Ricotta Stuffed Mushrooms



  • 4 portobello mushrooms
  • ricotta cheese - 16 oz container
  • fresh spinach - approximately 2 cups
  • garlic - to taste
  • Italian seasoning - to taste
  • parmesan cheese - as desired


  1. Preheat the oven to 350 degrees.
  2. Wipe off the portobello mushrooms with a paper towel.
  3. Remove and chop the mushroom stems.
  4. Heat olive oil or butter in a cast iron skillet on the stove.
  5. Saute the chopped mushroom stems, fresh spinach, and garlic for 3-4 minutes.
  6. Mix the mushroom garlic mixture with the ricotta cheese and 2 teaspoons of Italian seasoning.
  7. Stuff the mushroom caps with the cheese mixture and place into the cast iron skillet with the stuffed side up.
  8. Sprinkle with parmesan cheese.
  9. Bake for 18-20 minutes.

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