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If you’re searching for a delicious and nutritious vegetarian dish, look no further than creamy spinach-stuffed Portobello mushrooms. This recipe showcases the remarkable versatility of Portobello mushrooms, transforming them into a hearty base that is perfect for a variety of fillings. With their rich, meaty texture, Portobello mushrooms provide a satisfying experience, making them a favorite among vegetarians and meat-lovers alike.

Stuffed Portobello Mushrooms with Creamy Spinach

Discover the delectable appeal of creamy spinach-stuffed Portobello mushrooms, a perfect vegetarian dish that combines rich flavors and essential nutrients. With their meaty texture, these mushrooms serve as a hearty base for a creamy spinach filling that delights the palate. Easy to prepare, they can be enjoyed as a main course, appetizer, or side dish. Elevate your meals with this versatile, nutritious recipe that will impress both vegetarians and meat lovers alike.
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Ingredients
  

4 large Portobello mushrooms

2 tablespoons olive oil

3 cloves garlic, minced

1 cup fresh spinach, chopped

1/2 cup ricotta cheese

1/4 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/4 teaspoon nutmeg

Salt and pepper, to taste

1/3 cup breadcrumbs (optional, for crunch)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the mushrooms: Gently clean the Portobello mushrooms with a damp cloth. Remove the stems and gently scrape out the gills with a spoon. Drizzle both sides with olive oil and place them on a baking sheet, gill side up.

      Sauté the spinach: In a skillet over medium heat, add one tablespoon of olive oil. Once heated, add the minced garlic and sauté for about 1 minute until fragrant. Then add the chopped spinach, cooking until wilted. Remove from heat and allow to cool slightly.

        Make the filling: In a mixing bowl, combine the ricotta cheese, cream cheese, grated Parmesan cheese, sautéed spinach-garlic mixture, nutmeg, salt, and pepper. Mix everything until smooth and creamy.

          Stuff the mushrooms: Generously spoon the creamy spinach filling into each Portobello mushroom cap, ensuring they are filled to the top.

            Optional breadcrumb topping: If you prefer a crunchy topping, sprinkle breadcrumbs over the stuffed mushrooms for added texture.

              Bake the mushrooms: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the mushrooms are tender and the filling is bubbly and slightly golden.

                Garnish and serve: Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings