Cheese and Spinach Stuffed Portobello

A quick and easy, yet presentable and delicious appetizer/ side dish option. But, it is definitely not cheap to prepare this as most of the ingredients are only available at City Super (I spent almost HKD$200 to get all the ingredients ready). 

Recipes adapted from here
Yield: 4 Servings 


4 large portobello mushroom caps
1/4 cup Italian dressing
1 cup ricotta cheese
2 cup chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
1/4 cup chopped pepperoni
3 tbsp seasoned bread crumbs
Salt and pepper to taste


  1. Preheat oven to 350 degrees F.
  2. Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
  3. Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
  4. Boil the spinach for 30 seconds until soft. Drain and squeeze all the water.
  5. In a large bowl, mix together the boiled spinach, ricotta, pepperoni, 1/4 cup Parmesan cheese until evenly mixed. Add in salt and pepper to taste.  
  6. Divide spinach mixture over mushroom caps; sprinkle mushrooms with bread crumbs and the remaining 1/4 cup of parmesan cheese. Return mushrooms to the oven.
  7. Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.


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