Great recipie, but really unrealistic if you live on a budget.
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
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.
I did a few things differently. I didn't roast the mushrooms before stuffing. The juices from the 'shrooms mixed into the juices from the stuffing of the marinara sauce, spinach, and the ricotta cheese. I didn't add the olives because they aren't available in my neck of the woods. I made my own sauce. I served over pasta and made a salad and garlic bread. Delicious! I will make again.
I found this recipe looking for a healthy spinach recipe. I actually had ever ingredient, but I only had small whole portobellos so I went ahead and ran to the store to buy the large ones. It was definitely a success! The flavor was great, I love the texture of the spinach mix with the ricotta (though I'll be honest, I might cut it back a bit next time I make it). My only complaint really is that I didn't so much care for the Italian seasoning, and that even after draining the collected water in the mushrooms the first time around, when I baked them with the mixture in it, quite a bit of moisture had formed in the 10 minutes of baking. Still worth it though, and considering I'm a meat fanatic, I didn't feel like I was missing any with this dinner!
Just made this for dinner & loved it! I didn't have ricotta on hand so I used cottage cheese instead & it worked great. I love olives, but the kalmata olives made it salty. No extra salt needed! Must try