Spinach and Cheese Stuffed Portobello Mushrooms
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
4 large portobello mushrooms
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon oregano
Salt and black pepper to taste
Fresh basil leaves for garnish 
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Clean the portobello mushrooms with a damp cloth and gently remove the stems.
In a skillet, heat the olive oil over medium heat and add the minced garlic. Sauté for about one minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about two to three minutes. Stir in the ricotta cheese, half of the mozzarella cheese, oregano, salt, and black pepper. Mix everything until well combined.
Spoon the spinach and cheese mixture into each portobello mushroom cap, packing it slightly to ensure it fills the mushroom.
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Top each mushroom with the remaining mozzarella cheese and sprinkle the grated Parmesan on top.
Bake in the preheated oven for about 20 to 25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.
Enjoy your healthy and delicious spinach and cheese stuffed portobello mushrooms as a satisfying lunch option that is friendly for a diabetic diet.
