Tuscan Style Stuffed Portobello Vegetarian

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and provides a cheesy flavor.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are more affordable and still add moisture.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: provolone cheese

Low-fat mozzarella reduces calories without sacrificing texture.

Preheat the oven to 400°F (204°C).

Remove the cap from the portobello mushroom and take out the gills using a spoon.

Brush the portobello mushrooms with olive oil on all sides.

Place the mushrooms in the oven for about 10 minutes to cook and remove moisture.

Chop shallots finely and add them to a skillet with olive oil over medium heat, cooking for about 1-2 minutes.

Add minced garlic to the skillet and cook for another minute or two.

Sprinkle salt over the shallots and garlic to help them sweat out faster.

Add a packet of frozen spinach to the skillet, ensuring to squeeze out excess liquid before adding.

Add chopped sun-dried tomatoes to the spinach mixture and stir.

Turn off the heat and add grated parmesan cheese to the mixture, allowing it to melt slightly.

Add ricotta cheese to the mixture and combine well, ensuring the heat is off.

Season the filling with a little salt, black pepper, and fresh basil.

Grate fresh nutmeg into the filling for extra flavor.

Remove the portobello mushrooms from the oven and drain any liquid that has accumulated inside.

Stuff the mushrooms with the filling mixture, packing it in gently.

Optionally, top the stuffed mushrooms with extra parmesan cheese or panko for crunch.

Return the stuffed mushrooms to the oven at 375°F (190°C) for 15 minutes to melt the cheese and brown the top.

Remove the stuffed mushrooms from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens