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
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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

195.7 calories; protein 13.3g 27% DV; carbohydrates 13.7g 4% DV; exchange other carbs 1; dietary fiber 2.6g 10% DV; sugars 5.8g; fat 10.4g 16% DV; saturated fat 4.9g 25% DV; cholesterol 28.8mg 10% DV; vitamin a iu 1364.7IU 27% DV; vitamin c 3.1mg 5% DV; folate 61.4mcg 15% DV; calcium 280.8mg 28% DV; iron 1.3mg 7% DV; magnesium 40.3mg 14% DV; potassium 710mg 20% DV; sodium 710.1mg 28% DV; thiamin 0.1mg 10% DV.

Reviews (69)

Read More Reviews
69 Ratings
  • 5 star values: 54
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 1 stars
12/14/2019
Terrible! The mushrooms were burnt and flat within 10 minutes the amount of filling was way too much so had a lot left over and had a hard time filling the mushrooms because they were flat so disappointed! Read More
Rating: 5 stars
08/04/2019
I made this last night and I really liked it!! I couldn't get large portobello mushroom caps so next time I'll get more of the medium size ones that I did (I only bought 4 this time!). Otherwise the only thing I didn't do was add the 1/4 teaspoon of salt (in general I don't add salt). I used Rao's Marinara as I've read how good it is (for jar sauce) and wanted to check it out and it did not disappoint. I love olives but almost left them out because it seemed like an odd ingredient to be in this dish but they added this unexpected but delicious taste each time so much so that I made use a little more next time! I also think that I will season the ricotta with a little more Italian seasoning next time maybe even some fresh herbs as well. This recipe was delicious quick and easy and I will definitely make it again! Read More
Rating: 4 stars
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
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Rating: 4 stars
09/22/2017
I put these on the grill sprayed with a little olive oil spray earlier in the day then finish off just before serving. Read More
Rating: 5 stars
08/09/2017
Great dish! I will definitely make it again. Read More
Rating: 5 stars
05/23/2017
This was a fresh delish dish to make. I didn't make any changes to the recipe. Know your oven to ensure that the mushrooms are roasted to a tender texture. I also put foil on my baking dish to make the clean up easy. And as someone else mentioned (I am glad I read it) don't worry if the mushroom gills look like they are over charring...mine were perfect. My hubby says I should put this recipe on our monthly rotation. Read More
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Rating: 5 stars
02/21/2017
All right so I was really afraid I had screwed this up. I preheated the oven to 450 popped those suckers in without cutting out the gills (but having rinsed them off and removed the stem). When I pulled them out after 23 minutes one of the mushrooms was flat and I thought was burned beyond salvation. The gills look pretty scary when you cook them! Needless to say I pushed on through it. I'm glad I did. The recipe turned out wonderfully. The gills didn't taste burned despite them looking charred black. WARNING: Use the freshest best ingredients you can find! I believe this is a recipe that quality ingredients can make or break. I used Rao's Tomato Basil pasta sauce. The kalamata olives I got from a guy at the farmer's market so they were seasoned. The freshest ricotta cheese you can find. Grated parm that is not bottled Kraft or whatever actual grated parm. I'm gonna take my leftovers for lunch tomorrow. I'm sure they will reheat great. If not I will come back and edit my review lol Read More
Rating: 4 stars
01/31/2017
Caught the mushroom caps on sale awesome. My picky chef loved these. Pros: quick tasty nice flavor profile Cons: if you arent a die-hard mushroom person this can be overwhelmingly mushroomy (duh) Read More
Rating: 5 stars
08/11/2016
Made with mix of baby kale and spinach very good Read More
Rating: 5 stars
08/03/2016
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. Read More
Rating: 5 stars
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
Rating: 5 stars
10/21/2015
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 Read More
Rating: 1 stars
08/28/2014
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. Read More
Rating: 2 stars
06/17/2014
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? Read More
Rating: 4 stars
09/24/2013
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. Read More
Rating: 5 stars
08/25/2013
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. Read More
Rating: 4 stars
06/30/2013
Great recipie but really unrealistic if you live on a budget. Pros: Meat free and tasty Cons: Very expensive Read More
Rating: 3 stars
05/28/2013
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 Read More
