About a year ago my husband discovered that he loves mushrooms.
Not only does this shock his mother, but it also floors me because he has always been very particular about what he eats. I myself am not a fan of raw mushrooms, but I do enjoy them in cooked into things.
I have been on a kick recently to cut back on the amount of meat we eat. In addition to vegetarian, we have been eating more fish.
I have been trying to use hearty ingredients so that my family does not feel like they are missing out on meat.
My husband suggested stuffed mushrooms. I thought it sounded tedious to stuff all those little individual mushrooms, but then I realized I could use BIG mushrooms.
I saw portobello mushrooms and thought they were the perfect type of this recipe. They cook up well in a cast iron skillet.
Ricotta Spinach Portobello Stuffed Mushrooms
These are the ingredients you need to make this dish. It is such a fresh dish.
I used a cast iron skillet for this dish with prep done on the stove top. Get the full recipe at the bottom of this post.
Then the entire prepared skillet is placed in the oven to bake.
Don’t those look amazing? The Portobello mushrooms are hearty like a steak.
My husband really loved this entree and said we need to make this more often. He did not miss meat at all.
I have really been trying to cut back on the amount of meat we eat. My family is not missing out at all with dishes like this.
My favorite part was the ricotta stuffing. It was so tasty!
I just love the combination of cheese and garlic, along with the spinach!
Do you like mushrooms?
What would you stuff them with?
Enjoy these other vegetarian recipes~
- 4 portobello mushrooms
- ricotta cheese - 16 oz container
- fresh spinach - approximately 2 cups
- garlic - to taste
- Italian seasoning - to taste
- parmesan cheese - as desired
- Preheat the oven to 350 degrees.
- Wipe off the portobello mushrooms with a paper towel.
- Remove and chop the mushroom stems.
- Heat olive oil or butter in a cast iron skillet on the stove.
- Saute the chopped mushroom stems, fresh spinach, and garlic for 3-4 minutes.
- Mix the mushroom garlic mixture with the ricotta cheese and 2 teaspoons of Italian seasoning.
- Stuff the mushroom caps with the cheese mixture and place into the cast iron skillet with the stuffed side up.
- Sprinkle with parmesan cheese.
- Bake for 18-20 minutes.
I made the mistake of washing my mushrooms, which caused the recipe to be watery. Just wipe off the mushrooms to clean them before cooking.
I'd love to see your photos of this recipe. Please post it and leave a comment here on Pinterest.
Amount Per Serving: Calories: 14 Sodium: 47mg Carbohydrates: 2g Protein: 2g