Cheesy Spinach Stuffed Portobello
The ricotta cheese gives this stuffed portobello a nice silky texture and the mint gives it a nice fresh fragrance. Honestly it’s a must try, I promise you won’t be disappointed.
Ingredients
- 6 large Portobello mushrooms
- 4 cups chopped baby spinach
- ¼ cup chopped mint
- 1 egg
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- ½ tsp ground black pepper
- salt (to taste)
Instructions
- Before you start to do anything make sure to wash the mushrooms and pat dry
- Scrape the inside of the mushrooms a little bit to give you more space to add stuffing
- In a bowl combine the chopped spinach, mint, ricotta cheese, the egg, salt and black pepper
- Season the mushrooms with salt and pepper.
- Equally divide the 1 cup of marinara sauce between the 6 mushrooms and spread inside.
- Equally divide the cheesy spinach stuffing as well between the mushrooms.
- For the last step add the shredded mozzarella cheese on top of the mushrooms and place them on a baking pan.
- Preheat the oven to 400F and bake the mushrooms for 15 to 20 minutes or until it has a beautiful golden crust.
Video
Notes
Tips: Serve hot out of the oven. Enjoy!!