Rating: 4 stars
05/24/2013
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. Read More
Rating: 4 stars
10/13/2012
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 Read More
Rating: 4 stars
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
Rating: 5 stars
08/29/2012
A tasty dinner that is sure to impress This was a fantastic dinner that I never would have guessed would be as healthy as it is. It tastes great and looks amazing. Next time I'm trying to impress someone this is what I'm making. It was very easy to make- the only problem I ran into was how to cut up the spinach. The recipe doesn't say so I just sliced it into small strips which worked very well. But I wonder if sauteing it first so that it wilts a little bit and leaving the leaves whole would work. The contrast between the slightly acidic sauce and the rich ricotta is fantastic. The mushrooms hold up well and make for a stunning presentation. The melted Parmesan on top makes it look spectacular. I did add a little garlic salt to the cheese/spinach/olive mixture and it helped a lot. I used black olives because I had them on hand. I used the leftover spinach to make a fantastic salad with lime juice olive oil and parmesan. The whole plate looked so great I honestly started giggling to myself. The only thing I have against this recipe is that it is a little expensive. I don't know about you but I don't have portabellos lying around and they aren't the cheapest mushroom. I actually had to go out and buy everything for this recipe (but it was totally worth it). So if I can ever find portabellos on sale I'll definitely be making this and maybe even when they're not. For two people it's definitely a worthwhile meal. For company it could get a little hairy. Pros Read More
Rating: 4 stars
07/25/2012
That was disgusting Pros: Nothing Cons: Everything Read More
Rating: 5 stars
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
Rating: 5 stars
12/18/2011
Fantastic healthy meal This recipe is so easy to make and it gives you a simple and delicious way to eat vegetables. Serve this with a side salad made up of the left over fresh spinach leaves and you have a filling meal. I love olives so I added extra.. I cant say enough about how great this recipe is! Pros: Simple to make healthy nutritious Cons: None Read More
Rating: 5 stars
10/31/2011
Wonderful dish. I've made it with and without the olives - both versions are great. Very good dish to make for company. Read More
Rating: 5 stars
10/30/2011
These were so delicious and simple. I never cook but I found this really easy to make and because the mushrooms come out looking just like the picture my friends were impressed. Jessica Kaleck san diego CA Read More
Rating: 5 stars
10/30/2011
I haven't tried this recipe yet but i know I definitely will and I am sure I'll love it! I make something similiar (portabello pizza) by just drizzling it with olive oil adding some sliced tomatoes basil and mozzerella! Got the recipe from my Mother but I Love It!! Could eat it every day! Melissa Beavercreek OH Read More
Rating: 5 stars
10/30/2011
Delicious and easy to make. I'll definitely be making this often. Marcia Sandy Hook CT Read More
Rating: 5 stars
10/30/2011
Totally easy to make very delicious! Had a ceasar salad on the side.:) Mikki New Bern NC Read More
Rating: 5 stars
10/30/2011
I thought I'd give this a try even though my youngest (9) does not like mushrooms- since it was in the kids section I figured that maybe the flavor would be disguised ( a lot of kids don't like mushrooms!) I presented it as a "Porta" steak- ("porter" in RI sounds like that) it didn't matter- he had one bite of his supposed "steak" and made such a face that the rest of the family was cracking up. So while the rest of the family liked this I would not recommend serving this to kids who don't like mushrooms.... donna Newport RI Read More
Rating: 5 stars
10/30/2011
These were very good indeed as a light dinner with side salad and garlic bread. I added some personal spices including garlic to my mixture and a sprinkling of mozarella on top. Great easy dish! Ms Jones Milwaukee WI Read More
Rating: 5 stars
10/30/2011
My husband and I really enjoyed this. I followed Shannon's suggestions and used cottage cheese and an immersion blender. Came out great. Will definitely make again. Marjorie East Windsor NJ Read More
Rating: 5 stars
10/30/2011
These are so yummy! The first time I made them I followed the recipe and they were a big hit. The second time I changed a few things: I used goats milk feta instead of ricotta; garlic instead of Parmesan; and I added carrots to the filling. I put all filling ingredients in the food processor so it was nice and smooth in texture. Either way these mushrooms are a healthy treat! Emma Burlington VT Read More
Rating: 5 stars
