Spinach and Cheese Stuffed Portobello Mushrooms

Serve: These stuffed mushrooms can be served as a main course for a light lunch or dinner, or as an appetizer for a dinner party.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Variations:

Vegan Version: Substitute ricotta cheese with a dairy-free ricotta alternative, and use vegan mozzarella to make this dish plant-based.
Add Protein: For a more filling meal, you can add cooked chicken, turkey, or even crumbled sausage to the filling mixture.
FAQ:

Can I use other types of mushrooms?
While Portobello mushrooms are ideal due to their large size, you can also use other mushrooms like cremini or large button mushrooms if needed. Just adjust the filling accordingly.
Can I make these ahead of time?
Yes, you can prepare the stuffed mushrooms and store them in the refrigerator for up to 1 day before baking. Just bake them when you’re ready to serve.
Enjoy this Spinach and Cheese Stuffed Portobello Mushroom recipe as a flavorful and healthy meal that’s both satisfying and full of rich flavors!