Spinach-Stuffed Portobello Mushrooms (Recipe)
I’m always on the lookout for those elusive, “I’m really tired but I don’t want to eat anything that goes in the microwave” recipes. You know, the kind where there are actual healthy ingredients, but you don’t have to spend 20 minutes in front of a cutting board or a frying pan? Well, this is one of these recipes, and it’s already made its way into my rotation of lazy weeknight dinners. Will it make it into yours?
Spinach and Cheese Stuffed Portobello Mushrooms
- 4 Large portobello mushroom caps
- Coarse salt and freshly ground pepper
- 1 Cup ricotta cheese
- 1 Cup finely chopped spinach
- 1/2 Cup grated parmesan or romano cheese, divided
- 2 Tablespoons finely chopped kalamata olives
- 1/2 Teaspoon oregano
- 1/4 Cup marinara sauce, plus more for serving if desired
Oven Temperature: 450 Degrees.
1. Grease a rimmed baking sheet. Arrange mushroom caps, gill side up, on the baking sheet. Sprinkle each cap with salt and pepper, and roast in the oven for 20-25 minutes, or until the caps are tender. Do not turn oven off.
2. Make spinach-cheese filling while the mushroom caps are roasting. Place ricotta, spinach, 1/4 cup parmesan, olives, oregano and pepper in a medium bowl and still to combine. Heat marinara on the stove or in the microwave until it is quite hot.
3. Remove any accumulated liquids from the tender mushroom caps, and then return to the baking pan. With a spatula, spread marinara across each cap, covering the marinara in between so it stays warm. Scoop some of the spinach-cheese filling into each cap. Sprinkle remaining parmesan on top of the mixture.
4. Bake for 8-12 minutes, or until hot.
Recipe Adapted From: Eating Well.