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Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4.1 (300 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

57 Reviews for Cheese-&-Spinach-Stuffed Portobellos

11/19/2010
Quick, easy and cheesey! Great for company.

I've made this dish for my vegetarian boyfriend, and he swears it's as good as any restaurant vegetarian option he's had. I like to change up the recipe with different ingredients for some added flavor. Definitely easy to make-ahead for weeknight dinners.

They're really versatile. I've thrown in sun-dried tomatoes, roasted red peppers and similar ingredients that I have in the fridge. They always taste great and are definite crowd-pleasers.
Comments
11/15/2010
Anonymous

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!!

Comments
11/13/2010
Anonymous

This recipe had my husband wanting more. It's a pretty easy recipe and doesn't take too long to make, and has a better taste than a lot of recipes I've tried that take three times as long. I would definitely recommend this recipe to anyone who likes mushrooms and spinach. I'll make this one again for sure.

Comments
11/08/2010
Anonymous

This is one of my go-to vegetarian recipes that's satisfying for meat-eaters as well. I recently cooked this for a dinner party (since it's super easy to prepare ahead of time), and everyone loved it. It looks really pretty served on a small bed of greens with each individual getting one portobello cap. Satisfying and easy!

Comments
10/20/2010
Anonymous

Very good and easy to adjust if you are cooking for one. I added a few more olives because I thought the cheese mixture needed more saltiness to cut the richness. Hearty and meaty enough for meat eaters (or boyfriends who don't like the concept of vegetarianism!).

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