| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 12g | 6g | 20g |
| sugars | fibre | protein | salt |
| 7g | 2g | 15g | 0.76g |
Why I Love American Spinach and Ricotta Stuffed Portobello Mushrooms with Marinara Sauce
I never thought I would be so in love with a recipe that was not exclusively embedded in my Texas roots. Yet, the Spinach and Ricotta Stuffed Portobello Mushrooms with Marinara Sauce has undoubtedly managed to steal my culinary heart. Believe me when I say that this dish offers a mouthwatering symphony of flavors.
The Fusion of Flavor and Health
Being a Tex-Mex aficionado, the fusion of distinctive flavors is something I deeply appreciate in a recipe. This delectable dish incorporates beautifully aromatic vegetables such as garlic and onions with the earthy, meaty texture of Portobello mushrooms. Not forgetting the generously stuffed spinach and ricotta filling, each bite guarantees a flavorful and healthy treat.
An Ode to Italian Cuisine
The Spinach and Ricotta Stuffed Portobello Mushrooms harmoniously celebrates Italian cuisine. Stuffed vegetables represent quintessential Italian home cooking, thus my choice of including ricotta cheese, parmesan, and marinara sauce. Having the good fortune to work alongside fabulous Italian-American chef Mario Batali, the influences of his traditional recipes, such as his famed Pasta all’Amatriciana, inspired me to create this recipe.
Being a grade school teacher, I also love how this dish subtly introduces children to unfamiliar flavors, textures, and ingredients. With every spoonful of the marinara sauce or a slice of these stuffed mushrooms, my students are unknowingly getting a taste of an age-old Italian heritage which has beautifully evolved over the years.
So, whether it’s a cozy family dinner or a fancy dinner party, Spinach and Ricotta Stuffed Portobello Mushrooms with Marinara Sauce is a hit. Here’s hoping that you will love this recipe as much as I do, and that it brings a touch of Italian charm to your dinner table.
What You’ll Need
- 6 large portobello mushrooms
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 10 oz frozen spinach, thawed and squeezed dry
- 1.5 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 2 cups marinara sauce
- 1/2 cup fresh basil leaves, finely chopped
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. Clean the portobello mushrooms and remove the stems. Arrange them on a baking sheet with gills facing up.
Step Two
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring until softened.
Step Three
Add the thawed and dried spinach to the skillet, and stir to combine.
Step Four
In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and a dash of salt and pepper. Once mixed, stir in the spinach and onion mixture.
Step Five
Carefully spoon the ricotta and spinach mixture into the gills of each portobello mushroom. Top with the remaining mozzarella cheese.
Step Six
Bake the stuffed mushrooms in the preheated oven for 15 to 20 minutes, or until the cheese is bubbly and lightly browned.
Step Seven
While the mushrooms are baking, heat the marinara sauce in a small saucepan.
Step Eight
Once the mushrooms are done, remove from oven and let them cool for a few minutes. Spoon the warm marinara sauce over each mushroom and garnish with chopped fresh basil leaves before serving.
