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Cheese-&-Spinach-Stuffed Portobellos

March/April 2009

Your rating: None Average: 4.1 (275 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 Recipe

56 Reviews for Cheese-&-Spinach-Stuffed Portobellos

09/23/2009
Anonymous

I haven't tried this recipe yet, but i know I definitely will, and I am sure I'll love it! I make something similiar (portabello pizza) by just drizzling it with olive oil, adding some sliced tomatoes, basil, and mozzerella! Got the recipe from my Mother, but I Love It!! Could eat it every day!

Melissa, Beavercreek, OH

Comments
09/23/2009
Anonymous

Delicious and easy to make. I'll definitely be making this often.

Marcia, Sandy Hook, CT

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09/23/2009
Anonymous

Totally easy to make, very delicious! Had a ceasar salad on the side. :)

Mikki, New Bern, NC

Comments
09/23/2009
Anonymous

I thought I'd give this a try, even though my youngest (9) does not like mushrooms- since it was in the kids section, I figured that maybe the flavor would be disguised ( a lot of kids don't like mushrooms!) I presented it as a "Porta" steak- ("porter" in RI sounds like that) it didn't matter- he had one bite of his supposed "steak" and made such a face that the rest of the family was cracking up. So, while the rest of the family liked this, I would not recommend serving this to kids who don't like mushrooms....

donna, Newport, RI

Comments
09/23/2009
Anonymous

These were very good indeed as a light dinner with side salad and garlic bread. I added some personal spices, including garlic, to my mixture, and a sprinkling of mozarella on top. Great easy dish!

Ms Jones, Milwaukee, WI

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