Stuffed Portabello Mushroom Recipe
Filled with Spinach, Sun-dried Tomatoes, and ricotta cheese with a roasted red-pepper cream sauce
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Ingredients
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Stuffed Portabello Mushroom Ingredients
Method
Directions for Stuffed Portabello Mushrooms
Prepare the Mushrooms
Preheat the oven to 375°F (190°C). Clean the portabello mushrooms with a damp cloth and remove the stems. Place them on a baking sheet, gill side up.
Make the Filling
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add fresh spinach and cook until wilted. Remove from heat and stir in sun-dried tomatoes, ricotta cheese, salt, pepper, and Italian seasoning.
Stuff the Mushrooms
Spoon the spinach and ricotta mixture into each portabello cap, packing it well. Top with grated Parmesan cheese.
Prepare the Sauce
In a saucepan, combine pureed roasted red peppers and heavy cream. Season with salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Serve
Drizzle additional roasted red pepper cream sauce on the plate and place the stuffed mushrooms on top. Serve warm.