Spinach and Ricotta Stuffed Portobellos {Guest Post}

Wednesday, November 13, 2013

Hi all! I recently guest posted on The Best Blog Recipes and shared my yummy and healthy recipe for spinach and ricotta stuffed portobello mushrooms. Go checkout the recipe or check it out below!


Spinach and Ricotta Stuffed Portobellos
Prep time: 5 min        Cook Time: 20 min           Yield: 4 servings

Ingredients
- 4 large portobello mushroom caps
- Pinch salt and pepper
- 1 cup ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup tomato sauce

Directions
1. Preheat oven to 450°F. Coat a rimmed baking sheet with parchment paper.
2. Place mushroom caps gill side up on parchment-covered pan. Sprinkle with salt and pepper. Bake in the oven until tender, about 25 minutes.
3. Meanwhile, in a small bowl, mash ricotta, spinach, and 1/4 cup Parmesan.
4. When the mushrooms are tender, take them out and pour out any water that is accumulated in the caps. Return the caps to the pan gill-side up. Spread 2 tablespoons tomato sauce into each cap. Spoon ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan cheese. Return to the oven and bake for another 10 minutes.

Variations:
During grilling season, take this recipe outdoors and grill it on your grill, following as per instructions.

Print Friendly and PDF

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...