- by The Oven Mits
I need to think of some new words besides 'delicious' to describe some of this food! I made this a while ago so I don't remember too much about why I decided to make it or anything, all I remember is that it was really really good!!!
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Ingredients
4 portobello mushroom caps, stems and gills removed
olive oil
1 cup ricotta cheese
1 cup mozzarella or Italian blend shredded cheese
2 – 9 oz bag fresh spinach
1/2 onion, sliced
1/2 red pepper, sliced
olive oil
salt and pepper
Instructions
1. Preheat oven to 400 degrees. Rub olive oil all over the outer part of your portobello mushrooms.
2. Preheat a large skillet and drizzle with olive oil. Add onions, red peppers and spinach. Add salt and pepper. Saute until spinach is wilted.
3. Spoon 1/4 cup ricotta cheese in each mushroom cap. Top with 1/4 of the sauteed spinach. Then 1/4 of the shredded cheese.
4. Bake at 400 degrees for 18 – 20 minutes or until cheese is melted and mushrooms are tender.
http://blogs.babble.com/family-kitchen/2011/09/22/spinach-and-ricotta-stuffed-portobello-mushrooms ______________________________________________
I changed a couple things about this recipe... I figured the ricotta cheese was enough so I didn't put any mozzarella cheese on top (I'm sure the Health Nut would approve!). Also, I added a little bit of nutmeg and chili pepper when I was cooking the spinach. I made another stuffed portabella after this one and it was nowhere nearrrr as good! Try it out!!
I need to think of some new words besides 'delicious' to describe some of this food! I made this a while ago so I don't remember too much about why I decided to make it or anything, all I remember is that it was really really good!!!
________________________________________________
Ingredients
4 portobello mushroom caps, stems and gills removed
olive oil
1 cup ricotta cheese
1 cup mozzarella or Italian blend shredded cheese
2 – 9 oz bag fresh spinach
1/2 onion, sliced
1/2 red pepper, sliced
olive oil
salt and pepper
Instructions
1. Preheat oven to 400 degrees. Rub olive oil all over the outer part of your portobello mushrooms.
2. Preheat a large skillet and drizzle with olive oil. Add onions, red peppers and spinach. Add salt and pepper. Saute until spinach is wilted.
3. Spoon 1/4 cup ricotta cheese in each mushroom cap. Top with 1/4 of the sauteed spinach. Then 1/4 of the shredded cheese.
4. Bake at 400 degrees for 18 – 20 minutes or until cheese is melted and mushrooms are tender.
http://blogs.babble.com/family-kitchen/2011/09/22/spinach-and-ricotta-stuffed-portobello-mushrooms ______________________________________________
I changed a couple things about this recipe... I figured the ricotta cheese was enough so I didn't put any mozzarella cheese on top (I'm sure the Health Nut would approve!). Also, I added a little bit of nutmeg and chili pepper when I was cooking the spinach. I made another stuffed portabella after this one and it was nowhere nearrrr as good! Try it out!!
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