Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4 (327 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.

"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

58 Reviews for Cheese-&-Spinach-Stuffed Portobellos


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!).


Very yummy! The only change I made was I used a bit less marinara sauce because too much tends to make me break out. But it was delicious and very easy to make.


Supremely delicious! Even better than I was expecting them to be - I made some changes, but I'm sure the exact recipe would have been very good as well...I used goat cheese (less than half a cup) instead of the ricotta, and did not use the olives. I also added garlic and chopped fresh basil and parsley instead of italian seasoning.


This is delicious! I used a very thin slice of provalone cheese on top instead of more parmesan. I also waited to season the portobello until I roasted it and poured off the fluids.

I have already bought more portobellos and I plan to serve this for company.


My husband and I loved this recipe. Super easy to make and absolutely delicious!!! I would recommend to anyone.


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