Mushrooms Florentine

Indulge in the savory elegance of Mushrooms Florentine, a delightful blend of earthy portobello mushrooms, creamy ricotta cheese, and nutrient-packed spinach. Perfectly seasoned with garlic, Parmesan, and a touch of salt and pepper, these stuffed mushrooms are topped with buttery breadcrumbs for a satisfying crunch. This vegetarian dish is not only easy to prepare but also rich in flavor, making it an ideal choice for a quick dinner, a show-stopping appetizer, or a side dish that impresses. Ready in just 40 minutes, this recipe combines wholesome ingredients with simple cooking techniques, delivering a dish that's as nutritious as it is delicious. Serve these golden, cheesy baked mushrooms warm and garnish with fresh parsley for a pop of color and flavor. A true crowd-pleaser, Mushrooms Florentine is a must-try for mushroom lovers and ricotta enthusiasts alike!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 3

Ingredients

• 6 pieces Large portobello mushrooms
• 300 grams Fresh spinach leaves
• 250 grams Ricotta cheese
• 50 grams Parmesan cheese, grated
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 50 grams Breadcrumbs
• 2 tablespoons Butter, melted
• 10 grams Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

Step 2

Clean the portobello mushrooms by gently wiping the caps with a damp paper towel. Remove the stems and use a spoon to carefully scrape out the gills to create space for the filling.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 4

Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and allow the spinach to cool slightly.

Step 5

Once cooled, transfer the spinach to a clean kitchen towel or cheesecloth and squeeze out excess moisture.

Step 6

In a mixing bowl, combine the ricotta cheese, grated Parmesan, cooked spinach, salt, and black pepper. Mix until evenly combined.

Step 7

Brush the mushroom caps with the remaining tablespoon of olive oil and place them on the prepared baking tray, cap-side down.

Step 8

Spoon the spinach and ricotta mixture into each mushroom cap, filling them generously.

Step 9

In a small bowl, mix the breadcrumbs with the melted butter until the mixture resembles wet sand. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.

Step 10

Bake the mushrooms in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden and the mushrooms are tender.

Step 11

Remove from the oven and let cool for a few minutes. Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	1455.6 grams (1455.6g)

Amount per serving	% Daily Value*
Calories	1433

Total Fat 98.40g	126%
Saturated Fat 46.80g	234%
Polyunsaturated Fat 2.70g
Cholesterol 265mg	88%
Sodium 4551mg	198%
Total Carbohydrate 94.60g	34%
Dietary Fiber 17.30g	62%
Total Sugars 17.40g
Protein 78.10g	156%

Vitamin D 56IU	280%
Calcium 1964mg	151%
Iron 16mg	87%
Potassium 4243mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 19.8%

Carbs: 24.0%