Check out these hearty Spinach and Ricotta Stuffed Portobello Mushrooms. These meatless stuffed mushrooms are baked in a cast-iron skillet.
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 cooked into things.
We have been on a kick recently to cut back on the amount of meat we eat and consume more vegetarian food. 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 in the store and thought they were the perfect type of this recipe.
These ricotta stuffed mushrooms have become a family favorite.
Why you will love these Stuffed Mushrooms with Ricotta
You and your family will enjoy this recipe because:
- All cooking is done in one pan
- Only six ingredients
- Healthy greens added
- Meatless & vegetarian
- Low in Carbs
- So much cheese
- A delicious way to comsume mushrooms
How to Make Ricotta Stuffed Portobello Mushrooms
This recipe uses a cast-iron skillet. on the stove and in the oven.
There are only six ingredients needed to make this dish. Outside of the Italian seasoning, all ingredients are fresh. This is what you need to make vegetarian stuffed portobello mushrooms:
- Portobello caps
- Fresh spinach
- Ricotta cheese
- Italian seasoning
- Parmesan cheese
Stuffed Mushroom Cooking Instructions
There are four basic steps for this meatless recipe:
- Clean and prep the mushrooms
- Prepare the cheese filling
- Stuff the mushroom caps
How to Prepare Portobello Mushroom Tops
Portobellos need to have the stem and gills removed. The stems can be chopped up and cooked in the stuffing. Omit if you do not want the woody taste of the stem.
Remove the gills with a regular spoon. A gentle scrap is all it takes. Discard the gills.
You do not need to wash these mushrooms. Just wipe the outside with a damp paper towel.
When I first make this recipe, I made the mistake of washing my mushroom caps. This resulted in soggy mushrooms baked in a lot of liquid.
The remaining steps
Heat up a cast-iron skillet on the stovetop. Saute the chopped mushroom stems and garlic until they start to soften. Add the spinach and cook until thoroughly wilted.
Combine the pan-fried vegetables in a bowl with the ricotta cheese.
Divide the filling between the caps and place in the cast-iron skillet with the filling side up. Top with freshly grated parmesan cheese.
Place the prepared skillet in the oven to bake.
Mushrooms Stuffed with Ricotta Q&A
Do I have to make this recipe in a cast-iron skillet?
No. The vegetables can be sauteed in any skillet and then be baked in an oven-safe dish.
Can I use a different cheese for this recipe?
Fresh goat cheese can be substituted for the ricotta cheese in this recipe. The tangy taste of parmesan cheese can be subbed out with similar Italian cheeses such as Grana Padano, Pecorino Romano, or Parmigiano Reggiano.
What other vegetable can I add to the filling?
Chopped onion is a great addition to the saute. Sundried tomatoes will add a sweet and tangy flavor to the filling.
Don’t these look delicious? These Baked Portobello Mushrooms with cheese are hearty like a steak. Serve them with a side salad and some fruit for a healthy meal.
My husband really loved this entree and said we need to make this more often. He did not miss meat at all.
My favorite part is the stuffing. It is such a tasty combination of cheese and garlic, along with spinach!
I want to cut back on the amount of meat we eat. My family will not mind if I continue to make delicious dishes like this.
Enjoy these other vegetarian main dishes
Mockafoni & Cheese
Spaghetti Squash with Marinara Sauce
Grandma’s Homemade Vegetable Soup
Ricotta Stuffed Portobello Mushrooms
This spinach and ricotta stuffed mushrooms recipe is easy to make and will become a favorite of vegetarians and non-vegatarians alike!
- 4 portobello mushrooms
- ricotta cheese - 16 oz container
- fresh spinach - approximately 2 cups
- garlic - 1-2 minced cloves
- Italian seasoning - 2 teaspoons
- parmesan cheese - as desired
- Preheat the oven to 350 degrees.
- Remove the stems from the portobello mushrooms and chop.
- Remove the gills from the mushroom caps using a regular metal spoon and discard.
- Wipe off the mushrooms with a damp paper towel.
- Heat olive oil or butter in a cast-iron skillet on the stove.
- Saute the chopped mushroom stems and garlic for 4-6 minutes.
- Chop the spinach and add it to the skillet. Continue to saute until thoroughly wilted.
- Move the vegetables from the pan to a bowl.
- Mix in the ricotta cheese and 2 teaspoons of Italian seasoning.
- Stuff the mushroom caps with the cheese mixture and place them 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: 185Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 153mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 16g
Monday 18th of March 2019
I’d like to clear up a common misconception. Mushrooms do not “soak up” water when they’re washed. Think about it. What happens to a sponge when you soak it in water? It grows. Do mushrooms do this? No. Raw mushrooms, like many vegetables, are full of water, and, when they’re cooked, they shed this water. If you’ve ever sautéed zuccchini, you know what I’m talking about. The trick is to sauté or broil your mushrooms before filling them. They’ll shrink as they give off water, and they’ll also brown and caramelize if you let them go far enough, which gives them that awesome flavor. Alton Brown disputed the “mushroom soaking up water” myth many years ago. Apparently, y’all were sleeping.
Thursday 4th of April 2019
Honestly, I don't know much about mushrooms. I never ate them as a kid and only started loving them in the past 10 years or so. I need to do better research. Thanks for the info!
Sunday 6th of January 2019
Yum! I love mushrooms. I'm a vegetarian so I use portabello mushrooms occasionally. I've made them in veggie lasagna, but that was kind of a full day event so that's the end of that dish for me! Every now and then I'll spot a portabello mushroom burger when I go out to eat and order it because it's a huge treat. I should probably buy them more often, but I find for most of the foods I make, regular white mushrooms are good enough. And then I did something 2 days ago that I rarely do - I bought a can of mushrooms.
Monday 7th of January 2019
I purchase mushrooms nearly every week. I used to avoid them!
Saturday 18th of November 2017
When you make stuffed mushrooms you removes the stems and some of the inside to make room for your filling. Place the mushrooms upside down on a baking tray and sprinkle with a little salt and bake for about 10 minutes. This releases the water. It is very similar to eggplant prep. Then you fill them and complete the baking or transfer them to your cast iron.
Saturday 18th of November 2017
Thank you for the tips!!
Thursday 14th of September 2017
Never wash mushrooms----they will soak up water very fast. Clean them with a damp cloth. Never wash!!!!!!!! That's why your dish will be watery
Friday 15th of September 2017
I had NO idea! I'm going to try this. Thanks!!
Tuesday 8th of November 2016
I made this dish last night, it was WONDERFUL! I used the large portabello mushrooms. I found that they didnt have too much of a stem but it still turned out delish. I also agree with the mushrooms do get very watery. Put them in the oven for a few minutes to dry them out as much as possible. I cooked wild long grain rice to go make a full meal!
Tuesday 8th of November 2016
That is a great idea, Alexandra!