Stuffed Portabello Mushroom Recipe
Filled with Spinach, Sun-dried Tomatoes, and ricotta cheese with a roasted red-pepper cream sauce
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.
Stuffed Portabello Mushroom Ingredients
Method
Directions for Stuffed Portabello Mushrooms
- 1
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.
- 2
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.
- 3
Stuff the Mushrooms
Spoon the spinach and ricotta mixture into each portabello cap, packing it well. Top with grated Parmesan cheese.
- 4
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.
- 5
- 6
Serve
Drizzle additional roasted red pepper cream sauce on the plate and place the stuffed mushrooms on top. Serve warm.
