Baked Portobello Mushrooms
Meaty portobello caps stuffed with spinach and ricotta, then baked until tender, a satisfying vegetarian entree that stands on its own.
30minutes
4servings
250calories
18gprotein
$3.20per serving
Ingredients (serves 4)
- 8 portobello mushrooms
- 2 cups fresh spinach
- 1 cup ricotta
- Parmesan
- Garlic
- Olive oil
- Lemon
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Save this recipeInstructions
- 1
Preheat oven to 400 degrees Fahrenheit.
- 2
Remove stems from mushrooms and scrape out dark gills with a spoon.
- 3
Sauté spinach and minced garlic in a skillet until spinach wilts, about 2 minutes.
- 4
Mix spinach with ricotta, Parmesan, salt, and pepper.
- 5
Place mushroom caps on a baking sheet, brush lightly with oil.
- 6
Fill each cap with ricotta mixture and top with Parmesan.
- 7
Bake for 15 minutes until mushrooms are tender.
- 8
Serve warm with a squeeze of fresh lemon juice.
