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Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4.1 (299 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

57 Reviews for Cheese-&-Spinach-Stuffed Portobellos

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
Comments
04/10/2011
Delicious, Easy

I substituted goat cheese for ricotta and sun dried tomatoes for the olives. I didn't use any salt or pepper, instead I used fresh basil, and dried marjoram and oregano with red pepper flakes. I also double up on the spinach which actually worked out rather well. I finished them off with a generous sprinkle of shredded mozzerella.

Basic prep work
Comments
03/28/2011
Tasteless

I have loved every recipe I've made from this site...except for this one. This recipe seemed completely tasteless to me. I followed another reviewer's advice and didn't add too much salt. I doubt the addition of more salt would have helped this recipe. The texture of the olives just didn't seem right with the rest of the filling, and their flavor was a bit overwhelming. Ricotta cheese doesn't have much flavor on its own.

I know this was supposed to be like a vegetarian lasagna filling. We love portobellos, so we had to try it. I'm not a huge lasagna fan (it's okay but wouldn't choose it off a menu), but my husband is. Even he didn't care for this recipe, and we ending up tossing the leftovers - extremely rare for our household.

I'm glad others liked this recipe. It just wasn't for us.

Easy-to-find ingredients
Comments
03/13/2011
Easy/Good

I don't know if I put too much salt on accident or if it is just my taste but it seemed to me I could have cut down on the salt a little. I didn't add any extra or use the olives because I don't care for olives.
Anyway, this was a good recipe and I wish I would have made it with a salad. It tasted almost lasagna like. I will make this again .

Quick, tasty
Comments
02/13/2011
Quick and tasty vegeterian main dish!

I made a couple changes to the recipe by substituting low-fat cottage cheese (which I had) for the ricotta and also added a minced clove of garlic. The recipe was very quick to prepare, the fresh spinach worked really well and the result was an attractive and very tasty main dish.

Healthy, low-fat entree that doesn't take a lot of different ingredients.
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