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Cheese-&-Spinach-Stuffed Portobellos
Cheese-&-Spinach-Stuffed Portobellos
68 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and ⅛ teaspoon pepper. Roast until tender, 20 to 25 minutes.
- Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ 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 ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ 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.
- 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; 1,365 IU vitamin A; 3 mg vitamin C; 281 mg calcium; 1 mg iron; 710 mg sodium; 710 mg potassium
- Nutrition Bonus: Calcium (28% daily value), Vitamin A (27% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat
Reviews 68
August 04, 2019
By: kimberlybethbryant
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!
January 04, 2018
By: Sharon Lee Norton
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.
September 22, 2017
By: californiagirl
I put these on the grill sprayed with a little olive oil spray earlier in the day, then finish off just before serving.
August 09, 2017
By: I love Lemons
Great dish! I will definitely make it again.
May 22, 2017
By: Cynthia Lamas
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.
February 20, 2017
By: Michi Desu
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
January 31, 2017
By: Sunshine
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)
August 11, 2016
By: Donna Zielinski
Made with mix of baby kale and spinach very good
August 03, 2016
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.
