Stuffed Portobello Mushrooms with Ricotta and Spinach

Are you looking for a delicious and satisfying vegetarian dish that is easy to make? Look no further than these Stuffed Portobello Mushrooms with Ricotta and Spinach! This recipe combines the earthy flavors of portobello mushrooms with creamy ricotta cheese and nutritious spinach for a mouthwatering meal that will please even the pickiest of eaters. In this blog post, we will walk you through the simple steps to create this flavorful dish, from preparing the mushrooms to stuffing them with the delicious filling. Get ready to impress your family and friends with this impressive and tasty recipe!


  • 4 large portobello mushrooms
  • 1 cup ricotta cheese
  • 1 cup chopped spinach
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 2 tablespoons olive oil


  1. Preheat the oven to 375°F (190°C).
  2. Remove the stems from the mushrooms and gently scrape out the gills using a spoon.
  3. In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, red pepper flakes, salt, and pepper.
  4. Divide the ricotta mixture evenly among the mushroom caps, pressing it down gently.
  5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  6. Drizzle olive oil over the stuffed mushrooms.
  7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender.
  8. Remove from the oven and let cool slightly before serving.
  9. Sprinkle with additional Parmesan cheese and fresh herbs, if desired.
  10. Enjoy your delicious stuffed portobello mushrooms with ricotta and spinach!