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.
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.
58 Reviews for Cheese-&-Spinach-Stuffed Portobellos
I've made this dish for my vegetarian boyfriend, and he swears it's as good as any restaurant vegetarian option he's had. I like to change up the recipe with different ingredients for some added flavor. Definitely easy to make-ahead for weeknight dinners.
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!!
This recipe had my husband wanting more. It's a pretty easy recipe and doesn't take too long to make, and has a better taste than a lot of recipes I've tried that take three times as long. I would definitely recommend this recipe to anyone who likes mushrooms and spinach. I'll make this one again for sure.
This is one of my go-to vegetarian recipes that's satisfying for meat-eaters as well. I recently cooked this for a dinner party (since it's super easy to prepare ahead of time), and everyone loved it. It looks really pretty served on a small bed of greens with each individual getting one portobello cap. Satisfying and easy!