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I had a couple of beautiful portobellos in my fridge and I was going to make them into giant stuffed mushrooms…but, there are a million recipes out there for stuffed mushrooms and you probably don’t need another. (Plus I was in the mood for something a little different!) I thought the mushrooms would also make the perfect base for individual gratins so I decided to do that instead.
I pre-cooked the mushrooms briefly, and then topped them with a mixture of cheese (ricotta and mozzarella), spinach, and egg. After that, they got a little more mozzarella sprinkled on top (because in my opinion, melted cheese on top makes a gratin!). Because of the egg, these gratins puff a bit as they bake, which reminds me a little of a soufflé or quiche. They made a delicious meal, and they’re absolutely perfect if you’re looking for something a little out of the ordinary.
I served these gratins with a very simple salad of cherry tomatoes, onion, and fresh herbs that I dressed with olive oil, vinegar, and a pinch of salt and pepper; any salad would be perfect though.
Spinach, Ricotta, & Portobello Gratins
Serves 2
1 tablespoon plus 2 teaspoons olive oil, divided
2 large Portobello mushrooms, wiped gently with a damp cloth
1 medium onion, diced
4 cups chopped fresh spinach
2 cloves garlic, minced
1 teaspoon minced fresh thyme leaves
1/2 cup ricotta cheese
1 large egg
2 oz mozzarella, shredded, divided
Salt and pepper
Preheat broiler. Place the mushrooms (gill side facing up) on a baking sheet; drizzle with 2 teaspoons olive oil, sprinkle on a pinch of salt and pepper, and broil 5 minutes. Flip the mushrooms over (so the gill side is facing down) and broil 5 minutes more. Remove the mushrooms from the broiler and preheat oven to 425F.
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat; add the onion and sauté until softened and just starting to brown, about 5 minutes. Stir in the spinach, garlic, and thyme and cook until the spinach is wilted, about 1 to 2 minutes. Cool completely.
Mix together the spinach mixture, ricotta cheese, egg, half of the shredded mozzarella, 1/4 teaspoon salt, and a pinch of pepper in a medium bowl. Place each mushroom (gill side facing up) in an individual gratin dish; divide the spinach/ricotta mixture between the 2 dishes and top with the remaining mozzarella.
Bake 10 minutes, then broil a couple minutes to brown the tops.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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These sound irresistible!
These are quite lovely…like you determination here, beautiful recipe!
RICOTTA!! Such an underappreciated cheese. And with spinach and mushrooms = perfect!
Your gratins, and their styling, are so appealing.
Love your gratin idea, so clever. Great combination. Thanks for sharing.
Oh my. What a lovely meal! I’m always on board for a new gratin recipe, and this looks fantastic and so pretty.
However you prepare them, I could never get bored of mushrooms! I like your approach here, though- It sounds like the perfect opportunity to test out a new formula for cashew/tofu ricotta. :)
Generally the gratins are very versatile and fulfilling meals and that’s why I like them. Plus they are loaded with cheese something that makes me really happy! These ones are perfect because they contain another favorite ingredient of mine, mushrooms!
This looks great. I think I’ll whip this recipe up tomorrow!
your little boat ramekins are perfect for these tasty little meals!
The gratins do look very nice, yum , mushrooms and cheese
Yay, another take on stuffed mushrooms! Love your creativity and what a nice, healthy meal to have with a salad!
What a creative idea – they look so tasty and bubbly!
mmm looks incredible. I’ve been in the mood for gratins for a while now (as evidenced by my last post ;)) I’m definitely trying this version with the mushrooms and spinach!
I’m very excited about this recipe—it looks amazing, and I love everything in it. It has a lot of things I already use in the kitchen often, but in a different form. I’m printing it and taking it with me to the grocery store in the morning so I get everything I need :-)
Thanks for sharing—I can’t wait to try it!
Those are lovely!
Just stunning, Faith!! The photography is beautiful as always! Those gratins sound scrumptious…pure cheesy goodness! :)
Have a wonderful and safe weekend! Keep warm!
*hugs*
Tammy <3
Awesome! I love anything in cheese gratin form but these look like a great combo of ingredients. The portobellos sound especially delicious :D
Look at all the melty goodness!! :)
I don’t think anything could make me happier than knowing that I had one of those gratin-filled ramekins waiting for me for dinner!
Those gratins are mouthwatering! What a great combination and idea.
Cheers,
Rosa
Oh wow, these look incredible! I may just have a mushroom in the fridge…