South Beach Portabella Florentine
Elevate your vegetarian dining experience with this South Beach Portabella Florentine recipe, a savory, low-carb dish that's as indulgent as it is nutritious. Large, meaty portabella mushroom caps serve as the perfect base, baked to tender perfection before being stuffed with a rich and creamy mixture of sautéed spinach, ricotta, Parmesan, and a hint of nutmeg. Topped with melted mozzarella and optional red pepper flakes for a spicy kick, this flavorful creation is ideal as a satisfying main course or an elegant side dish. Ready in just 40 minutes, this easy-to-make recipe is packed with protein, fiber, and bold Mediterranean-inspired flavors, making it a delicious addition to any healthy eating plan. Perfect for weeknight dinners or entertaining guests, the South Beach Portabella Florentine is both sophisticated and comforting—your taste buds will thank you!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 4 cups Fresh spinach
- 2 cloves Garlic
- 0.75 cups Ricotta cheese
- 0.25 cups Parmesan cheese
- 0.5 cups Mozzarella cheese, shredded
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with nonstick spray.
Clean the portabella mushroom caps by wiping them with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon if preferred.
Brush both sides of the mushroom caps with olive oil and season with salt and black pepper. Place them gill-side up on the prepared baking sheet and bake for 10 minutes to soften. Remove from the oven and set aside.
While the mushrooms are baking, heat a skillet over medium heat. Add 1 tablespoon of olive oil, followed by minced garlic. Sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook, stirring often, until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly before roughly chopping the spinach.
In a medium-sized mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, and crushed red pepper flakes (if using). Mix well to create the filling.
Divide the spinach and cheese mixture evenly among the pre-baked mushroom caps, smoothing the tops with a spoon.
Sprinkle shredded mozzarella cheese over the stuffed mushrooms.
Return the stuffed mushrooms to the oven and bake for an additional 12-15 minutes, or until the cheese is melted and golden.
Remove from the oven and let rest for 2-3 minutes before serving. Enjoy your South Beach Portabella Florentine as a delicious and nutritious main course or side dish!
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 11.3 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1526 mg | 117% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2038 mg | 43% | |
*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.
