I recently had this dish at the hospital cafeteria where I work. It was amazing.........I wish I got 2 or 3. If hospital cafeteria food can be this good, you know it will be even better at home. I can't wait to make it. Thanks for the recipe!!!!
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
These were so delicious and simple. I never cook, but I found this really easy to make and because the mushrooms come out looking just like the picture my friends were impressed.
Jessica Kaleck, san diego, CA
I haven't tried this recipe yet, but i know I definitely will, and I am sure I'll love it! I make something similiar (portabello pizza) by just drizzling it with olive oil, adding some sliced tomatoes, basil, and mozzerella! Got the recipe from my Mother, but I Love It!! Could eat it every day!
Melissa, Beavercreek, OH
Delicious and easy to make. I'll definitely be making this often.
Marcia, Sandy Hook, CT
Totally easy to make, very delicious! Had a ceasar salad on the side. :)
Mikki, New Bern, NC