Spinach and Mushroom Stuffed Portobello Mushrooms

Ingredients

• 4 large Portobello mushrooms, stems removed and gills scraped
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped spinach. Sauté for 2-3 minutes until the spinach is wilted. Remove from heat and set aside.
3. In a mixing bowl, combine the sautéed spinach, ricotta cheese, grated Parmesan cheese, breadcrumbs, salt, and black pepper. Mix until all the ingredients are well incorporated.
4. Place the Portobello mushrooms on a baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the mushrooms and season them with salt and black pepper.
5. Stuff each mushroom cap with the spinach and cheese mixture, pressing it down gently.
6. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden brown.
7. Remove the stuffed Portobello mushrooms from the oven and let them cool for a few minutes.
8. Garnish with fresh basil leaves if desired.
9. Serve your Spinach and Mushroom Stuffed Portobello Mushrooms hot as a savory and nutritious appetizer or main course.

These stuffed Portobello mushrooms are a delightful way to enjoy the earthy flavors of mushrooms paired with creamy spinach and cheese. Savor every bite of this wholesome dish!