Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4 (336 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


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


I loved It and my family did too.


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.


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