Four Cheese Gluten Free Stuffed Portabellos with Spinach and Sun Dried Tomatoes

Portabello mushrooms are actually mature cremini mushrooms and have a meaty texture and rich flavor.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Four Cheese Gluten Free Stuffed Portabellos with Spinach and Sun Dried Tomatoes

Cooking Method: Baking Cuisine: Italian, Mediterranean Courses: Dinner, Main Course Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 mushrooms Portabello mushrooms
• 2 cup Spinach
• 4 ounce Sun-dried tomatoes
• 1 cup Ricotta cheese
• 1 cup Mozzarella cheese
• 1 cup Parmesan cheese
• 2 ounce Goat cheese
• 2 clove Garlic
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the portabello mushrooms and scrape out the gills using a spoon.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
4. Add spinach and cook until wilted. Remove from heat and set aside.
5. In a bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, and goat cheese. Mix well.
6. Stir in the sautéed spinach and sun-dried tomatoes. Season with salt and black pepper.
7. Spoon the cheese and spinach mixture into the portabello mushroom caps.
8. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden.
9. Remove from the oven and let rest for 5 minutes before serving.
10. Serve hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 18g6%

Sugars 4g

Protein 14g29%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.