Mushroom and Spinach Stuffed Portobello Mushrooms

Stuffed mushrooms have been a beloved part of Mediterranean cuisine for centuries. The use of mushrooms as a vessel for various stuffings dates back to ancient times when ingredients like herbs, spices, and breadcrumbs were used. Portobello mushrooms, with their large, meaty caps, are particularly well-suited for stuffing.

The exact origins of stuffed portobello mushrooms are challenging to pinpoint, but this dish has become a popular appetizer and side dish in Mediterranean-inspired cooking. The combination of earthy mushrooms with flavorful fillings like spinach and cheese creates a satisfying and savory culinary experience.

Recipe: Mushroom and Spinach Stuffed Portobello Mushrooms

This recipe serves 4 and offers a delightful blend of flavors and textures in each bite.

Ingredients:

• 4 large portobello mushrooms, stems removed and gills scraped out
• 8 oz (225g) fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

Prepare the Portobello Mushrooms:

1. Preheat your oven to 375°F (190°C).

2. Brush the outside of the portobello mushrooms with olive oil and place them on a baking sheet.

3. Bake the mushrooms in the preheated oven for about 10 minutes to partially cook them. This will help remove excess moisture.

   
   
   

Prepare the Filling:

4. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

5. Add the minced garlic and chopped spinach. Sauté for about 2-3 minutes, or until the spinach wilts.

6. In a mixing bowl, combine the sautéed spinach, ricotta cheese, grated Parmesan cheese, dried oregano, salt, and pepper. Mix until well combined.

Stuff the Portobello Mushrooms:

7. Carefully fill each partially cooked portobello mushroom cap with the spinach and cheese mixture. Press the filling down gently.

8. Return the stuffed mushrooms to the baking sheet.

Bake and Serve:

9. Bake the stuffed portobello mushrooms in the oven for about 20-25 minutes, or until the mushrooms are tender and the filling is lightly browned on top.

10. Garnish with fresh basil leaves if desired and serve hot.

Mushroom and Spinach Stuffed Portobello Mushrooms are a delightful appetizer or side dish that celebrates the natural flavors of mushrooms and the Mediterranean flair of spinach and cheese. They are not only delicious but also visually appealing, making them a great choice for entertaining or enjoying as a special treat for yourself and your loved ones.