|Photo courtesy of Angie McGowan|
I liked it a lot, but Abe really enjoyed it, which is surprising since I'm the veggie in the family. I think if I make it again, I might try a drizzle of balsamic over the top of the mushroom before adding the cheeses. I thought it could use a bit of acid.
I only made one addition to the recipe, adding some garlic in. Make sure to keep an eye on your cheese. I didn't check mine until close to the 18 minute mark and the cheese was very brown. Still tasted good, but not as appealing.
Here is a link to the original recipe
Spinach and Ricotta Stuffed Portobello Mushrooms
4 portobello mushroom caps, stems and gills removed
1 cup ricotta cheese
1 cup mozzarella or Italian blend shredded cheese
2 – 9 oz bag fresh spinach
1/2 onion, sliced
1/2 red pepper, sliced
3 cloves of garlic, minced
Salt and pepper
Preheat oven to 400 degrees. Rub olive oil all over the outer part of your portobello mushrooms.
Preheat a large skillet and drizzle with olive oil. Add onions, garlic, red peppers and spinach. Add salt and pepper. Saute until spinach is wilted.
Spoon 1/4 cup ricotta cheese in each mushroom cap. Top with 1/4 of the sauteed spinach. Then 1/4 of the shredded cheese.
Bake at 400 degrees for 18 – 20 minutes or until cheese is melted and mushrooms are tender.