Cheese-&-Spinach-Stuffed Portobellos

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.

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

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50 Reviews for Cheese-&-Spinach-Stuffed Portobellos

12/18/2011

Anonymous

Recommends this recipe

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!

Pros: Simple to make, healthy, nutritious

Comments

08/03/2011

alexandra.swann10

Recommends this recipe

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!

Pros: delicious, few ingredients, no starchy carbs

Comments

07/29/2011

tarals722

Awesome

I'm slightly iffy of large portobello mushrooms, but decided to give this a go because I like lasagna. I am SO happy I did. It is amazing. I was preparing two meals at once, so it took me longer to make than the time given, but it was well worth it. The ricotta mix was delicious. I love goat cheese, so I may substitute that for the ricotta next time I make it (per somebody else's comment). Some people commented that it was bland, but I did not think so at all. I also used sun-dried tomatoes, in place of olives. Overall, a great recipe. My favorite one, yet.

Comments (1)

36 comments

Anonymous wrote 41 weeks 1 day ago

I just found this and made

I just found this and made it! LOVED IT. I used vegan cheese and vegan parmesan cheeses. Tasted great. We love mushrooms and spinach marinara sauce. So easy and good.

07/24/2011

clambake26-one

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

Pros: Easy & healthy

Comments

04/10/2011

emilyenjoysmusic

Recommends this recipe

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.

Pros: Basic prep work

Comments