Spinach Souffle Stuffed Mushrooms

5 from 3 votes

Spinach Souffle Stuffed Mushrooms

Spinach and gorgonzola stuffed Portobello mushrooms. Recipe will serve 4 as a main dish or will make about 2 dozen small stuffed mushrooms as an appetizer.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Main Dish

Cuisine: Amecian, Mediterranean, Vegetarian

Servings: servings

Calories: 355kcal

Author: Cynthia

Ingredients

1 pound mushrooms brown or white, cleaned, caps removed and slightly hollowed out. (Reserve mushroom stems) (or 4 portobello mushrooms, stems removed)
1 small onion chopped, about 1 cup
2 cloves garlic minced
5 ounces baby spinach
2 ounces gorgonzola
1 cup ricotta cheese
2 eggs
5 large basil leaves chopped, about 2 Tablespoons
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
dash of cayenne
1/4 cup grated parmesan cheese
3 Tablespoons olive oil

Instructions

Preheat oven to 350 degrees F.
Prepare 2 baking sheets with silpat or parchment paper
In a large saute pan over medium heat, heat olive oil until shimmering.
Add onions and reserved mushroom stems, and sauté 3-4 minutes until onions soften.
Add garlic and spinach, and continue to stir, just until spinach wilts, 2-3 minutes.
Remove from heat.
In a food processor fitted with a blade, pulse ricotta, eggs, gorgonzola and spices, just until mixed.
Add spinach mixture and basil and pulse an addition 3 or 4 pulses, or until blended.
Spoon spinach mixture into mushroom caps or portabellos.
Bake at 350 degrees F. for about 30 minutes for caps and 40 minutes for portobellos. Remove mushroom caps and sprinkle with parmesan cheese. Return to oven and bake an additional 5 minutes or until cheese melts.
Makes about 2 dozen mushroom caps

Notes

brown, white, mushrooms for appetizers. About 2 dozen.
4 portobello mushrooms for main course.

Nutrition