Spinach and Ricotta Stuffed Portobello Mushrooms

Ricotta and Spinach Stuffed Portobello Mushrooms

6 medium size portobello mushrooms

6-8 tablespoons whole ricotta cheese

4 tablespoons minced spinach, thawed

Pinch salt

Pinch black pepper

1 cup shredded Swiss Emmentaler cheese, divided

1 ½ tablespoons extra virgin olive oil, divided

  

Preheat oven to 375F. Line a baking sheet with foil or parchment paper.

Remove the stems from the mushrooms and wipe them gently to clean them with paper towel.

Drizzle half the oil on the surface of the baking sheet and place the mushrooms on it.

In a small bowl, combine the ricotta, spinach, half of the cheese, salt and pepper. Mix well.

Drizzle a little olive oil inside each of the mushrooms.  Fill each mushroom with the ricotta mixture. Top with the remaining shredded cheese.  Bake for 20-25 minutes until the top of the mushroom is just golden.

  

This recipe was invented last night when I found some ricotta cheese and spinach leftover in my refrigerator.  It is a delicious and easy recipe to make that can be served as an appetizer or a side dish. It could even be served at a party using smaller mushrooms filled with the same mixture. I’m sure I’ll make it again and again!