Cheese-&-Spinach-Stuffed Portobellos

58 Reviews
From: EatingWell Magazine March/April 2009

Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.

Ingredients 4 servings

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  • 4 large portobello mushroom caps
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • 1/2 cup finely shredded Parmesan cheese, divided
  • 2 tablespoons finely chopped kalamata olives
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup prepared marinara sauce

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450 °F. Coat a rimmed baking sheet with cooking spray.
  2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
  4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 196 calories; 10 g fat(5 g sat); 3 g fiber; 14 g carbohydrates; 13 g protein; 61 mcg folate; 29 mg cholesterol; 6 g sugars; 0 g added sugars; 1365 IU vitamin A; 3 mg vitamin C; 281 mg calcium; 1 mg iron; 710 mg sodium; 710 mg potassium
  • Nutrition Bonus: Calcium (31% daily value), Vitamin A (28% dv), Potassium (20% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat

Reviews 58

October 21, 2015
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By: EatingWell User
Tasty and quick! I used cottage cheese in place of ricotta because I felt I could use the rest of the container more easily. I found a mushroom that was really fat and curved in so as to hold all the ingredients better. I also used my fave pizza sauce instead of marinara. And I only roasted for maybe 10 then put the topping in it and roasted for 15 minutes more. Then broiled it for a minute to brown parm. I removed it to a plate with tongs leaving most juice behind. Had a few little pieces of french bread with it. YUMMY, DO-OVER! Pros: Easily made for one! Cons: None
August 28, 2014
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By: EatingWell User
Burnt Mushrooms Unfortunately, the mushrooms burned after having them in the oven for 10 minutes at 450 so I had to throw away. They were completely flat and smoking. I would suggest turning the oven down to 350 and checking on them frequently to see if that helps. I'm not sure why mine turned out this way and others not.
June 17, 2014
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By: EatingWell User
Melted mushrooms So I followed the directions (heat up the caps first) and within five minutes my mushroom caps went completely flat....any ideas on what went wrong?
September 24, 2013
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By: EatingWell User
Good meatless Monday! If you remove the gills (teaspoon does trick or grapefruit spoon) you may not notice an after-taste or sour taste as one mentioned. I also use steamed broccoli and roasted red peppers for a twist. Great jumping off point. Thanks. Pros: Quick, easy and filling.
August 25, 2013
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By: EatingWell User
So Good! I came home from the farmers' market with a couple of nice, big portobello mushrooms but no idea what to make. Expensive? Well, under $4 for two large mushrooms didn't break the bank and was waaaay cheaper than steak. In internet search yielded this recipe and I decided to give it a try. I'd also brought home a bag of tomatoes to roast, so I soon had homemade marinara too. Hubby didn't even miss having meat for dinner. Another commenter suggested adding sausage to the stuffing, and that WOULD be good too, but it would up the calorie count significantly, and I didn't feel anything was lacking from this dish as is. We'll definitely make it again.
June 30, 2013
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By: EatingWell User
Great recipie, but really unrealistic if you live on a budget. Pros: Meat free and tasty Cons: Very expensive
May 28, 2013
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By: EatingWell User
Background taste I couldn't get over So... this was okay. And I will happily make it again since I spent $12 on portobello mushrooms that I can't afford to waste -- but after the last 2 mushrooms are gone, I probably won't make it again. I'm really picky and this isn't gagworthy to me, which kind of speaks for itself. There was just something off about the taste and I'm not sure what it was. It wasn't an aftertaste, it was more of a background taste. An almost sour, dirty taste? I can't explain it. Otherwise, it was good -- and like I said, I'm fairly picky and ate it two nights in a row. I hate wasting food but if something if gross enough, I toss it - I didn't toss this. So try it. You might like it. Pros: Easy, Fast, Healthy
May 24, 2013
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By: EatingWell User
I did a few things differently. I didn't roast the mushrooms before stuffing. The juices from the 'shrooms mixed into the juices from the stuffing of the marinara sauce, spinach, and the ricotta cheese. I didn't add the olives because they aren't available in my neck of the woods. I made my own sauce. I served over pasta and made a salad and garlic bread. Delicious! I will make again.
October 12, 2012
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By: EatingWell User
Not bad for no meat! I found this recipe looking for a healthy spinach recipe. I actually had ever ingredient, but I only had small whole portobellos so I went ahead and ran to the store to buy the large ones. It was definitely a success! The flavor was great, I love the texture of the spinach mix with the ricotta (though I'll be honest, I might cut it back a bit next time I make it). My only complaint really is that I didn't so much care for the Italian seasoning, and that even after draining the collected water in the mushrooms the first time around, when I baked them with the mixture in it, quite a bit of moisture had formed in the 10 minutes of baking. Still worth it though, and considering I'm a meat fanatic, I didn't feel like I was missing any with this dinner! Pros: full of flavor, great texture, easy to make Cons: Seasoning, moisture in the mushrooms