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
Rating: 5 stars
10/30/2011
A hint I received a long time ago from Cresent Dragonwagon (/Passionate Vegetarian/) is to use silken tofu (with seasoning) instead of ricotta in recipes. I was a skeptic initially (I love my cheese)... But one can't really notice the difference and the nutrition benefits are phenomenal. Did that with this recipe but added a bit of parm into the tofu/ricotta. Fabulous. Will be a regular on the menu. Aaltje Chicago IL Read More
Rating: 5 stars
10/30/2011
wow! this was an excellent meal and very easy to make. i made the following substitutions for various reasons: 1. used cottage cheese instead of ricotta cheese 2. used an asiago/mozzerella blend instead of parmesean 3.used green peppers instead of olives i LOVED this meal and will surely be making it again. liz Cardiff CA Read More
Rating: 5 stars
10/30/2011
Mine was just as pretty as the picture. I loved it and it was simple. A perfect recipe. I used mozarella on the top per the recommendation of another user and it was grand. Jenne St. Louis MO Read More
Rating: 5 stars
10/30/2011
These mushrooms were really easy to put together and very tasty. They made a great light dinner with a side salad and would also make a lovely side dish for company. Carey Syracuse NY Read More
Rating: 5 stars
10/30/2011
I made for a dinner party substituting 4 crimini mushrooms for one portobello. My 17 guests ranging from 2 to 80 years old could not get enough. They were my husbands favorite part of the meal. I know I will be making these a lot. Maria Walnut Creek CA Read More
Rating: 5 stars
10/30/2011
My son and I really loved this dish. It was easy to prepare and looked so elegant...just like the picture. It was quite filling also. Will definately make again! Jennette Bluffdale UT Read More
Rating: 5 stars
10/30/2011
I loved these. They were in this months issue and I was very excited. I did change two things though. I do believe they would have been excellent following the exact recipe as well. I substituted cottage cheese for ricotta because we will eat the rest of the cottage cheese but the ricotta will just sit in our refrigerator. I blended all of the filling with an immersion blender so it was smooth. I also added a sprinkling of shredded mozzarella cheese on the top instead of the parmesan but the parmesan was in the filling. We just happened to have some mozzarella so I used it. Definitely try this dish though. Shannon Charlottesville VA Read More
Rating: 5 stars
10/30/2011
I recently had this dish at the hospital cafeteria where I work. It was amazing.........I wish I got 2 or 3. If hospital cafeteria food can be this good you know it will be even better at home. I can't wait to make it. Thanks for the recipe!!!! Read More
Rating: 5 stars
10/30/2011
Fabulous dish and easy to prepare. Makes for delish leftovers. Read More
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
10/30/2011
I loved It and my family did too. Read More
Rating: 5 stars
10/30/2011
Absolutely easy and delicious! I bet using the cheese mixture to stuff pasta shells would be terrific too. Got to try that! Read More
Rating: 5 stars
10/30/2011
These were very easy and tasted amazing! Read More
Rating: 5 stars
10/30/2011
Absolutely loved this recipe. I made exactly as written and it turned out perfect. Leftovers the next day were just as tasty. Read More
Rating: 5 stars
10/30/2011
This is a terrific meal if concerned about sodium intake you can easily reduce by 500 mg by eliminating the 1/4 tsp of salt which is really not necessary. Read More
Rating: 5 stars
10/30/2011
I love this recipe!! I've made it three times now and it's just as good each time. I substituted the ricotta for cottage cheese and it's really good!! Makes great leftovers a day or two later. Read More
Rating: 5 stars
10/30/2011
Excellent! I added ground turkey to mine and it was awesome. Read More
Rating: 5 stars
10/30/2011
My husband and I loved this recipe. Super easy to make and absolutely delicious!!! I would recommend to anyone. Read More
Rating: 5 stars
10/29/2011
This is delicious! I used a very thin slice of provalone cheese on top instead of more parmesan. I also waited to season the portobello until I roasted it and poured off the fluids. I have already bought more portobellos and I plan to serve this for company. Read More
Rating: 5 stars
10/29/2011
Supremely delicious! Even better than I was expecting them to be - I made some changes but I'm sure the exact recipe would have been very good as well...I used goat cheese (less than half a cup) instead of the ricotta and did not use the olives. I also added garlic and chopped fresh basil and parsley instead of italian seasoning. Read More
Rating: 5 stars
10/29/2011
