Easy Spinach and Cheese Stuffed Portobello Mushrooms
Make these delicious low-carb portobello mushrooms stuffed with creamy ricotta, spinach, and melty cheese. A perfect vegetarian main dish or impressive side.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Grater
- Aluminum foil
- Oven mitt
- Serving platter
Ingredients
- 4 large portobello mushroom caps, stems and gills removed
- 2 tablespoons olive oil, divided
- 1 teaspoon minced garlic
- 1/2 cup finely chopped onion
- 2 cups fresh spinach, roughly chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup shredded mozzarella cheese
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