Description
Tuscan Stuffed Mushroom Caps are a delightful appetizer bursting with flavor. These roasted portobello mushrooms are generously filled with a creamy blend of ricotta and Parmesan cheese, fresh spinach, and aromatic herbs. Perfect for gatherings or cozy nights at home, this dish promises to impress your guests and create lasting memories. With their golden-brown tops and savory stuffing, these mushroom caps will be the star of any meal.
Ingredients
Scale
- 8 large Portobello mushrooms
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (wilted)
- 2 tsp dried oregano
- 1 tsp dried thyme
- 3 cloves garlic (minced)
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1/2 cup panko breadcrumbs
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean mushroom caps with a damp paper towel and remove stems; finely chop the stems.
- In a skillet, heat olive oil over medium heat. Sauté garlic and chopped mushroom stems for about 3 minutes until fragrant.
- Add spinach to the skillet and cook until wilted.
- In a mixing bowl, combine ricotta, Parmesan, sautéed mixture, dried herbs, lemon zest, salt, and pepper; mix well.
- Generously stuff each mushroom cap with the filling mixture and place on the baking sheet.
- Drizzle with olive oil and bake for 20 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom cap (70g)
- Calories: 120
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg