Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Yield: 4 servings
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

This is the Stuffed Portobello Mushrooms recipe.

Prep: 20 min
Cooking: 20 min - 25 min

Yields 4 servings

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

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Preparation

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.