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.
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.
57 Reviews for Cheese-&-Spinach-Stuffed Portobellos
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.