Portobello Recipe
Make Portobello Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms and basic prep
Filling and toppings
Method
Prep and preheat
- 1
Preheat and prepare mushrooms
Preheat oven to 375°F (190°C). Wipe the Portobello caps clean with a damp towel. Remove stems and gently scrape out some of the gills to create a cavity for stuffing.
- 2
Fillings prep
- 3
Wilt spinach and sauté aromatics
In a skillet over medium heat, add 1 tablespoon olive oil for sauté and sauté minced garlic until fragrant, about 30-60 seconds. Add chopped spinach and cook until wilted and any moisture evaporates. Remove from heat and set aside.
- 4
Make the ricotta filling
In a mixing bowl, combine ricotta, grated Parmesan, breadcrumbs, lemon zest, and chopped basil. Mix in the wilted spinach and season with salt and pepper.
Assemble
- 5
Evenly divide and stuff the mushroom caps with the filling, pressing gently to pack it into the cavities.
- 6
Top each stuffed mushroom with shredded mozzarella.
Bake
- 7
Arrange stuffed mushrooms on a baking sheet. Bake in the preheated oven for 18-22 minutes, until the mushrooms are tender and the cheese is melted and golden.
