| Preparation time | 25 min |
| Cooking Time | 25 min |
| Ready In | 50 min |
| Level of Difficulty | Moderate |
| Servings | 6 |
Ingredients
4 large Portobello mushrooms, wiped clean with a damp paper towel
Extra-virgin olive oil for greasing
Sea salt
1 1â„4 cups ricotta cheese, store-bought or homemade, see recipe
1 large egg, beaten
10 ounces frozen spinach thawed and drained of excess liquid
1â„2 cup shredded or grated Parmesan or Pecorino cheese + extra for sprinkling on top
2 Tablespoons chopped fresh basil + more for garnish
1â„2 teaspoon garlic powder
1â„4 teaspoon crushed red pepper flakes
Pinch of nutmeg
1 cup marinara sauce, store-bought or homemade, see recipe
Directions
- Preheat oven to 400 degrees. Place a wire rack on a rimmed baking sheet and set aside.
- With a spoon, gently scoop out the gills inside the mushrooms. Discard the gills and lightly brush the outside of the mushrooms with olive oil. Set mushrooms on wire rack and season with a pinch of salt for each.
- In a medium bowl, add the ricotta cheese, egg, drained spinach, Parmesan cheese, basil, garlic powder, red pepper flakes, and pinch of nutmeg. Stir until well combined.
- Divide the ricotta filling between the Portobello mushrooms. Top each mushroom with 1â„4 cup marinara sauce and a sprinkle of Parmesan cheese, if desired.
- Bake mushrooms on wire rack for 20-25 minutes or until the cheese is melted and mushrooms are tender. If you want to brown the cheese on top, put the pan under the broiler for 1 minute. Be careful as the cheese can brown quickly.
- Remove from the oven and garnish with fresh basil leaves, if desired. Serve warm.