Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4.1 (308 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.

"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

58 Reviews for Cheese-&-Spinach-Stuffed Portobellos

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.

Relatively simple, attractive, impressive

That was disgusting

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
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
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

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