Cheese-&-Spinach-Stuffed Portobellos

Cheese-&-Spinach-Stuffed Portobellos

61 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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 61

August 11, 2016
profile image
By: Donna Zielinski
Made with mix of baby kale and spinach very good
August 03, 2016
profile image
By: Matthew Graczyk
Followed the recipe (using very big mushrooms), and it came out perfectly Wish I could post a picture, but I don't see how to do that here.
August 01, 2016
profile image
By: Nina Jensen
This came out wonderful! I read some of the other reviews and changed some things. For one, it is no longer a vegetarian meal, I added ground turkey to the mix! I started off by making the filling by browning 1lb of ground turkey. Once that had cooked up, I added a bag of baby spinach and 1 1/2 cup marinara sauce. Let that all cook down about 6-7 minutes. After that I added 1 c of ricotta and 1/4 c of Parmesan to the filling. Let that sit with the heat off until the Portobello’s were done. I went about baking the Portobello’s at 450 for only 15 minutes. As I read some of the other reviews, I did not want to burn the caps. After the 15 minutes I checked to see if there were softer, they had been therefore I removed them from the oven then slapped a dollop of ricotta to the center (because honestly can you ever have too much cheese). Then I filled the caps with the turkey filling, topped it with a layer of Parmesan, a layer of Italian bread crumbs, and another small layer of Parmesan. I turned the oven down to 350 (again for fear of burning the mushrooms) and cooked that for another 15 minutes. Voila!
October 21, 2015
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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
profile image
By: EatingWell User
Great recipie, but really unrealistic if you live on a budget. Pros: Meat free and tasty Cons: Very expensive