Spinach and Cheese Stuffed Portobello Mushroom

1.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.

2.

Remove stems from the mushrooms and brush each cap with olive oil, then place them on the prepared baking sheet.

3.

Mince the garlic cloves and sauté them in a pan with olive oil over medium heat until fragrant, about two minutes.

4.

Add the fresh spinach to the pan with garlic and cook until wilted, stirring occasionally, for three to four minutes.

5.

In a mixing bowl, combine ricotta cheese, cooked spinach, grated Parmesan cheese, salt, and black pepper. Mix until well blended.

6.

Divide the spinach and cheese mixture evenly among the mushroom caps on the baking sheet.

7.

Top each stuffed mushroom with shredded mozzarella cheese and bake in the preheated oven for 20 minutes.

8.

Check the cheese for a golden brown color before removing mushrooms from the oven. Allow a few minutes to cool slightly.

9.

Serve the stuffed mushrooms warm as a delightful starter or a delicious main course accompaniment.