Large portobellos filled with spinach, cheeses, and herbs, baked until golden brown for a rich vegetarian dish.
# What You’ll Need:
→ Mushrooms
01 - 4 large Portobello mushroom caps, stems and gills removed
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Filling
05 - 200 grams fresh spinach, washed and chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 100 grams cream cheese, softened
09 - 100 grams ricotta cheese
10 - 60 grams grated Parmesan cheese
11 - 100 grams shredded mozzarella cheese
12 - 1/4 teaspoon ground nutmeg
13 - 2 tablespoons fresh parsley, finely chopped
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
→ Topping
16 - 2 tablespoons grated Parmesan cheese
17 - 2 tablespoons gluten-free breadcrumbs
18 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat the oven to 200°C. Line a baking sheet with parchment paper.
02 - Brush both sides of the Portobello mushroom caps with olive oil and season with salt and freshly ground black pepper. Arrange them gill-side up on the prepared baking sheet.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and allow to cool slightly.
04 - In a mixing bowl, combine the cream cheese, ricotta cheese, 60 grams grated Parmesan, shredded mozzarella, ground nutmeg, parsley, and the sautéed spinach mixture. Season to taste with salt and pepper. Stir until thoroughly blended.
05 - Spoon the cheese and spinach filling evenly into the prepared mushroom caps.
06 - In a small bowl, combine 2 tablespoons grated Parmesan, gluten-free breadcrumbs, and 1 tablespoon olive oil. Sprinkle this mixture over the filled mushrooms.
07 - Bake in the preheated oven for 20–25 minutes, until the mushrooms are tender and the tops are golden brown.
08 - Remove the mushrooms from the oven and let rest for 5 minutes before serving.
