I loved It and my family did too.
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
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.
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!!!!