Cottage Cheese Spinach Stuffed Portobello (Printable)
Golden baked portobello caps stuffed with savory cottage cheese, fresh spinach, and herbs for a satisfying vegetarian main dish.
# List of ingredients:
→ Mushrooms
01 - 4 large portobello mushroom caps, stems and gills removed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Filling
05 - 1 1/2 cups cottage cheese
06 - 1 cup fresh spinach, chopped
07 - 1 clove garlic, minced
08 - 1/4 cup grated Parmesan cheese
09 - 1/4 cup shredded mozzarella cheese
10 - 1 large egg
11 - 2 tablespoons fresh parsley, chopped
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon crushed red pepper flakes
14 - Salt and pepper to taste
→ Topping
15 - 2 tablespoons grated Parmesan cheese
16 - 2 tablespoons breadcrumbs
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Brush mushroom caps on both sides with olive oil. Season generously with salt and pepper. Place gill-side up on the prepared baking sheet.
03 - In a large bowl, combine cottage cheese, chopped spinach, garlic, Parmesan, mozzarella, egg, parsley, nutmeg, and red pepper flakes. Season with salt and pepper. Mix until thoroughly incorporated.
04 - Spoon the filling mixture evenly into each mushroom cap, mounding slightly and smoothing the tops with the back of a spoon.
05 - In a small bowl, combine the grated Parmesan and breadcrumbs. Sprinkle this mixture evenly over the stuffed mushrooms.
06 - Bake for 20-25 minutes until the filling is completely set and the tops are golden brown and crispy.
07 - Allow the stuffed mushrooms to cool for 5 minutes on the baking sheet. This helps them set and makes them easier to handle.
# Expert Advice:
01 -
- The cottage cheese creates an unexpectedly creamy texture without being heavy
- These mushrooms reheat beautifully for lunch the next day
02 -
- Removing the gills completely prevents the mushrooms from becoming watery during baking
- Overfilling the mushrooms causes the filling to spill out, so leave a little room at the top
03 -
- Squeeze the chopped spinach between paper towels to remove excess moisture
- Bring the cottage cheese to room temperature before mixing for a smoother filling