Spinach and Cheese Stuffed Portobello Mushroom

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Spinach and Cheese Stuffed Portobello Mushroom
Ingredients:
    • 4 large portobello mushrooms
    • 2 tablespoons olive oil
    • Salt and pepper, to taste
    • 2 cloves garlic, minced
    • 4 cups fresh spinach, chopped
    • 1 cup ricotta cheese
    • 1 cup shredded mozzarella cheese
    • 1/4 cup grated Parmesan cheese
    • 1 teaspoon Italian seasoning
    • Fresh basil leaves, for garnish (optional)
Directions:
    • Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
    • Clean mushrooms with a damp paper towel, remove stems, and scrape out gills.
    • Place mushrooms on baking sheet, drizzle with olive oil, season with salt and pepper. Bake for 10-12 minutes.
    • Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic, cook for 1 minute.
    • Add chopped spinach, cook until wilted (2-3 minutes). Remove from heat.
    • In a bowl, mix ricotta, mozzarella, Parmesan, Italian seasoning, and spinach mixture.
    • Remove mushrooms from oven, drain excess liquid.
    • Fill mushroom caps with cheese-spinach mixture.
    • Return to oven, bake for 12-15 minutes until cheese is melted and bubbly.
    • Garnish with fresh basil leaves, if desired

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