Enjoy these savory Spinach and Artichoke Stuffed Portobello Mushrooms as a delightful appetizer or a satisfying main course! The combination of earthy mushrooms, creamy filling, and crunchy topping will tantalize your taste buds.
Ingredients:
For the stuffed mushrooms:
- 4 large Portobello mushrooms, stems removed and cleaned
- 2 cups fresh spinach, chopped
- 1 cup marinated artichoke hearts, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Olive oil for drizzling
For the topping:
- 1/2 cup Panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
Instructions:
- Prepare the Portobello Mushrooms:
- Preheat your oven to 375°F (190°C).
- Place the cleaned Portobello mushrooms on a baking sheet lined with parchment paper.
- Drizzle the mushrooms with olive oil and season with salt and pepper.
- Make the Filling:
- In a skillet, heat a drizzle of olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Add chopped spinach and cook until wilted.
- Stir in chopped artichoke hearts and cook for another 2-3 minutes.
- Remove from heat and let the mixture cool slightly.
- Prepare the Filling Mixture:
- In a mixing bowl, combine the cooked spinach and artichoke mixture with ricotta cheese, grated Parmesan cheese, red pepper flakes, salt, and pepper. Mix well.
- Fill the Mushrooms:
- Divide the filling mixture evenly among the Portobello mushrooms, pressing gently to pack the filling.
- Make the Topping:
- In a small bowl, combine Panko breadcrumbs, melted butter, and grated Parmesan cheese.
- Top and Bake:
- Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the topping is golden brown.
- Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh herbs if desired.
