Ingredients
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional for added texture)
For a twist, you can substitute feta cheese for a tangy kick or add a pinch of red pepper flakes for some heat, much like the vibrant spices I encountered during my culinary travels.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Brush both sides of the portobello mushrooms with olive oil and place them gill-side up on the prepared sheet. Season with salt and pepper.
- In a skillet over medium heat, sauté the chopped onion until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the spinach and cook until wilted. This reminds me of helping my abuela stir her pots of soup, watching the ingredients come together.
- Remove from heat and mix in the ricotta, parmesan, mozzarella, and oregano. Season with salt and pepper, adjusting to your taste.
- Spoon the spinach and cheese mixture generously into each mushroom cap. Sprinkle breadcrumbs on top if using, for that extra crunch.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
- Allow to cool slightly before serving. This dish always brings me back to those bustling family dinners where every bite was savored.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International