Stuffed Portobello Mushrooms
This is the Stuffed Portobello Mushrooms recipe.
- Prep: 20 min
- Cooking: 20 min - 25 min
Ingredients
- 4 large Portobello mushrooms
- 2/3 cup (160 mL) Ricotta cheese
- 10 oz (300 g) spinach cooked, squeezed and chopped
- 2 tbsp (30 mL) all-purpose flour
- 1 large garlic clove minced
- 1 chopped onion
- 1 cup (250 mL) diced Canadian Oka cheese
- 2 tbsp (30 mL) grated Canadian Parmesan cheese
- 2 tsp (10 mL) dried oregano
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.
LEARN MOREPreparation
Cut out mushroom stalks at cap. Reserve caps, chop stalks and mix to remaining ingredients in a large bowl. Season to taste.
Place mushrooms on a baking sheet, underside up. Mound stuffing on mushrooms and smooth over. Cook in centre of preheated oven at 400 °F (200 °C) for 20 to 25 minutes until golden.
Tips
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Nutritional information
Per serving| Energy: | 262 Calories |
| Protein: | 18 g |
| Carbohydrate: | 15 g |
| Fat: | 16 g |
| Fibre: | 4 g |
| Sodium: | 313 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 38 % / 422 mg |
| Folate: | 86 % |
| Riboflavin: | 48 % |
| Vitamin A: | 48 % |
| Vitamin C: | 40 % |
