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Ricotta Stuffed Portobello Mushrooms

Ricotta Stuffed Portobello Mushrooms

Ricotta stuffed portobello mushrooms with spinach and marinara. Low carb vegetarian dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6 large portobello mushrooms stemmed and gills scraped
  • 3 tbsp olive oil divided
  • 8 oz fresh spinach wilted and squeezed dry
  • 15 oz whole milk ricotta
  • 1/2 cup grated parmesan
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp dried italian seasoning
  • 1/4 tsp nutmeg freshly grated
  • 1.5 cups marinara sauce
  • 1 cup shredded mozzarella
  • 2 tbsp fresh basil chopped
  • salt and pepper to taste

Method
 

  1. **Pre roast.** Heat oven to 400F. Brush caps with 2 tbsp oil, season with salt and pepper. Place gill side up on a sheet pan. Roast 10 minutes. Drain liquid.
  2. **Spinach.** Heat remaining oil in a skillet. Wilt spinach with garlic 2 minutes. Squeeze dry.
  3. **Mix.** Combine ricotta, parmesan, egg, italian seasoning, nutmeg, wilted spinach, salt, and pepper in a bowl.
  4. **Stuff.** Spoon 1/4 cup marinara into the bottom of a baking dish. Place caps gill up. Stuff each with the ricotta mixture.
  5. **Top.** Spoon remaining marinara over each cap. Sprinkle with mozzarella.
  6. **Bake.** Bake 20 minutes until bubbly and golden. Rest 5 minutes. Top with fresh basil.

Notes

Pre roast caps 10 minutes to remove moisture. Wet caps dilute the filling. Vegan swap: use cashew ricotta, nutritional yeast, and vegan mozzarella to make it vegan. Store leftovers in the fridge for up to 3 days.