Description
Delicious and creamy Stuffed Portobello Mushrooms filled with a rich spinach and ricotta mixture, topped with sun-dried tomatoes and a crispy parmesan panko breadcrumb crust. This savory dish makes an excellent main or side, combining wholesome ingredients with a satisfying texture, perfect for a quick and elegant meal in just 30 minutes.
Ingredients
Scale
Mushrooms
- 6 medium portobello mushrooms
Filling
- 5 oz / 145 g frozen spinach, thawed
- 4.5 oz / 130 g ricotta cheese
- Salt and black pepper, to taste
- 10 sun-dried tomatoes, chopped into strips
Topping
- ½ oz / 15 g panko breadcrumbs
- ½ oz / 15 g freshly grated parmesan cheese
- Pinch of garlic powder
- 2 teaspoons extra virgin olive oil
Other
- Olive oil spray
Instructions
- Preheat the oven and prepare mushrooms: Preheat your oven to 425°F (220°C). Remove the stems from the portobello mushrooms and clean the outsides and gills gently with damp paper towels. You may remove the gills if you prefer, but leaving them on is fine. Save the stems for future recipes.
- Bake mushrooms: Place the mushrooms upside down on a wire rack set on an oven tray. This allows excess moisture to drip off as they cook. Bake for 10–15 minutes until the mushrooms are cooked through and slightly tender.
- Prepare the spinach ricotta filling: While the mushrooms bake, drain and press the excess liquid from the thawed spinach thoroughly. Add spinach to a large bowl along with the ricotta cheese, then season generously with salt and black pepper. Stir the mixture well until evenly combined.
- Make the breadcrumb topping: In a separate small bowl, mix together the panko breadcrumbs, freshly grated parmesan cheese, a pinch of garlic powder, and drizzle in the extra virgin olive oil. Combine to create a moist crumb topping.
- Assemble the stuffed mushrooms: Remove baked mushrooms from the oven and gently pat dry with paper towels to remove excess moisture. Spoon the ricotta and spinach filling equally into each mushroom cap. Top the filling with chopped sun-dried tomatoes.
- Add topping and finish baking: Sprinkle the breadcrumb mixture evenly over each stuffed mushroom. Return to the oven and bake for an additional 10 minutes to crisp and brown the topping. If the breadcrumbs need extra browning, place mushrooms under the grill for a couple of minutes, watching carefully to prevent burning.
- Serve: Enjoy your creamy, savory Stuffed Portobello Mushrooms as a delightful main dish or a flavorful side.
Notes
- Pressing the spinach removes excess moisture, which prevents soggy mushrooms.
- Using a wire rack allows moisture to drip off mushrooms for better texture.
- Sun-dried tomatoes add a tangy sweetness that complements the creamy filling.
- Enhance the breadcrumb topping with additional herbs like parsley or thyme if desired.
- Save mushroom stems to add umami flavor to soups or sauces.
- Watch closely under the grill to avoid burning the breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-inspired
Keywords: Stuffed Mushrooms, Spinach Ricotta, Vegetarian Appetizer, Baked Mushrooms, Easy Side Dish, Sun-Dried Tomatoes, Parmesan Topping
