Mushrooms Florentine
Indulge in the savory elegance of Mushrooms Florentine, a delightful blend of earthy portobello mushrooms, creamy ricotta cheese, and nutrient-packed spinach. Perfectly seasoned with garlic, Parmesan, and a touch of salt and pepper, these stuffed mushrooms are topped with buttery breadcrumbs for a satisfying crunch. This vegetarian dish is not only easy to prepare but also rich in flavor, making it an ideal choice for a quick dinner, a show-stopping appetizer, or a side dish that impresses. Ready in just 40 minutes, this recipe combines wholesome ingredients with simple cooking techniques, delivering a dish that's as nutritious as it is delicious. Serve these golden, cheesy baked mushrooms warm and garnish with fresh parsley for a pop of color and flavor. A true crowd-pleaser, Mushrooms Florentine is a must-try for mushroom lovers and ricotta enthusiasts alike!
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Recipe Information
Ingredients
- 6 pieces Large portobello mushrooms
- 300 grams Fresh spinach leaves
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 50 grams Breadcrumbs
- 2 tablespoons Butter, melted
- 10 grams Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Clean the portobello mushrooms by gently wiping the caps with a damp paper towel. Remove the stems and use a spoon to carefully scrape out the gills to create space for the filling.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and allow the spinach to cool slightly.
Once cooled, transfer the spinach to a clean kitchen towel or cheesecloth and squeeze out excess moisture.
In a mixing bowl, combine the ricotta cheese, grated Parmesan, cooked spinach, salt, and black pepper. Mix until evenly combined.
Brush the mushroom caps with the remaining tablespoon of olive oil and place them on the prepared baking tray, cap-side down.
Spoon the spinach and ricotta mixture into each mushroom cap, filling them generously.
In a small bowl, mix the breadcrumbs with the melted butter until the mixture resembles wet sand. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.
Bake the mushrooms in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden and the mushrooms are tender.
Remove from the oven and let cool for a few minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 17.4 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1964 mg | 151% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4243 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
