are a fantastic combination of rich, tangy, and savory flavors, making them a hit for both vegetarians and meat-eaters alike. Serve them as a main course or a hearty side dish. Enjoy your meal!
