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.
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
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
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.
I have loved every recipe I've made from this site...except for this one. This recipe seemed completely tasteless to me. I followed another reviewer's advice and didn't add too much salt. I doubt the addition of more salt would have helped this recipe. The texture of the olives just didn't seem right with the rest of the filling, and their flavor was a bit overwhelming. Ricotta cheese doesn't have much flavor on its own.
I know this was supposed to be like a vegetarian lasagna filling. We love portobellos, so we had to try it. I'm not a huge lasagna fan (it's okay but wouldn't choose it off a menu), but my husband is. Even he didn't care for this recipe, and we ending up tossing the leftovers - extremely rare for our household.
I'm glad others liked this recipe. It just wasn't for us.
I don't know if I put too much salt on accident or if it is just my taste but it seemed to me I could have cut down on the salt a little. I didn't add any extra or use the olives because I don't care for olives.
Anyway, this was a good recipe and I wish I would have made it with a salad. It tasted almost lasagna like. I will make this again .