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4.50
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4
votes
Spinach and Cheese Stuffed Portobello Mushrooms
These spinach and cheese stuffed portobello mushrooms are a decadent meatless meal everyone will love.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
spinach cheese stuffed portobello mushrooms
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
6
large portobello mushroom caps
cleaned and stems removed
1.5
cups
chopped baby spinach
1.5
cups
whole milk ricotta cheese
1/2
cup
grated mozzarella cheese
1/4
cup
freshly grated parmesan cheese
1 14
ounce
can artichoke hearts in water
drained & coarsely chopped
1/4
cup
sundried tomatoes
chopped
1/2
medium onion
diced
2
cloves
of garlic
minced
extra virgin olive oil
salt & pepper
breadcrumbs
optional
Instructions
Preheat oven to 450 degrees.
Arrange mushroom caps on greased baking sheet and drizzle with olive oil, season with salt & pepper.
Roast mushrooms for about 20 minutes.
While mushrooms are roasting, combine spinach, 3 cheeses, artichokes and sun dried tomatoes in large bowl.
Saute onion & garlic until softened and then add to bowl.
Mix to combine all ingredients and season with salt & pepper.
Once mushrooms are done roasting, drain any excess water and then fill caps with stuffing generously.
Put back in oven for another 10 minutes.
If topping with breadcrumbs, do so in the last 1-2 minutes.
Nutrition
Serving:
1
SERVING
|
Calories:
380
kcal
|
Carbohydrates:
28
g
|
Protein:
23
g
|
Fat:
22
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
64
mg
|
Sodium:
724
mg
|
Fiber:
9
g
|
Sugar:
5
g