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.
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
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.
Absolutely loved this recipe. I made exactly as written and it turned out perfect. Leftovers the next day were just as tasty.
These were very easy and tasted amazing!