These stuffed portobello mushrooms are fresh and fantastic. Super hearty, they're stuffed with spinach, cheese, and fresh veggies. Red bell peppers add a mild flavor to the cheesy filling while onion gives a little bite. We added the optional bacon and love the saltiness it adds to the filling. Enjoy these portobello mushrooms for lunch or a light dinner. We can't wait for the spring/summer seasons to hit up the local farmer's market for fresh veggies. These are cheesy and full of fresh vegetables. They do not disappoint! If there is any cheese mixture left, we also stuff yellow, orange, or red peppers and bake them with the mushrooms!
Prep time: Cook time:
Recipe Cuisine: Italian Recipe Category: Vegetable Appetizers Yield: 6 Servings
Ingredients :
- 3 medium portobello mushrooms
- stemmed and gills scraped out
- 2 cup(s) fresh spinach
- 1/2 cup(s) water
- 1/2 cup(s) red bell pepper
- diced small
- 1/3 cup(s) diced onion (small dice)
- 1 cup(s) part-skim ricotta cheese
- 1/4 cup(s) grated Parmesan cheese
- 1 cup(s) shredded mozzarella
- divided
- 1 teaspoon(s) fresh garlic
- minced
- 2 slice(s) bacon
- cooked & crumbled (optional)
Intructions :
- Preheat oven to 425. Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms
- gill side up
- on baking sheet.
- In a small skillet
- add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
- Combine the ricotta
- Parmesan
- and 3/4 cup mozzarella in a medium-sized bowl.
- Add the bell pepper
- onion
- garlic
- and spinach. Combine well.
- If you opted for the bacon
- mix it in.
- Stuff mushrooms with cheese mixture.
- Top with remaining mozzarella.
- Bake for approximately 25 minutes.
Rated 5/5 based on 68 Reviews
Keyword : spinach-ricotta-stuffed mushroom-portobello