While Portobello mushrooms might seem ordinary on their own, they'll transform into an extraordinary dish when stuffed with creamy ricotta and fresh spinach. You're about to discover how these large, meaty caps serve as the perfect vessel for a rich, Italian-inspired filling that's both elegant and straightforward to prepare. As you explore this versatile recipe, you'll find it's equally suitable for a casual weeknight dinner or an upscale dinner party.
Key Takeaways
- Clean portobello caps and remove stems, then fill with a mixture of ricotta, Parmesan, sautéed garlic, and wilted spinach.
- Bake filled mushrooms at 400°F (200°C) for 20-25 minutes until golden brown and tender.
- Store leftovers in an airtight container for up to 3 days, reheating in the oven or microwave before serving.
- The dish serves as a delicious vegetarian main course, combining earthy mushroom flavors with creamy cheese and nutritious spinach.
- Properly drain the spinach after cooking and select quality mushrooms for optimal texture and flavor.
History
While the exact origins of stuffed portobello mushrooms remain somewhat unclear, this preparation method gained significant popularity in the 1980s as American restaurants began featuring these large mushroom caps as meat alternatives.
You'll find that this dish evolved from traditional Italian cuisine, where stuffed mushrooms were typically made with smaller varieties like cremini or button mushrooms.
In the late 20th century, as vegetarian dining options expanded, chefs discovered that portobello mushrooms' meaty texture and substantial size made them perfect for main course preparations.
Their rich, earthy flavor and ability to hold generous amounts of filling quickly caught on in home kitchens too.
You'll notice that the combination of spinach and ricotta, a classic Italian pairing, became particularly popular due to its versatility and broad appeal.
Recipe
Stuffed portobello mushrooms offer a delicious vegetarian main course that combines the earthy flavors of mushrooms with creamy ricotta and nutritious spinach. This elegant dish transforms simple ingredients into a restaurant-quality meal that's perfect for both casual dinners and special occasions.
The preparation method ensures the mushrooms remain tender while the filling becomes golden and heated through. The combination of fresh spinach, garlic, and two types of cheese creates a rich and satisfying stuffing that complements the natural umami flavor of the portobello caps.
Ingredients:
- 4 large portobello mushroom caps
- 15 oz (425g) ricotta cheese
- 10 oz (280g) fresh spinach
- 2 cloves garlic, minced
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 teaspoon (1.25ml) salt
- 1/8 teaspoon (0.6ml) black pepper
- 2 tablespoons (30ml) olive oil
Preheat oven to 400°F (200°C). Remove stems from mushroom caps and clean with a damp paper towel. Heat olive oil in a large skillet over medium heat, add minced garlic and sauté for 30 seconds. Add spinach and cook until wilted, about 3 minutes. Drain excess liquid and let cool.
In a bowl, combine ricotta, Parmesan, salt, and pepper, then fold in the cooled spinach mixture. Fill each mushroom cap with the spinach-ricotta mixture and place on a baking sheet. Bake for 20-25 minutes until mushrooms are tender and filling is hot and slightly golden.
To ensure the best results, select firm portobello mushrooms with undamaged caps and wipe them clean rather than washing under water. If the filling seems too wet, allow the sautéed spinach to drain longer before combining with the cheese mixture.
The mushrooms can be prepared ahead and refrigerated for up to 24 hours before baking. Leftover stuffed mushrooms will keep in the refrigerator for up to two days and can be reheated in a 350°F (175°C) oven until warm.
Cooking Steps
You'll begin by gently cleaning the portobello caps with a damp paper towel and removing their stems, preparing them as vessels for the filling.
Next, you'll sauté minced garlic until fragrant, add fresh spinach until wilted, and combine this mixture with ricotta and Parmesan cheeses until well incorporated.
Finally, you'll spoon the cheese-spinach mixture generously into each mushroom cap and bake them at 400°F for 20-25 minutes, until the tops turn golden brown and the mushrooms become tender.
Step 1. Clean Mushrooms With Towel
Proper cleaning of portobello mushrooms marks a crucial first step in preparing this elegant dish.
