Cheese-&-Spinach-Stuffed Portobellos

Name: Cheese-&-Spinach-Stuffed Portobellos
Total time: 40 min
Ingredients: 4 large portobello mushroom caps; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper, divided; 1 cup part-skim ricotta cheese; 1 cup finely chopped fresh spinach; ½ cup finely shredded Parmesan cheese, divided; 2 tablespoons finely chopped kalamata olives; ½ teaspoon Italian seasoning; ¾ cup prepared marinara sauce

Rating: 4.62 stars

69 Ratings
69 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, March/April 2009

Gallery

Read the full recipe after the video.

Recipe Summary

total:

40 mins

Servings:

Nutrition Profile:

Low-Calorie

Low Carbohydrate

Gluten-Free

Vegetarian

High Calcium

Bone Health

Healthy Aging

Healthy Pregnancy

Low Added Sugars

Nutrition Info

Ingredients

4 large portobello mushroom caps
¼ teaspoon salt
¼ teaspoon freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
½ cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
½ teaspoon Italian seasoning
¾ cup prepared marinara sauce

Directions

Step 1

Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.

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Step 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.
Step 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.
Step 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.

Tips

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 Facts

Per Serving:

196 calories; protein 13.3g; carbohydrates 13.7g; dietary fiber 2.6g; fat 10.4g; saturated fat 4.9g; cholesterol 28.8mg; vitamin a iu 1364.7IU; vitamin c 3.1mg; folate 61.4mcg; calcium 280.8mg; iron 1.3mg; magnesium 40.3mg; potassium 710mg; sodium 710.1mg; thiamin 0.1mg.

Exchanges:

2 vegetable, 1 medium-fat meat, 1 fat

Reviews (69)

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69 Ratings

5 star values: 54
4 star values: 10
3 star values: 1
2 star values: 2
1 star values: 2

Reviews: Most Helpful

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Kristen1084

10/29/2011

Tasteless I have loved every recipe I've made from this site...except for this one. This recipe seemed completely tasteless to me. I followed another reviewer's advice and didn't add too much salt. I doubt the addition of more salt would have helped this recipe. The texture of the olives just didn't seem right with the rest of the filling and their flavor was a bit overwhelming. Ricotta cheese doesn't have much flavor on its own. I know this was supposed to be like a vegetarian lasagna filling. We love portobellos so we had to try it. I'm not a huge lasagna fan (it's okay but wouldn't choose it off a menu) but my husband is. Even he didn't care for this recipe and we ending up tossing the leftovers - extremely rare for our household. I'm glad others liked this recipe. It just wasn't for us. Pros: Easy-to-find ingredients Cons: Bland Read More

Nina Jensen

08/02/2016

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! Read More

EatingWell User

01/09/2012

Mouthwatering! Add some lean sausage to make it filling! It was absolutely amazing I added sausages and used a capsicum for the left over filling... Also added some chilli flakes and took out the olives because ew olives! Pros: Easy to make delicious easy to manipulate Cons: need really big mushrooms Read More

Sharon Lee Norton

01/04/2018

We loved this recipe! I gave it a 4 because if felt it needed garlic. I added a tbsp finely chopped garlic to the ricotta mixture and it was wonderful. Will make again. Read More

EatingWell User

10/30/2011

Excellent dish and very easy to put together. Next time I might not add as much of the olive it calls for. I can't wait to make it again. Lauren Sacramento CA Read More

EatingWell User

10/30/2011

i used sun-dried tomatoes in the mixture rather than olives. i also threw in a little bit of garlic and onions. i will try the ricotta alternatives mentioned in the comment section as i would definitely incorporate this into my meal options if it's healthier. a solid recipe; it looks just like it does in the picture which of course impresses people!:) a good recipe. Read More

Joe Moore

10/30/2011

This dish is so good and easy to make. It certainly tastes like lasagna but is not as heavy. This one's a keeper for sure. Read More

Erin McCormick

10/29/2011

Quick easy and cheesey! Great for company. I've made this dish for my vegetarian boyfriend and he swears it's as good as any restaurant vegetarian option he's had. I like to change up the recipe with different ingredients for some added flavor. Definitely easy to make-ahead for weeknight dinners. Pros: They're really versatile. I've thrown in sun-dried tomatoes roasted red peppers and similar ingredients that I have in the fridge. They always taste great and are definite crowd-pleasers. Read More

EatingWell User

08/30/2012

Yummy! Just made this for dinner & loved it! I didn't have ricotta on hand so I used cottage cheese instead & it worked great. I love olives but the kalmata olives made it salty. No extra salt needed! Must try Pros: Easy few ingredients delicious Cons: Salty Read More

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10/29/2011

08/02/2016

01/09/2012

01/04/2018

We loved this recipe! I gave it a 4 because if felt it needed garlic. I added a tbsp finely chopped garlic to the ricotta mixture and it was wonderful. Will make again.

EatingWell User

10/30/2011

Excellent dish and very easy to put together. Next time I might not add as much of the olive it calls for. I can't wait to make it again. Lauren Sacramento CA

EatingWell User