Very yummy! The only change I made was I used a bit less marinara sauce because too much tends to make me break out. But it was delicious and very easy to make. Read More
Rating: 5 stars
10/29/2011
Very good and easy to adjust if you are cooking for one. I added a few more olives because I thought the cheese mixture needed more saltiness to cut the richness. Hearty and meaty enough for meat eaters (or boyfriends who don't like the concept of vegetarianism!). Read More
Rating: 5 stars
10/29/2011
This is one of my go-to vegetarian recipes that's satisfying for meat-eaters as well. I recently cooked this for a dinner party (since it's super easy to prepare ahead of time) and everyone loved it. It looks really pretty served on a small bed of greens with each individual getting one portobello cap. Satisfying and easy! Read More
Rating: 5 stars
10/29/2011
This recipe had my husband wanting more. It's a pretty easy recipe and doesn't take too long to make and has a better taste than a lot of recipes I've tried that take three times as long. I would definitely recommend this recipe to anyone who likes mushrooms and spinach. I'll make this one again for sure. Read More
Rating: 5 stars
10/29/2011
GREAT! I really loved this recipe and my husband liked it too. The only thing to keep in mind is not too add extra salt. the salt from the kalamata olives adds plenty of salt to the recipe. I will be making this recipe more and more!! Read More
Rating: 5 stars
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
Rating: 5 stars
10/29/2011
Quick and tasty vegeterian main dish! I made a couple changes to the recipe by substituting low-fat cottage cheese (which I had) for the ricotta and also added a minced clove of garlic. The recipe was very quick to prepare the fresh spinach worked really well and the result was an attractive and very tasty main dish. Pros: Healthy low-fat entree that doesn't take a lot of different ingredients. Read More
Rating: 4 stars
10/29/2011
Easy/Good I don't know if I put too much salt on accident or if it is just my taste but it seemed to me I could have cut down on the salt a little. I didn't add any extra or use the olives because I don't care for olives. Anyway this was a good recipe and I wish I would have made it with a salad. It tasted almost lasagna like. I will make this again. Pros: Quick tasty Cons: Salty Read More
Rating: 2 stars
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
Rating: 5 stars
10/29/2011
Delicious Easy I substituted goat cheese for ricotta and sun dried tomatoes for the olives. I didn't use any salt or pepper instead I used fresh basil and dried marjoram and oregano with red pepper flakes. I also double up on the spinach which actually worked out rather well. I finished them off with a generous sprinkle of shredded mozzerella. Pros: Basic prep work Read More
Rating: 5 stars
10/29/2011
Loved this! Wow! I expected it to be good but it surpassed my expectation. My husband said the same thing. Instead of parmesan I used pecorino cheese. The cheese itself was very salty and then you have the olives too. So I left out the extra salt. So good...and healthy too. I'm sure I'll be making this often. I served it with sliced tomatoes w/viniagrette dressing and this simple whole wheat couscous recipe - http://www.eatingwell.com/recipes/herbed_whole_wheat_couscous.html Pros: Easy & healthy Cons: None Read More
Rating: 5 stars
10/29/2011
Awesome I'm slightly iffy of large portobello mushrooms but decided to give this a go because I like lasagna. I am SO happy I did. It is amazing. I was preparing two meals at once so it took me longer to make than the time given but it was well worth it. The ricotta mix was delicious. I love goat cheese so I may substitute that for the ricotta next time I make it (per somebody else's comment). Some people commented that it was bland but I did not think so at all. I also used sun-dried tomatoes in place of olives. Overall a great recipe. My favorite one yet. Read More
Rating: 5 stars
10/29/2011
Just excellent I made this last night for myself and my husband and we both absolutely loved it. We're both mushroom spinach and olive lovers so I guessed it would be right up our alley. Did it come out amazing! The whole time we were eating we couldn't stop saying "man this is good!" I loved that there were so few ingredients--this was quick to make. I used a little extra spinach in the filling since we love it and the taste of the olives really does come through nicely in the finished product. The part-skim ricotta though exceedingly mild in itself gives the filling a creaminess that feels much more decadent than 200 calories a serving. The mushroom spinach olives parmesan and sauce provided plenty of flavor. I did skip the salt as per the advice of others. I'll be repeating this recipe many times! Pros: delicious few ingredients no starchy carbs Cons: none at all Read More