pinach and Cheese Stuffed Portobello Mushroom

Instructions:

1. Prep the Mushrooms
   • Preheat oven to 375°F (190°C).
   • Brush the mushroom caps with olive oil and place them on a baking sheet, gill side up.
2. Cook Spinach Filling
   • Heat 1 tbsp olive oil in a skillet over medium heat.
   • Sauté garlic until fragrant (about 30 seconds).
   • Add spinach, red pepper flakes, salt, and black pepper. Cook until spinach wilts, then remove from heat.
3. Mix Filling
   • In a bowl, combine cooked spinach, ricotta, Parmesan, and half of the mozzarella.
   • Season with Italian herbs.
4. Stuff Mushrooms
   • Spoon the mixture evenly into mushroom caps.
   • Sprinkle the remaining mozzarella on top.
5. Bake
   • Bake for 20–25 minutes, until mushrooms are tender and cheese is melted and golden.
6. Serve
   • Garnish with fresh parsley. Serve warm as a main dish or side.

---

👉 This works great as a vegetarian main course with a side salad, or as a hearty appetizer.

Would you like me to also give you a lighter version (without ricotta/cream cheese, more Mediterranean style) or keep this cheesy and creamy?