Ricotta Spinach Stuffed Portobellos

• 100 g (100 g raw portobello mushroom caps, 2 medium caps) — Raw portobello mushroom caps
• 25 g (1 tbsp plus 2 tsp (25 g) whole-milk ricotta) — Whole-milk ricotta
• 120 g (120 g fresh mozzarella, finely diced) — Fresh whole-milk mozzarella
• 10 g (2 1/2 tbsp (10 g) finely grated Parmesan) — Hard Parmesan cheese
• 70 g (2 1/3 packed cups (70 g) baby spinach) — Raw baby spinach
• 5 g (1 tsp plus a few drops (5 g) extra-virgin olive oil) — Extra-virgin olive oil
• 3 g (1 small clove (3 g) garlic, minced) — Raw garlic
• 0.8 g (3/4 tsp (0.8 g) dried oregano) — Dried oregano leaves
• 0.3 g (1/8 tsp (0.3 g) ground black pepper) — Ground black pepper

Method

1. 1Heat the oven and prepare the capsHeat the oven to 425°F, line a sheet pan, brush both sides of the portobello caps with all olive oil, and season the gill sides with half the black pepper.5 minLook for: The oven is fully heated and both caps carry a thin oil coating.Safety: Wipe mushrooms clean rather than soaking them, and use oven mitts.
2. 2Pre-roast and drainSet the caps gill-side down on the pan, roast for 8 minutes, then turn them gill-side up and carefully pour away any liquid collected in the caps.8 minLook for: The caps have softened slightly and no liquid pools in their centers.Safety: Keep hands clear of hot mushroom liquid and set the pan on a heatproof surface.
3. 3Wilt the spinachWhile the caps roast, put all spinach and minced garlic in a dry skillet over medium heat and turn for 2 minutes until wilted, then press out visible liquid with the spatula.2 minLook for: The spinach is bright green and dry enough not to water down the filling.Safety: Stand back from steam and keep the skillet handle inward.
4. 4Mix the fillingCombine all ricotta, 90 g diced mozzarella, all wilted garlic spinach, all oregano, and the remaining black pepper until evenly mixed.2 minLook for: The spinach and oregano are dispersed and 30 g mozzarella remains reserved for the tops.Safety: Use a clean bowl and keep dairy refrigerated until needed.
5. 5Fill and bakeDivide every spoonful of filling between the two drained caps, top with the reserved 30 g mozzarella and all Parmesan, then bake gill-side up for 8 to 10 minutes.10 minLook for: The centers are hot, the cheese is melted, and the caps hold their filling without watery overflow.Safety: Use oven mitts and keep the hot pan level.
6. 6Rest and serve both capsRest the stuffed mushrooms on the pan for 3 minutes, then move both complete caps and any set cheese from the pan to one dinner plate.3 minLook for: Both caps remain intact and contain all spinach, ricotta, mozzarella, Parmesan, garlic, and oregano.Safety: Serve promptly or refrigerate within 2 hours and reheat once to 165°F.