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Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4.1 (280 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

05/31/2010
Anonymous

I love this recipe!! I've made it three times now and it's just as good each time. I substituted the ricotta for cottage cheese and it's really good!! Makes great leftovers a day or two later.

Comments
05/19/2010
Anonymous

This is a terrific meal, if concerned about sodium intake you can easily reduce by 500 mg by eliminating the 1/4 tsp of salt which is really not necessary.

Comments
05/06/2010

Absolutely loved this recipe. I made exactly as written and it turned out perfect. Leftovers the next day were just as tasty.

Comments
04/26/2010
Anonymous

These were very easy and tasted amazing!

Comments
04/22/2010

Absolutely easy and delicious! I bet using the cheese mixture to stuff pasta shells would be terrific too. Got to try that!

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