That was disgusting
From EatingWell: 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.
57 Reviews for Cheese-&-Spinach-Stuffed Portobellos
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!
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!
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!
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.