The filling truly reminds me of my favorite spinach lasagna but even easier. The first time I made these for friends everyone wanted the recipe and now it is my reliable answer when meat eaters need convincing that vegetarian can be wonderful.
Ingredients
- Large portobello mushrooms: pick ones with firm caps and no cracks or sogginess they are the star of the show
- Olive oil: lends moisture and helps everything roast to golden perfection choose a robust olive oil for best flavor
- Salt and pepper: highlights the natural savory flavors always use freshly ground pepper and sea salt
- Garlic: minced fresh garlic adds loads of depth and aroma avoid pre-chopped for best results
- Fresh spinach: brings vibrant color and nutrition use baby spinach for tenderness and be sure to chop it well
- Ricotta cheese: delivers a creamy mild base choose whole milk ricotta for richer flavor
- Shredded mozzarella cheese: gives amazing meltiness check for low moisture for less liquid in your dish
- Grated Parmesan cheese: layers on nutty salty depth freshly grated makes a big difference
- Italian seasoning: is a shortcut to classic herby notes look for a blend with oregano basil and thyme
- Fresh basil leaves: optional but brightens things up right before serving pick leaves that are unblemished and crisp
Step-by-Step Instructions
- Prep the Mushrooms:
- Wipe mushrooms clean with a damp paper towel to avoid too much water then gently remove stems and scrape out gills using a spoon which stops the filling from getting soggy and creates a little bowl for all the cheesy goodness
- Bake the Caps:
- Set mushroom caps gills up on a sheet lined with parchment Drizzle with a little olive oil and season generously Roast in a preheated oven at 375 F for 10 to 12 minutes until they look slightly softened and have released some moisture
- Wilt the Spinach:
- Heat a tablespoon of olive oil in a skillet over medium heat Toss in minced garlic and stir for about a minute until fragrant but not browned Add chopped spinach and cook until just wilted 2 to 3 minutes Transfer to a plate to cool a bit This step deepens the flavor and ensures a creamy non watery filling
- Mix the Cheesy Filling:
- In a large bowl stir together ricotta mozzarella Parmesan and Italian seasoning until well combined Scrape in the cooked spinach and garlic Mix until evenly blended which will make sure every bite is packed with herby creamy flavor
- Stuff and Bake Again:
- Remove the parbaked mushroom caps from the oven and carefully drain off any liquid that has pooled Fill each cap generously with the cheese and spinach mixture using a spoon to mound it up high Put them back in the oven Bake for another 12 to 15 minutes until the tops are golden the filling is bubbling and everything smells amazing
- Garnish and Serve:
- If you have some fresh basil scatter it over the hot mushrooms right before serving The herbs wilt gently from the heat and bring a burst of freshness I love to let them cool for a couple minutes before serving so the cheese sets slightly and everything is easier to eat
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