4 Portobello Mushrooms
1 cup Spinach
¼ cup ParmesanYou can sub for vegan parmesa
1 cup RicottaYou can sub for vegan ricotta
1 tbsp Mozzarella (per mushroom - if you have 4 mushrooms, you need 4tbsp mozzarella)Can sub for vegan mozzarella
1 tbsp Marinara (per mushroom - if you have 4 mushrooms, you need 4tbsp marinara)I like Rao's marinara
1 tsp Mural of Flavor Seasoning (from Penzey's)Can sub for another herb like basil
2 OlivesCan sub for 1 tbsp capers which I actually prefer
Olive OilTo drizzle over the portobello mushrooms
Salt and Pepper to taste
1
Preheat your oven to 450 degrees Fahrenheit.
2
Grab 4 medium sized portobello mushrooms. Put them on a baking tray, gill side up, drizzle with olive oil, salt and pepper. Bake for 25-mins.
3
While those are cooking, make your stuffing! Blend 1 cup of spinach, 1/4 cup Parmesan, 1 cup ricotta, 1tsp mural of flavor seasoning or Italian seasoning, 1tsp salt and 2 olives (optional but adds a yummy and salty flavor).
4
Once mushrooms have baked, add a small amount of marinara to each (1tbsp) and then scoop some of your filling on top. Add some mozzarella if you wish.
5
Bake for an additional 5-10 minutes or until warmed through.
6
Eat and enjoy!
Ingredients
4 Portobello Mushrooms
1 cup Spinach
¼ cup ParmesanYou can sub for vegan parmesa
1 cup RicottaYou can sub for vegan ricotta
1 tbsp Mozzarella (per mushroom - if you have 4 mushrooms, you need 4tbsp mozzarella)Can sub for vegan mozzarella
1 tbsp Marinara (per mushroom - if you have 4 mushrooms, you need 4tbsp marinara)I like Rao's marinara
1 tsp Mural of Flavor Seasoning (from Penzey's)Can sub for another herb like basil
2 OlivesCan sub for 1 tbsp capers which I actually prefer
Olive OilTo drizzle over the portobello mushrooms
Salt and Pepper to taste
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