Spinach and Cheese Stuffed Portobello Mushrooms

Ingredients:

• 4 large Portobello mushrooms
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Mushrooms:
   • Remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon to make room for the stuffing.
   • Wipe the mushrooms clean with a damp cloth or paper towel.
3. Cook the Filling:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
   • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
   • Remove from heat and let cool slightly.
4. Mix the Cheese Filling:
   • In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, oregano, basil, salt, and pepper.
   • Stir in the cooked spinach mixture until well combined.
5. Stuff the Mushrooms:
   • Place the Portobello mushrooms on a baking sheet lined with parchment paper or lightly greased.
   • Evenly divide the spinach and cheese mixture among the mushrooms, stuffing them generously.
   • If using, sprinkle breadcrumbs on top of the stuffed mushrooms for added crunch.
6. Bake:
   • Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese filling is golden and bubbly.
7. Serve:
   • Remove from the oven and let cool slightly.
   • Garnish with fresh parsley, if desired.
   • Serve warm as a main dish or a hearty side.

Enjoy your Spinach and Cheese Stuffed Portobello Mushrooms!