Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4.1 (269 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 Recipe

56 Reviews for Cheese-&-Spinach-Stuffed Portobellos


i used sun-dried tomatoes in the mixture rather than olives. i also threw in a little bit of garlic and onions. i will try the ricotta alternatives mentioned in the comment section, as i would definitely incorporate this into my meal options if it's healthier.

a solid recipe; it looks just like it does in the picture, which of course, impresses people! :) a good recipe.


This dish is so good and easy to make. It certainly tastes like lasagna, but is not as heavy. This one's a keeper for sure.


Fabulous dish and easy to prepare. Makes for delish leftovers.


I recently had this dish at the hospital cafeteria where I work. It was amazing.........I wish I got 2 or 3. If hospital cafeteria food can be this good, you know it will be even better at home. I can't wait to make it. Thanks for the recipe!!!!


These were so delicious and simple. I never cook, but I found this really easy to make and because the mushrooms come out looking just like the picture my friends were impressed.

Jessica Kaleck, san diego, CA


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