Ricotta and Spinach Stuffed Mushrooms
I wanted to make a new recipe to share so I opened the fridge, stood there and starred. I always have portabella mushrooms on hand because I don’t eat bread and use them as the base for pizza’s or tostada’s frequently. I still had some of my organic veggie stash that I stock up on every weekend so what to make, what to make. Oh look, there is some ricotta cheese. Delicious is born!
These are really quick to make. Gluten free and great option for meatless meals. Your family will think you went to cooking school or something because these are that good!
Ingredients (I always use organic when available):
- 2 portabella mushrooms
- 1/2 cup ricotta cheese
- 4 slices mozzarella cheese
- 1/2 onion (diced)
- 1/2 red pepper (diced)
- 2 handfuls of fresh spinach
- A dash of salt and pepper
Makes 2 servings
Preheat oven to 400. Scoop the stem and dark gills from the underside of the mushrooms. Brush the cap of the mushrooms with olive oil.
Preheat a skillet with a drizzle of olive oil. Add diced onions, diced red pepper and 2 handfuls of fresh spinach. Add a dash of salt and pepper and saute until the spinach leaves have wilted.
Spread half of the ricotta into each mushroom cap. Top ricotta with the onion/red pepper/spinach mixture. Finish off with the 2 mozzarella slices on each mushroom.
Bake for 20 minutes.
Holy stuffed mushrooms, these are delicious!