Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings
I am so happy and satisfied right now! These Portabello Mushrooms are the reason for it! Oh, man, you have got to bite your teeth into these heavenly treats! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a great day, friends, and I hope you are all well today. Enjoy!
4 portobello mushrooms
1-2 tbsp olive oil
1 c marinara sauce
1 ½ c ricotta
¼ tsp salt
1 ½ c fresh spinach chopped
½ c chopped chopped
1 c mozzarella shredded
Remove the stems from the mushrooms, then scoop out the gills.
Wash the prepared mushrooms with water, then use paper towels to pat them dry.
Rub olive oil all over the mushrooms, then arrange them onto a sheet pan.
Fill each mushroom with 1/4 cup of marinara sauce.
In a mixing bowl, add the spinach, ricotta cheese, egg, and basil. Stir until well combined.
Top each mushroom with the ricotta mixture.
Sprinkle a generous amount of mozzarella cheese over each mushroom.
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Place the mushrooms inside the preheated oven and bake for about 20 minutes or until done.
Remove from the oven and allow them to cool for a few minutes at room temperature.
Serve and enjoy!
Wrap the Portabello Mushrooms with aluminium foil, then place them inside the freezer. They can last up to 3 months.
Serving: 1 portobello mushroom | Calories: 261kcal | Carbohydrates: 11g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 457mg | Fiber: 2g | Sugar: 5g