You'll want to handle your mushrooms with care, using a slightly damp paper towel to gently wipe each cap clean of any dirt or debris. Don't rinse them under running water, as mushrooms are highly absorbent and will become waterlogged, resulting in a soggy final dish.
Start by removing the stems from your portobello caps, then carefully inspect each mushroom's surface.
Using light, circular motions with your damp paper towel, clean both the top and underside of the caps. If you notice any particularly stubborn bits of dirt, you can slightly increase the pressure of your wiping motion, but be careful not to damage the delicate cap surface.
Step 2. Sauté Garlic and Spinach
Once the mushrooms are properly cleaned, begin the crucial step of preparing your filling by heating a large skillet over medium heat with a tablespoon of olive oil.
Add your minced garlic to the hot oil and cook for 30 seconds until fragrant, being careful not to let it brown or burn.
You'll then want to add your fresh spinach in batches, allowing each handful to wilt slightly before adding more. As you're cooking, use tongs to turn the spinach frequently, ensuring even wilting throughout.
Once all the spinach has been added and has completely wilted down, which should take about 3-4 minutes, remove the skillet from heat.
Transfer the mixture to a colander and press gently with the back of a spoon to remove excess moisture.
Step 3. Mix Cheese Filling
Combining fresh ricotta with perfectly wilted spinach creates the foundation for a luxurious mushroom filling. In a medium bowl, you'll want to mix the ricotta cheese until it's smooth and creamy, then fold in the grated Parmesan cheese until well incorporated.
Next, add your cooled spinach-garlic mixture to the cheese blend, making sure to distribute the vegetables evenly throughout. You'll know the filling is ready when it's uniformly green with a thick, spreadable consistency.
If your mixture seems too wet, you can add an extra tablespoon of Parmesan to help absorb excess moisture. For extra flavor, you're welcome to season with a pinch of salt and fresh black pepper, though remember that Parmesan already adds considerable saltiness to the filling.
Step 4. Fill Mushrooms With Mixture
Gently spoon the spinach and ricotta mixture into each prepared mushroom cap, ensuring you distribute the filling evenly while leaving a small border around the edges.
You'll want to mound the filling slightly in the center of each mushroom, as it may settle during baking.
Press the mixture down lightly with the back of your spoon to eliminate any air pockets, which could cause the filling to become unstable while cooking.
If you notice any excess liquid pooling at the bottom of your mushrooms, simply drain it off before adding more filling. You can use a paper towel to carefully blot any remaining moisture.
Once you've filled all the caps, they're ready for the final step of baking until golden brown.
Step 5. Bake Until Golden Brown
After filling your mushroom caps, preheat the oven to 400°F (200°C) and place the prepared mushrooms on a lightly greased baking sheet.
Position them evenly, ensuring they're not touching each other to allow proper heat circulation during cooking.
Bake the stuffed portobellos for 20-25 minutes, until you notice the filling becoming golden brown on top and the mushroom caps turning tender.
You'll know they're done when the ricotta mixture is heated through and slightly bubbling at the edges.
If you'd like additional browning, you can switch your oven to broil for the final 1-2 minutes, but watch carefully to prevent burning.
Once finished, let the mushrooms rest for 3-5 minutes before serving, as this will help the filling set and make them easier to handle.
Final Thoughts
These stuffed portobello mushrooms deliver an impressive blend of flavors and textures that you'll be proud to serve at any dinner table.
You'll find that the earthy mushrooms complement the creamy ricotta perfectly, while the spinach adds both nutrition and a vibrant touch to the presentation.
Don't hesitate to experiment with additional seasonings like fresh herbs or red pepper flakes to customize the dish to your taste.
Remember that success lies in proper preparation: thoroughly draining the spinach and selecting quality mushrooms will ensure the best results.
You can prepare these ahead of time and reheat them just before serving, making them an excellent choice for both casual family dinners and special occasions.
With minimal effort, you'll create a dish that's sure to become a regular part of your cooking repertoire.
