Stuffed Portobello Mushrooms - Sofia Foodie Recipes

Ingredients

• 6 medium portobello mushrooms
• 85g spinach (fresh or frozen)
• 130g ricotta cheese
• 56g mozzarella cheese
• 5 sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• Salt and black pepper to taste
• 1 tbsp olive oil
Crumb Topping:
• 15g panko breadcrumbs
• 15g parmesan cheese, grated
• 2 tsp extra virgin olive oil
• Pinch of garlic powder

Cooking Instructions

Preheat oven to 425°F (220°C).

Clean mushrooms with a damp paper towel. Remove stems, chop finely, and set aside.

Heat 1 top olive oil in a skillet over medium heat. Sauté garlic for 1-2 minutes until fragrant. Add spinach and chopped mushroom stems; cook 2-3 minutes until wilted.
Cool slightly.

Mix ricotta, mozzarella, sun-dried tomatoes, and spinach mixture in a bowl. Season with salt and pepper.

Place mushroom caps on a parchment-lined baking sheet. Brush with olive oil. Fill each cap with the ricotta mixture.

Mix crumb topping ingredients and sprinkle over mushrooms.

Bake for 10 minutes. If crumbs aren't golden, broil briefly, watching closely to avoid burning.

Chef's Note

Enjoy as a main or side dish!