Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms, Step by Step

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Scrape the gills from the mushroom caps with a spoon. Brush the caps with half the oil and lay them gill side up on a baking tray. Bake for 10 minutes, then tip out any liquid.

   Mark done Start 10 min timer

2. Meanwhile, heat the remaining oil in a frying pan over medium heat. Cook the chopped stems for 2 minutes, add the spinach and garlic and cook for 2 minutes, until wilted. Tip into a sieve and press out the water.

   Mark done Start 2 min timer

3. Mix the spinach with the ricotta, tomatoes, half the mozzarella, the Parmesan, oregano, salt and pepper.

   Mark done

4. Spoon the filling into the caps and top with the remaining mozzarella. Bake for 12 minutes, until bubbling and golden.

   Mark done Start 12 min timer

Notes for Getting It Right

• Wipe the mushrooms with a damp cloth rather than washing them; they soak up water like sponges.
• If the caps are very different sizes, bake the smaller ones for less time.
• Press the spinach firmly in the sieve; the drier the filling, the better it holds its shape.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What Goes With Stuffed Portobello Mushrooms

• A green salad
• Steamed broccoli
• A tomato and cucumber salad

Leftovers and Storage

Keeps in the fridge for up to 3 days. Reheat in a hot oven until steaming.

Questions About Stuffed Portobello Mushrooms

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.