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Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4.1 (269 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 Recipe

56 Reviews for Cheese-&-Spinach-Stuffed Portobellos

06/17/2014
Anonymous
Melted mushrooms

So I followed the directions (heat up the caps first) and within five minutes my mushroom caps went completely flat....any ideas on what went wrong?

Comments
09/24/2013
Anonymous
Good meatless Monday!

If you remove the gills (teaspoon does trick or grapefruit spoon) you may not notice an after-taste or "sour" taste as one mentioned. I also use steamed broccoli and roasted red peppers for a twist. Great jumping off point. Thanks.

Quick, easy and filling.
Comments
08/25/2013
Anonymous
So Good!

I came home from the farmers' market with a couple of nice, big portobello mushrooms but no idea what to make. Expensive? Well, under $4 for two large mushrooms didn't break the bank and was waaaay cheaper than steak. In internet search yielded this recipe and I decided to give it a try. I'd also brought home a bag of tomatoes to roast, so I soon had homemade marinara too. Hubby didn't even miss having meat for dinner. Another commenter suggested adding sausage to the stuffing, and that WOULD be good too, but it would up the calorie count significantly, and I didn't feel anything was lacking from this dish "as is." We'll definitely make it again.

Comments
06/30/2013
Anonymous

Great recipie, but really unrealistic if you live on a budget.

Meat free and tasty
Comments
05/28/2013
Anonymous
Background taste I couldn't get over

So... this was okay. And I will happily make it again since I spent $12 on portobello mushrooms that I can't afford to waste -- but after the last 2 mushrooms are gone, I probably won't make it again. I'm really picky and this isn't gagworthy to me, which kind of speaks for itself. There was just something off about the taste and I'm not sure what it was. It wasn't an aftertaste, it was more of a "background" taste. An almost sour, dirty taste? I can't explain it. Otherwise, it was good -- and like I said, I'm fairly picky and ate it two nights in a row. I hate wasting food but if something if gross enough, I toss it - I didn't toss this. So try it. You might like it.

Easy, Fast, Healthy
Comments (1)

36 comments

Anonymous wrote 10 weeks 1 day ago

Scrape out the gills of the

Scrape out the gills of the mushrooms with a spoon before baking, that should help.

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