Spinach and Cheese Stuffed Portobello Mushrooms Recipe

Ingredients:
4 large portobello mushrooms, stems removed and gills scraped out
1 tablespoon olive oil
2 cloves garlic, minced
1 cup fresh spinach, chopped
1/2 cup ricotta cheese
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Mushrooms:
Brush the portobello mushrooms with olive oil on both sides and place them on a baking sheet, gill side up.
Cook the Spinach:
In a skillet over medium heat, add a small amount of olive oil. Sauté the garlic until fragrant, about 1 minute.
Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
Prepare the Cheese Filling:
In a mixing bowl, combine the ricotta cheese, cream cheese, shredded mozzarella cheese, grated Parmesan cheese, dried oregano, dried basil, salt, and pepper. Mix until well combined.
Stir in the cooked spinach and garlic mixture.
Stuff the Mushrooms:
Spoon the cheese and spinach mixture evenly into the cavity of each portobello mushroom cap, pressing gently to pack the filling.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Serve:
Remove from the oven and let cool slightly. Garnish with fresh parsley if desired.
Serve warm as an appetizer or side dish.
Tips:
For added flavor, you can sprinkle some extra shredded cheese on top of the stuffed mushrooms before baking.
These stuffed mushrooms can also be grilled instead of baked. Just grill over medium heat for about 10-15 minutes, or until the mushrooms are tender.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave