Stuffed Portobello Mushrooms with Spinach and Cheese
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 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil or parsley for garnish (optional) 
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scoop out the gills using a spoon to create space for the stuffing.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about one minute until fragrant.
Add the chopped spinach to the skillet and sauté for 2 to 3 minutes until wilted. Season with salt, pepper, and dried oregano.
In a mixing bowl, combine the cooked spinach and garlic mixture with ricotta cheese and half of the mozzarella cheese. Mix until well combined.
Place the cleaned portobello mushrooms on a baking sheet, gill side up. Fill each mushroom cap generously with the spinach and cheese mixture.
Sprinkle the remaining mozzarella cheese on top of the stuffed mushrooms.
Bake in the preheated oven for 20 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 or parsley if desired.
Serve warm and enjoy a delicious, low-carb lunch option.
