How to Make Stuffed Portobello Caps with Sausage, Ricotta & Spinach
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Preheat oven to 425°F (220°C). Brush mushrooms with olive oil, season with salt and pepper, and broil 5 minutes gill side up.
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In a skillet, cook sausage until browned. Add spinach and cook until just wilted.
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Stir ricotta, parmesan, oregano, and sausage-spinach mixture in a bowl.
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Fill each mushroom cap with mixture, top with mozzarella, and bake 12 minutes until golden and bubbly.
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Cool 3 minutes before serving.
Pro Tips for Perfect Stuffed Portobello Caps with Sausage, Ricotta & Spinach
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large portobello mushroom caps, stems and gills removed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Stuffed Portobello Caps with Sausage, Ricotta & Spinach?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Stuffed Portobello Caps with Sausage, Ricotta & Spinach?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large portobello mushroom caps, stems and gills removed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.