Stuffed Portobello Mushrooms Recipe - Vapor Solutions Tx

Stuffed portobello mushrooms recipe

This simple italianstyle stuffed portobello mushroom recipe has ricotta spinach and sliced tomato with a crispy breadcrumb covering enjoy these vegetarian treats as an appetizer or with a fresh salad for a healthy supper

Ingredient – 4 large portobello mushroom – 3 tablespoons extravirgin olive oil – 1 ¼ teaspoons fine salt – 2 teaspoons italian seasoning – 1 medium tomato sliced into round – 3 large garlic cloves minced – 2 packed cups baby spinach coarsely chopped – 3 green onions coarsely chopped – ½ cup whole milk ricotta cheese – ¼ cup breadcrumb


Preheat the oven to 350°f and prepare a baking sheet with foil or parchmentwash the mushrooms gently and break off the stems keep them scrape the mushroom caps gills using a spoon preserving the mushrooms burst 1 white line

Brush or handcoat the mushrooms exteriors and edges with 1 tablespoon olive oil place on baking sheet with hollow sides up stir in ½ tsp salt and ½ tsp italian seasoning a tomato slice on each mushroom cap set aside burst 2 white line

Roughly slice mushroom stems add 2 tablespoons extravirgin olive oil to a mediumlow skillet when the oil shimmers add the garlic and sauté for 30 seconds before adding the chopped mushroom stems spinach and green onion burst 3 white line

Include the remaining 1 teaspoon of salt cook spinach for 5 minutes until wilted turn off heat and put aside burst 4 white line

Mix the ricotta cheese and remaining 1 ½ teaspoons of italian spice in a small bowl mix in sautéed vegetables distribute mixture evenly among mushrooms oven bake 15 minutes burst 5 white line

After baking sprinkle breadcrumbs and extravirgin olive oil over top return to the oven and broil on low for 3–5 minutes to brown the tops serve after 5 minutes of cooling burst 6 white line

Also see also see fresh basil pesto recipe swipe up