The idea of making spinach and cheese stuffed portabellos has been bouncing around in my mind lately, so I decided to give it a try recently. I didn't use any recipes this time; I just started combining ingredients that I knew would work well together. I did look at several different recipes online, just to get an idea of cook time. Other than that, the recipe is mine. :)
The mushrooms came out really good, other than one of them leaking all over the baking pan! Next time I will add at least another half a bag of spinach, and possibly some cayenne or red chili pepper flakes for a bit of heat. I also bought 6 mushrooms, but only used 4. I thought about chopping up the extra mushrooms and adding them to the filling. Something to try for next time.
These tasted wonderful, were quick and easy to make, and with the fat free ricotta, are pretty easy on the waistline! Everyone at work was impressed when I brought the leftovers for lunch the next day. :)
Spinach and Ricotta Stuffed Mushrooms
- 4 portabello mushroom caps
- 1 cup fat free ricotta cheese
- 1 bag spinach (1 and a half bags would be better)
- 1 cup shredded zucchini
- 4 garlic cloves, minced
- 1 tablespoon Parmesan cheese + 4 teaspoons, divided
- 1 teaspoon salt
- 2-3 teaspoons pepper
- olive oil
Pre-heat the oven to 450 degrees. Wash the mushroom caps and remove the stems and gills.
Place the mushroom caps upside down in a baking dish and bake for 20 minutes.
Meanwhile, heat the olive oil in a pan and saute the garlic, spinach and zucchini, for about 1-2 minutes. (I did this in batches to fit all of the spinach in the pan.) You just want to wilt the spinach and soften the garlic and zucchini.
In a separate bowl, mix the vegetables with the ricotta cheese and 1 tablespoon Parmesan cheese. Season with the salt and pepper, and stir to thoroughly combine.
Remove the mushroom caps from the oven, and fill with the cheese mixture. Sprinkle one teaspoon of Parmesan cheese over each filled mushroom. Return to the oven and cook for 10 minutes.
Serve and enjoy!