Stuffed Portobello Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushrooms stuffed with creamy ricotta, spinach, and tomato, topped with crispy breadcrumbs and baked until tender. Serve as an appetizer or with a salad for a light, satisfying meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large portobello mushrooms
- 3 tablespoons extra virgin olive oil
- 1 1/4 teaspoons fine salt
- 2 teaspoons Italian seasoning
- 1 medium tomato, (sliced into rounds)
- 3 large garlic cloves, (minced)
- 2 cups baby spinach ((packed), coarsely chopped)
- 3 green onions, (coarsely chopped)
- 1/2 cup whole milk ricotta cheese
- 1/4 cup breadcrumbs
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 951mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1044mg
- Calcium
- 161mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 951MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.