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Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4.1 (269 votes)

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.



READER'S COMMENT:
"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!! "
Cheese-&-Spinach-Stuffed Portobellos Recipe

56 Reviews for Cheese-&-Spinach-Stuffed Portobellos

01/09/2012
Anonymous
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!

Easy to make, delicious, easy to manipulate
Comments
12/18/2011
Anonymous
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!

Simple to make, healthy, nutritious
Comments
08/03/2011
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!

delicious, few ingredients, no starchy carbs
Comments
07/29/2011
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.

Comments (1)

36 comments

Anonymous wrote 1 year 50 weeks ago

I just found this and made

I just found this and made it! LOVED IT. I used vegan cheese and vegan parmesan cheeses. Tasted great. We love mushrooms and spinach marinara sauce. So easy and good.

07/24/2011
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

Easy & healthy
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