Baked Portobello Caps Stuffed With Ricotta, Spinach And Provolone

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · vegetarian, gluten-free, low-carb, high-protein

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Ingredients

• 8 large, stems and gills removed portobello mushroom caps
• 1 cup whole milk ricotta
• 4 oz, shredded provolone cheese
• 3 oz, torn fresh mozzarella
• 1/2 cup grated parmesan
• 6 oz baby spinach
• 1/4 cup heavy cream
• 1/4 cup olive oil
• 1/2 cup, chopped walnuts
• 1 cup, halved cherry tomatoes
• 3 cloves, minced garlic
• 1/4 cup, torn fresh basil
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Scrape the gills out of the caps with a spoon so they do not weep black liquid into the filling, brush them inside and out with a third of the olive oil, and season.
2. Roast the caps gill-side down on a sheet pan for 10 minutes, then turn them over and pour off any water that has collected in them.
3. Meanwhile cook the garlic in 2 tablespoons of the oil for 30 seconds, wilt in the spinach over 3 minutes, and press out every bit of liquid, which is the difference between a stuffed mushroom and a soggy one.
4. Fold the drained spinach into the ricotta with the provolone, parmesan, cream, oregano, walnuts, salt and pepper.
5. Mound the filling into the caps, top with the mozzarella and tomatoes, drizzle with the remaining oil, and bake 15 to 18 minutes until the tops are browned and bubbling. Finish with the basil.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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