About a year ago my husband discovered that he loves mushrooms. Not only does this shock his mother, it floors me because he’s 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’ve been on a kick recently to cut back on the amount of meat we eat. In addition to vegetarian, we’ve been eating more fish. I’ve been trying to use hearty ingredients so that my family doesn’t 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’s such a fresh dish.
I used a cast iron skillet for this dish with prep done on the stove top. 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 didn’t miss meat at all. I’ve 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?