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Portobello Mushroom Caps with Spinach-Ricotta Filling & Cauliflower Mash

Portobello Mushroom Caps with Spinach-Ricotta Filling & Cauliflower Mash

Dinner
Prep Time
20min
Cook Time
40min
Servings
3
Calories
390
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Chef's Note

For extra flavor, try drizzling a little aged balsamic vinegar over the mushrooms just before serving. The acidity will cut through the richness of the cheese and complement the earthiness of the mushrooms beautifully.

Tags
low-carb
vegetarian
mushrooms
gluten-free
keto-friendly
dinner
Italian-inspired
Ingredients

  • 6 large portobello mushroom caps

  • 2 tablespoons olive oil

  • 4 garlic cloves

  • 8 ounces baby spinach

  • 1 cup ricotta cheese

  • 1/3 cup parmesan cheese, grated

  • 1/2 cup mozzarella cheese, shredded

  • 1/4 cup fresh basil leaves

  • 1 tablespoon fresh thyme leaves

  • 1 teaspoon lemon zest

  • 1/4 teaspoon red pepper flakes

  • 1 medium cauliflower head

  • 2 tablespoons butter

  • 3 tablespoons heavy cream

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove and discard the stems, then use a spoon to carefully scrape out the dark gills.

  • 3

    Place the mushroom caps on a baking sheet, gill side up. Brush with 1 tablespoon of olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast for 10 minutes until they begin to soften and release some moisture.

  • 4

    While the mushrooms are roasting, mince 3 garlic cloves. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

  • 5

    Add the spinach to the skillet in batches, stirring until wilted, about 3-4 minutes total. Transfer to a colander and press with the back of a spoon to remove excess moisture.

  • 6

    In a medium bowl, combine the drained spinach, ricotta cheese, 1/4 cup of parmesan cheese, 1/4 cup of mozzarella cheese, chopped basil (reserving some for garnish), thyme leaves, lemon zest, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.

  • 7

    Remove mushroom caps from the oven and carefully pour out any liquid that has accumulated. Divide the spinach-ricotta mixture evenly among the mushroom caps, mounding it slightly. Sprinkle the remaining mozzarella and parmesan cheese on top.

  • 8

    Return the stuffed mushrooms to the oven and bake for 15-20 minutes, until the filling is hot and the cheese is melted and golden.

  • 9

    While the mushrooms are baking, prepare the cauliflower mash. Cut the cauliflower into florets, discarding the tough stem and leaves.

  • 10

    Bring a large pot of water to a boil. Add 1/4 teaspoon salt and the cauliflower florets. Cook until very tender, about 8-10 minutes.

  • 11

    Drain the cauliflower well and transfer to a food processor. Add butter, heavy cream, remaining minced garlic clove, remaining salt, and black pepper.

  • 12

    Process until smooth and creamy, about 2-3 minutes, stopping to scrape down the sides as needed.

  • 13

    Transfer the cauliflower mash to a serving dish and keep warm until the mushrooms are ready.

  • 14

    Serve each person 2 stuffed mushroom caps alongside a portion of cauliflower mash, garnished with the reserved fresh basil.

Nutrition Information (per serving)
390
Calories
22g
Protein
15g
Carbs
28g
Fat
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