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.

I put these on the grill sprayed with a little olive oil spray earlier in the day, then finish off just before serving.

Great dish! I will definitely make it again.

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.

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

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)

Made with mix of baby kale and spinach very good

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.

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!